Any time of year, black-eyed peas are an excellent meal. However, it is popularly said that if you eat a meal of black-eyed peas on New Year’s Day, you will be prosperous for the rest of the year. So, what do you have to lose in between the great taste and all the luck you stand to gain?
In this article, we’ll show you the best ways to make black-eyed pea recipes, as well as tips that will always lead you to the best results. Pay particular attention to timing guidelines, as this will ensure desirable results.
Black Eyed Peas Nutrition Facts
Tips for Cooking Black Eyed Peas
Below, we have compiled some tips that are guaranteed to bring you the best possible results with black-eyed pea recipes:
Black-eyed peas are nutrient-packed – Black-eyed peas, like other beans, are nutritional powerhouses, including a high amount of plant-based protein and dietary fiber in each serving. In a one-cup serving, black-eyed peas have about 13 grams of protein and 11 grams of dietary fiber. In terms of micronutrients, black-eyed peas have a lot to give, with vitamins such as copper, folate, magnesium, iron, and thiamine.
The ideal cooking method – If you want precisely cooked black-eyed peas that are neither too soft nor too firm, you should consider cooking them on the stovetop; this way, you can keep an eye on the peas and see when they are done.
If you’re willing to err on the side of somewhat soft, the tried-and-true pressure cooker techniques should suffice for your black-eyed pea recipes. However, it’s always a bit risky not knowing how old the beans are and not checking doneness without removing the lid.
That being said, if you have and can afford to use an Instant Pot, you’ll find that nothing can beat its convenience.
To soak or not – It’s entirely up to you whether or not to soak black-eyed peas before cooking them. If you’re using a pressure cooker or an Instant Pot for cooking dried beans, regardless of your choice, they’ll cook up in no time. If you’re going to cook black-eyed peas on the stove, an overnight soak will save you a lot of time.
Some flatulence-causing substances are removed by soaking beans overnight and disposing of the water, and many people seem to find soaked beans easier to digest.
Different ways to use cooked black-eyed peas – When cooked, black-eyed peas can typically be introduced into various recipes, including soups and stews, salads, and various combinations. They could also be tossed with olive oil, salt, red pepper flakes, and eaten plain. Alternatively, boil them with garlic, onions, and a pinch of black pepper for a flavorful vegetable broth.
Storing cooked black-eyed peas – When kept in an airtight container in the refrigerator, a large batch of black-eyed peas should last as long as five days. You can also choose to freeze them to extend their shelf life.
Split your beans into freezer bags (you could use reusable silicone freezer bags), press out the air, label them and place them in the freezer. In the freezer, cooked black-eyed peas will last around three months.
Cooking Time for Black Eyed Peas
The time it would take to cook black-eyed peas generally depends on the method you adopt in the cooking process. Ideally, you should follow the timing guidelines in the table below to get the best results with black-eyed pea recipes:
Cooking Procedure
Cooking Time
Cooking black-eyed peas on the stovetop
2 hours
Cooking black-eyed peas in an Instant Pot
25 minutes on high pressure
Cooking black-eyed peas in a slow cooker
8 hours on LOW setting
PrintBlack Eyed Peas (8 Servings)
Ingredients
- 1 pound (16 ounces) of dried black-eyed peas
- One ham bone, leftover and frozen from a previously cooked ham recipe; you could also use about seven strips of thick-sliced bacon or salted pork
- salt and pepper, for taste
Instructions
Cooking black-eyed peas on the stovetop
- Rinse the black-eyed peas in a strainer, eliminating any discolored peas as well as any small stones that may be present.
- Use a large, heavy-bottomed stockpot, pour in the rinsed black-eyed peas, and soak using two techniques. Cover with 2 inches of water for a quick soak. Bring to a boil, then reduce to a simmer for 2 minutes. Alternatively, cover the peas with 2 inches of water and soak overnight. Allow to soak overnight in the stockpot, uncovered. To remove black-eyed peas from the soaking water, pour them through a colander after soaking.
- Return the peas to the stockpot and cook them over medium-low heat.
- Fill the stockpot with enough water to submerge the black-eyed peas plus an extra 2 inches.
- If using, add the ham bone, bacon, or salt pork. Use two tablespoons of olive oil to make the recipe vegetarian or vegan.
- Bring black-eyed peas to a moderate simmer and cook, stirring periodically and adding water as required, until they become fork-tender; this should take about two hours.
- Remove the ham bone and discard it; this will leave chunks of ham in the black-eyed peas that would have simmered into the peas. Remove and discard the bacon or salt pork if used. Season with salt and pepper to taste.
Cooking black-eyed peas in an Instant Pot
- Fill the Instant Pot with water to cover the rinsed black-eyed peas by about 2 inches.
- If using, add the ham bone, bacon, or salt pork. Use two tablespoons of olive oil to make your recipe vegetarian or vegan.
- Cook for 25 minutes at high pressure in the Instant Pot with the cover on. Allow another 20 minutes for the pressure to release naturally.
- Remove and discard the ham bone, leaving chunks of ham in the black-eyed peas that would have cooked into the peas. Remove and discard the bacon or salt pork if used.
This recipe describes two great ways to cook black-eyed peas for delicious results. If you’d like to see more recipe ideas to try, we recommend this video recipe for some great ideas.