Black-Eyed Peas, Fried Potatoes, Broccoli, and Corn

This was one of my favorites, and we had it last night. I recommend getting the peas going first, then doing all the chopping, then the salt pork, onions, potatoes, and finally veggies.

Black-Eyed Peas

1. 5-1 ratio of water to dried peas in the pressure cooker.
2. Don't forget the oil dollop (one dollop = 2 tablespoons) before sealing the cooker.
3. Cook 1 hour after the steam builds up.
4. Chop one small onion.
5. Fry salt pork (amount depends on your tastes; you could also use bacon). Drain and reserve the liquid.
   
6. Brown onions in some of the salt port liquid.
7. When the beans are done drain them.
   
8. Then add the salt pork and a dollop of the reserved liquid (I'm having trouble using the word "grease").
9. Add apple cider vinegar, salt, pepper to taste. Add salt carefully -- you already have the salt pork liquid in the peas.

Fried Potatoes
We use Yukon Golds

1. Dice 6 potatoes into small squares.
2. Dice a small onion.
   
3. Toss the potatoes and onion with some of the reserved salt pork liquid.
4. Add cumin, sage, salt, and pepper to taste. Toss again.
   
5. Add these to the same cast-iron pan you used for the salt pork and onions.
6. Press them into one continuous layer. Add a lid, cook for 3-5 minutes on medium-high heat. Then turn, and repeat until they are done.
   

Broccoli and Corn
This is really easy.

1. Find two microwave-safe casserole. Cover the bottoms with water.
2. Add frozen broccoli to one and frozen corn to the other -- as much as you think you will eat.
3. Microwave the broccoli 3 minutes. Or you could start with the corn.
4. Microwave the corn 3 minutes.
5. Repeat with both, this time for 2 minutes.
   
6. Season the broccoli with salt and pepper, and the corn with Greek seasoning.