How To Cook Dried Black-Eyed Peas

Ingredients

Ingredients For Overnight or Quick Soaking:

Ingredients For Cooking Black-Eyed Peas:

Instructions

  1. Overnight Soaking:
  2. In a colander, rinse and pick through the black-eyed peas to remove any debris.
  3. Pour black-eyed peas into a large bowl.
  4. Cover black-eyed peas with 8 cups of water.
  5. Let black-eyed peas soak overnight or at least 8 hours.
  6. Drain the black-eyed peas and rinse well with cool water before cooking.
  7. Quick Soaking:
  8. In a colander, rinse and pick through the black-eyed peas to remove any debris.
  9. Pour the black-eyed peas into a Dutch oven.
  10. Add 8 cups of water to Dutch oven.
  11. Heat water and black-eyed peas to boiling in Dutch oven; boil uncovered for 2 minutes.
  12. Remove Dutch oven from heat; cover and let black-eyed peas stand for 1 hour.
  13. Pour soaked black-eyed peas into a colander, rinse and drain with cool water.
  14. Transfer soaked, rinsed and drained black-eyed peas to the Dutch oven.
  15. Add 6 cups hot water to the Dutch oven.
  16. Bring to boil, reduce heat to low. Cover and simmer for 1½ to 2 hours, or until the black-eyed peas are smooth and creamy in texture.
  17. Drain black-eyed peas in a colander.
  18. Refrigerate or freeze unused black-eyed peas.

Comments

1 pound of dried black-eyed peas will make about 6 cups of cooked black-eyed peas.

Do you own an Instant Pot or Pressure Cooker? Click here for how to cook dried black eyed peas in an Instant Pot.

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