Happy New Year

In the great tradition of the south we had black- eyed peas for New Years Day dinner.
there are a million recipes for Hoppin' John and no two seem to be the same.
Here's how I made mine.

evoo (now in the dictionary!)
1 large onion, chopped
1/2 green pepper, chopped
couple stalks celery, chopped very fine so the Millers can't pick it out.
1 fresh bay leaf or two dried
1 pound dried black eyed peas, picked over and rinsed
1 small andouille sausage,removed from casing and cut into small bits, optional for vegetarians
1 cup chopped tomatoes
1 Tb. cajun spice
water to cover beans
Salt and pepper to taste

In a six quart pressure cooker, saute' onions, pepper, celery in some olive oil until limp.
Add the bay leaf and saute until fragrant.
Add the black eyed peas, the sausage, the tomatoes and the cajun spice.
Add water to cover by about 1/2 inch to an inch.
Lock lid into place, bring up to pressure and begin timing, reducing heat to just maintain pressure. cook for 15 minutes.
Remove from heat and let natural release for five minutes, then quick release any remaining pressure. Open cooker turning lid AWAY from you.
Check for doneness. I like mine really creamy.
Add salt and pepper to taste.If you need just a bit more cooking, simmer on the stovetop. If it needs alot more, bring back up to pressure for a few more minutes and then quick release.
Serve with rice, if desired. Oh, and a drizzle of hot sauce, of course!