Dried black-eyed peas are worth the extra prep because they have a more toothsome texture and can stand up to long cook times. Follow these four steps for perfect black-eyed peas every time.
- Sort Them
Sometimes bags of dried beans (yes, black-eyed peas are beans!) contain small stones. Be sure to sort through your black-eyed peas and remove anything that doesn’t belong in there.
- Soak Them
You’ll need at least six hours to rehydrate the black-eyed peas. Place them in a large bowl and add three cups of water for every one cup of peas. Cover, place in the refrigerator, and let the beans soak for six hours or overnight.
- Simmer Them
Cook your beans low and slow, ideally in a slow cooker. For true Southern-style black-eyed peas, add a smoked ham hock to your pot. The meat will infuse the black-eyed peas with rich, smoky flavor, turning a humble bean into a hearty meal. Jazz up your beans even more with the addition of collards and sweet potatoes. Or make the classic Lowcountry dish Hoppin’ John. Be sure to try our Chili-Roasted Black-Eyed Peas made with canned beans.
- Sneak a Bite
Be sure to test a black-eyed pea to make sure they are cooked thoroughly. A properly cooked black-eyed pea should be tender but still have a bite, not mushy.
Canned black-eyed peas are best in recipes that don’t require slow cooking or a long cook time, which can make them mushy. If you’re using canned black-eyed peas, simply rinse them in a colander to remove any liquid from the can as well as excess salt. Then you’re good to go!
