Bean, and Pea Medley

Phyllis Burroughs


My Husband loves beans and peas, so as I was looking through my pantry for something to fix for supper this idea came to mind and it was a real hit here at our house. I hope you enjoy it as well.


☆☆☆☆☆ 0 votes

35 Min
2 Hr
Pressure Cooker/Instant Pot


  • 1 1/2 c
    dried navy beans
  • 2 c
    black-eyed peas
  • 1 pkg
    neck bones, smoked ham hocks, (or other seasoning meat)
  • 1 c
    lentils, dry
  • 1 can(s)
    black beans, canned
  • 2 c
    frozen white corn
  • 2 Tbsp
    garlic minced
  • 2 c
    frozen onion, pepper, celery mix
  • 1 medium
    acorn squash
  • 1 Tbsp
    dry pepper seed
  • 7
    bouillion cubes
  • ·
    salt and pepper to taste

How to Make Bean, and Pea Medley


  1. Sort navy beans and peas, rinse well. Cover with water, and bring to a boil for one minute. Allow to soak one hour.
  2. Cut Acorn squash in two and scrape out the seeds. Cover with foil, (cling wrap if microwaving)and bake until fork tender. Remove skin and cut into one inch cubes. Set aside.
  3. Drain beans, peas, and put them in pressure cooker or stock pot.
  4. Adds squash, lentils, seasoning meat, garlic, onion mixture, bouillon, pepper seed, salt and pepper. Fill pressure cooker or stock pot half full of water. (Pressure cook for 15 minutes after cooker begins to jiggle). In stock pot cook until beans are tender.
  5. Remove neck bones, hocks, and allow to cool, and remove meat from bones. Add meat to beans along with can of black beans, and corn. Simmer until everything is well heated. Taste for additional seasoning as needed.
  6. Serve over rice with slice of corn bread and glass of Ice tea.

Printable Recipe Card

About Bean, and Pea Medley

Course/Dish: Vegetables
Main Ingredient: Beans/Legumes
Regional Style: Southern

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