If you ask North Dakota Living Editor Cally Peterson, there are a few redeeming qualities of January in North Dakota: basketball and soup season. This month, soup and soupy dishes are leading ladies, and gravy is the knight in shining armor to save us from the depths of winter.
These recipes feature electric pressure cookers, but provide slow-cooker swaps. Learn more on page 27.
The soupy beans (black-eyed peas are a bean variety) are full of fiber, flavorful and addicting (even non-bean eaters will agree). Plate the short ribs over mashed potatoes and smother with gravy for a warm hug to your insides. And remember, these soupy delights are best served with a side of basketball!
4 cups (about 1½ lbs.) smoked ham, chopped
1 lb. dried black-eyed peas, rinsed
1 large white onion, chopped
2 medium carrots, chopped
3 cloves garlic, minced
4 cups chicken broth
3 cups water
1 T. Cajun seasoning
½ tsp. black pepper
3 bay leaves
1 small bunch of kale, leaves torn and stems removed
Apple cider vinegar, fresh grated parmesan, fresh parsley and hot sauce, optional for serving
Put ham, peas, onion, carrots, garlic, broth, water and seasonings in a programmable electric pressure cooker.
Cover with lid and lock in place. Turn steam release handle to sealing (closed) position. Select manual/pressure cook setting. Cook on high pressure for 15 minutes. (Note: It will take 10 to 15 minutes for cooker to pressurize before the cooking time begins.) After cooking, allow the pressure to release naturally for 20 minutes. (Translation: Do nothing. Let it set for 20 minutes.) Carefully turn steam release handle to venting (open) position, allowing steam to fully escape, about 3 to 5 minutes.
Remove lid, add kale and cover again for a few minutes, until kale is tender.
Search for and discard bay leaves. Ladle in bowls. Serve with a splash of apple cider vinegar (ACV), fresh grated parmesan, chopped parsley and hot sauce, alongside crusty bread, cornbread or biscuits.
SLOW-COOKER SWAP: Alternatively, cook in a slow cooker on low for 8 to 10 hours or until beans are tender. Add more chicken broth, if necessary, and adjust seasonings to taste.
TEST KITCHEN NOTE: Don’t skip the splash of ACV when serving! It adds acidity and brightness to cut through the fattiness of the ham and starchiness of the beans.
Recipe by North Dakota Living test kitchen
3 T. olive oil
1 large white onion, chopped
3 carrots, chopped
3 cloves garlic, minced
8 bone-in beef short ribs
¼ cup flour, plus more for gravy
½ cup dry red wine (try pinot noir)
1 cup beef broth
1 T. Worcestershire sauce
2 T. tomato paste
Salt and pepper, to taste
3 sprigs fresh thyme
2 sprigs fresh rosemary
Using a programmable electric multicooker, select sauté setting. Add 1 T. olive oil. Sauté onion and carrots for a few minutes. Add garlic and continue cooking for 30 seconds. Transfer veggies to a plate.
Season short ribs generously with salt and pepper and allow to come to room temperature. Coat on all sides with flour. Add remaining 2 T. olive oil to multicooker, then sear ribs on all sides to develop browning. Transfer to a plate.
Deglaze with wine, scraping bottom of pot to release browned bits. Bring to a boil and cook 2 minutes. Add beef broth and Worcestershire sauce. Season with salt and pepper to taste. Stir in tomato paste. Return ribs and veggies to pot. Add herbs.
Cover with lid and lock in place. Turn steam release handle to sealing (closed) position. Select manual/pressure cook setting. Cook on high pressure for 45 minutes. (Note: It will take 10 to 15 minutes for cooker to pressurize before the cooking time begins.) After cooking, allow the pressure to release naturally for 15 minutes. (Translation: Do nothing. Let it set for 15 minutes.) Carefully turn steam release handle to venting (open) position, allowing steam to fully escape, about 3 to 5 minutes.
Remove lid, transfer meat to a plate and cover with tinfoil. Remove rosemary and thyme stems. Make a flour slurry, then whisk into sauce until thickened to make a gravy. Serve over mashed potatoes
SLOW-COOKER SWAP: To make using a slow cooker, complete the sauté steps using a stovetop, then transfer ingredients to a slow cooker. Cook on low for 8 to 9 hours or until meat is tender and falling off the bone. Add more beef broth, if necessary, and adjust seasonings to taste.
Recipe by North Dakota Living test kitchen
