Whether you’re preparing a hearty dinner or whipping up a holiday special, you can never go wrong with black-eyed peas. And most times, the beans are sold dried to keep them for long. A significant advantage of this preservation method is the peas hold well as you cook them. And they offer such versatility that you can add a barrage of flavors to the recipe.
While we’ve all come to recognize how great black-eyed peas are, you may feel preparing it from the dried form will be cumbersome. So, you may find yourself opting for the canned version instead. But you should know that you’d lose out on great texture and the chance to bring out complex flavors if you. So, why not take the time to go through these simple instructions for cooking dried black-eyed peas?
Black Eyed Peas Nutrition Facts
Prepping the Dried Black Eyed Peas
Like many dried beans, you’ll need to prep the black-eyed peas before cooking them. Now, you shouldn’t feel discouraged yet, as the procedure is more straightforward than it sounds.
Sorting and Rinsing-You’ll need to clean the beans of stones and debris, regardless of whether they’re grocery-store-bought or farm-purchased. Spread the beans in a baking sheet or tray and pick out any shaft, gravel, grit, or shrunk seeds. Once you’re done, place the beans in a colander and rinse under running water.
Soaking the dried black-eyed peas beforehand helps soften them, especially if you’re cooking on the stovetop. And the duration you leave them in the water depends on how quickly you want to cook. Here’s how to go about it for a pound of black-eyed peas;
- Soak overnight with water and two tablespoons of kosher salt.
- Boil in salted water, turn down the heat, and soak for one to two hours.
Once you’re done soaking them, drain the salted water and rinse the beans thoroughly. Then, you can cook them as you prefer.
Cooking Dried Black Eyed Peas
You can prepare the dried black-eyed peas in various ways, depending on your preference. And these are the most familiar methods around;
On the Stovetop
Place the beans in a saucepan and add some water or stock-about two inches for every pound of beans. Then add the spices, aromatics, and salt to the beans. Cover and simmer at medium-high heat for about an hour. The beans are ready when they’re soft to taste or mash easily against the pot’s sides.
Cooking Dried Black Eyed Peas without Soaking
While the soaking is excellent for softening dried black-eyed peas before cooking, you can still do without the process. And these methods are the best ways to cook them dried.
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In Instant Pot
Pour the beans in the instant pot with the seasoning and aromatics. Pour in eight cups of water per pound of beans, close the lid and seal the valve. Cook the beans on HIGH for 20 to 25 minutes, and when it’s ready, unseal the valve so the pressure naturally releases. After 30 minutes of natural pressure release, unseal the lid, stir the beans and serve.
In Slow Cooker
Pour the beans into the slow cooker with about two inches of broth or water per pound. Toss in the seasonings and desired aromatics, then cook on low for five to six hours.
Serving Black Eyed PeasPrint
- One cup dried black-eyed peas, picked and rinsed
- Three cups water or vegetable broth
- Pour the black-eyed peas in the instant pot and add the broth or water, stirring, so it doesn’t stick. Cover the instant pot and seal the lid. Then, pressure cook for 15 to 17 minutes on high depending on how firm or tender you want the beans.
- When the time elapses, allow the instant pot to release pressure naturally; this takes about 15 minutes. Then, release the valve, let out the remaining pressure, and cautiously remove the lid. And if any excess liquid remains in the pot, drain it out. Stir the beans to mix them properly, and serve as desired.
You can also click on this video recipe for more methods.