I recently posted a Black-Eyed Pea & Rice Salad (I loooove that salad!) so I thought today would be a great day to talk about Black-Eyed Peas, how to shop for them and how to cook them. (If you are looking for Black Eyed Peas, the meal, like you would serve for New Year’s, see my post on Traditional Black Eyed Peas.)
good to stuff to know about black-eyed peas
- Disease prevention due to the natural anti-inflammatory effect.
- High fiber promotes healthy digestion.
- Anemia may be prevented by the iron and folate which helps to build red blood cells
- Potassium helps to lower blood pressure and Black-Eyed Peas are very high in potassium.
- Skin and eye health can be improved by the high levels of vitamin A.
optimize your time when making black-eyed peas
While Black-eyed peas are creamy & tender, don’t need to be soaked & cook quickly compared to other legumes, cooking is not an insignificant investment in time.
A smart strategy is to cook more than needed, then divide what’s left into containers & freeze. A can of peas is about 1 1/2 cups, an amount called for in many recipes, so 1 1/2 cup packages are ideal.
One pound of dried black-eyed peas is a little over 2 1/2 cups dry and makes about six and a half cups, cooked and drained, so a pound of dried yields the equivalent of 4 cans.
money-saving tips for black-eyed peas
Black-Eyed Peas, like most dried beans, are naturally inexpensive and thrifty; even so, there are a few things to think about when buying:
- Buy black-eyed peas or any legume from a store with a high turnover and you will be more likely to get a fresher, better quality bean.
- Old peas may take longer to cook and may not soften properly. If your peas aren’t done in the prescribed time, try a save by adding a 1/2 teaspoon of baking soda and continue to cook.
- Dried beans often are on sale (many times unadvertised) after many major holidays like Thanksgiving, Christmas, and Easter.
- Chain stores in different areas of town may have different pricing on basics like legumes. Check “ethnic” markets, too.
Black-Eyed Peas Stove Top, Instant Pot or Slow Cooker
Simple Black-Eyed Peas, cooked stove-top, Instant Pot or Slow Cooker.
- Yield: 6 1/2 cups 1x
- 1 pound dry black-eyed peas
- 1 large onion, chopped
- 1 tablespoon oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 cups water or stock
For all methods: pour black-eyed peas onto a sheet tray. Sort through and remove any debris or malformed peas. Place peas in a colander and rinse well.
Add oil to a pan over medium-high heat. Add onion and saute until tender. Add the remaining ingredients. Bring to a boil, reduce to a simmer and simmer gently, half covered for 45 minutes to an hour, until beans are at the desired tenderness. Taste and adjust seasoning.
Add all ingredients to Instant Pot. Seal and set to High Pressure, 15 minutes. Allow to go to Keep Warm function then release any remaining pressure after 15 minutes. Taste and adjust seasoning.
Add all ingredients to slow cooker, cover and cook on low for about 5 to 6 hours or 3 hours on high. Taste and adjust seasoning.
These are basic, vegetarian black-eyed peas, useful to use in recipes. Change up this recipe by adding bacon. ham hocks, spices & herbs of your choice.
The old myth about cooking black-eyed peas (or any legume) with salt is just that, a myth. If a salty stock is added, adjust the amount of added salt to compensate.
- Serving Size: abt a cup
- Calories: 176
- Sugar: 7g
- Sodium: 394mg
- Fat: 2.9g
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 50.5g
- Fiber: 8.5g
- Protein: 18.3g
- Cholesterol: 0
I’ll be bringing this recipe to Fiesta Friday #214, hosted this week by Abbey @ Three Cats and a Girl and Antonia @ Zoale.com. There’s always a lot of great bloggers & a lot of great recipes, but I couldn’t help but notice a few St. Paddy’s Day recipes being posted!