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If you want to know how to cook black-eyed peas, this comprehensive guide will walk you through the ins and outs of preparing this flavorful legume! From stovetop methods to storage suggestions, we’re covering it all. Plus, learn tips for Instant Pot and slow cooker techniques!
save this recipe!Despite their name, black-eyed peas are actually regarded as beans. They’re characterized by their creamy color with a distinctive black “eye” or spot, but there are variations in size and even color.
This legume is a type of cowpea and has a nutty, neutral, earthy, and savory flavor. Not only are they delicious, but they’re also brimming with nutrients, including protein, fiber, folate, potassium, and magnesium.
Black-eyed peas are thought to be native to Northern Africa but are now a staple in many cuisines, especially in the Southern United States. Traditionally, they’re cooked on New Year’s Day to bring good luck and prosperity during the upcoming year.
Dried to Cooked Measurements
Starting with dried black-eyed peas provides a depth of flavor that’s hard to match with canned options. As they cook, they’ll expand, so keep the following conversions handy:
- 1 cup of dried black-eyed peas = 3 cups of cooked black-eyed peas
- ⅓ cup of dried black-eyed peas = 1 cup of cooked black-eyed peas
- 1 pound of dried black-eyed peas = About 2 ⅓ cups of dried black-eyed peas
- 1 pound of dried black-eyed peas = Roughly 7 cups of cooked black-eyed peas
How to cook black-eyed peas
Follow these detailed steps on how to cook black-eyed peas for perfect results every time!
Rinse the beans
Before cooking, it’s important to sort through your black-eyed peas, removing any stones, twigs, or shriveled beans. Then, rinse them under cold water using a fine-mesh strainer.
To speed up the cooking process, you can soak your black-eyed peas in room temperature water overnight (make sure they’re covered with at least 4 inches to spare as they will expand).
For a quicker option, bring them to a boil for 2-3 minutes in a pot of water, then remove them from the heat and let them soak for about an hour.
Cook the black-eyed peas
If you’ve soaked your beans, drain and rinse them one more time. Then, add them to a pot with water (use a 4:1 water-to-beans ratio for the stovetop). Feel free to mix in some aromatics like bay leaves, garlic cloves, or any whole spices you enjoy.
Bring the mixture to a boil, then cover the pot and reduce the heat to low. Let the black-eyed peas simmer gently for about 45-60 minutes, adding more water throughout if they seem dry. As with other legumes, salt should be added near the end of the cooking process to prevent them from becoming tough.
Instant Pot
If you own an Instant Pot, combine the rinsed black-eyed peas with water in a 3:1 ratio. Include any aromatics you’d like, then secure the lid. Cook them on high pressure for 10 minutes and allow a natural pressure release for an additional 10 minutes.
Slow cooker
Combine the black-eyed peas with water at a 4:1 ratio in your slow cooker. Toss in any desired seasonings and aromatics and cook on low for 6-8 hours or high for 3-4 hours.
Tips
- Taste for doneness: Black-eyed peas should be tender but still hold their shape, especially if you’re using them for salads. Depending on how old they are or if they’re soaked, the cooking time will vary.
- Avoid acid: Acidic ingredients can toughen the beans, so add tomatoes or vinegar later in the cooking process.
- Gentle simmer: Cook your black-eyed peas at a gentle simmer rather than a rolling boil. This prevents them from becoming mushy and ensures they all cook evenly.
Flavor infusions
- Herbs: Bay leaves, thyme, rosemary, or oregano are all great choices.
- Spices: Try adding a dash of smoked paprika or cumin for a more earthy flavor.
- Vegetables: Garlic cloves or sautéed onions, bell peppers, and celery can all help enhance the savoriness of the dish.
Storing & reheating
Just like other legumes, black-eyed peas are great for meal prep and leftovers! Here’s how to store them:
- Fridge: After cooling, keep them in an airtight container for up to 5 days.
- Freezer: Black-eyed peas freeze well in airtight containers or zip-top bags for up to 6 months.
- Reheating: You can reheat black-eyed peas on the stovetop or microwave until heated through.
How to use black-eyed peas
Black-eyed peas are incredibly versatile and can be incorporated into virtually any dish! Try adding them to some of these recipes:
- Vegetarian Chili
- Slow Cooker Mexican Rice Bowl
- Three Sisters Harvest Bowl
- Mexican Street Corn Salad
- Mexican Bean Salad
How To Cook Black-Eyed Peas (Stovetop, Instant Pot, Slow Cooker)
Ingredients
- 1 cup black-eyed peas
- 4 cups water
Instructions
Prep The Beans
- Rinse: Before cooking, it's important to sort through the black-eyed peas, removing any stones, twigs, or shriveled beans. Then, rinse them under cold water using a fine-mesh strainer.
- Soak (Optional): To speed up the cooking process, you can soak your black-eyed peas in room temperature water overnight (make sure they’re covered with at least 4 inches to spare). For a quicker option, bring them to a boil for 2-3 minutes in a pot of water, then remove them from the heat and let them soak for about an hour.
Stovetop Black-Eyed Peas
- If you’ve soaked your beans, drain and rinse them one more time. Then, add them to a pot with water (use a 4:1 water-to-beans ratio for the stovetop). Feel free to mix in some aromatics like bay leaves, garlic cloves, or any whole spices you enjoy.
- Bring the mixture to a boil, then cover the pot and reduce the heat to low. Let the black-eyed peas simmer gently for about 45-60 minutes, adding more water throughout if they seem dry. As with other legumes, salt should be added near the end of the cooking process to prevent them from becoming tough.
Instant Pot Black-Eyed Peas
- Combine the rinsed black-eyed peas with water in a 3:1 ratio. Include any aromatics you’d like, then secure the lid. Cook on high pressure for 10 minutes and allow a natural pressure release for 10 minutes.
Slow Cooker Black-Eyed Peas
- Combine the black-eyed peas with water at a 4:1 ratio in your slow cooker. Toss in any desired seasonings and aromatics and cook on low for 6-8 hours or high for 3-4 hours.
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Very useful and comprehensive post.