If you’ve ever wondered, how do I cook dried black eyed peas? you’re in the right place! Cooking dried black eyed peas from scratch is easier than you might think, and the results are delicious, nutritious, and budget-friendly. Whether you want them creamy as a comforting side dish or firm for salads and dips, this guide will walk you through everything you need to know in a simple, friendly way.
Why Cook Dried Black Eyed Peas?
Black eyed peas are actually beans, not peas, and they are packed with protein, fiber, and essential nutrients like iron and folate. Cooking them from dried is often better than canned because you control the flavor, salt, and texture, plus it’s more economical. Originating from Africa, they’re a staple in Southern U.S. cooking and a symbol of good luck when eaten on New Year’s Day.
Preparing Your Black Eyed Peas
Step 1: Sort and Rinse
Start by sorting through your dried peas to remove any stones or debris. Then rinse them well under cold water using a fine-mesh strainer.
Step 2: Soak (Optional but Recommended)
Soaking isn’t mandatory but it speeds up cooking and helps with digestion. You can:
– Overnight soak: Cover the peas with water by 2–3 inches and soak for 6–8 hours or overnight.
– Quick soak: Bring peas and water to a boil for 2–3 minutes, then remove from heat and soak for 1 hour.
After soaking, drain and rinse the peas again.
How to Cook Dried Black Eyed Peas
Stovetop Method (Classic and Reliable)
- Place 1 pound of dried black eyed peas in a large pot.
- Add 4 cups vegetable broth and 4 cups water (or just water if you prefer).
- Bring to a boil, then reduce heat to a simmer.
- Cover and cook:
– For salads or dips: simmer 40-50 minutes until peas are tender but still hold their shape, then drain.
– For a creamy side dish: simmer 55-60 minutes until very tender and starting to break down.
Add salt near the end of cooking to keep peas tender. Stir occasionally and add more water if needed to keep peas submerged.
Instant Pot Method (Fast and Hands-Off)
- Rinse peas and add to Instant Pot with 3 cups water per cup of dried peas.
- Add aromatics if desired (bay leaf, garlic).
- Seal lid and cook on high pressure for 10 minutes.
- Let pressure release naturally for 10 minutes before opening.
No soaking needed, and you get tender, creamy peas in less time.
Slow Cooker Method (Set and Forget)
- Add soaked peas and water at a 4:1 ratio to slow cooker.
- Add seasonings and aromatics.
- Cook on low for 6-8 hours or high for 3-4 hours until tender.
Flavor Tips for Delicious Black Eyed Peas
– For creamy peas: Add garlic, smoked paprika, oregano, onion powder, and a bit of butter or vegan butter near the end of cooking. Stir vigorously to break down the peas and create a rich, smoky sauce.
– For savory Southern style: Cook with smoked meat like turkey wings or ham hocks, onions, garlic, and chicken stock. Simmer until peas are tender and flavorful.
– Season after cooking: Salt and pepper added at the end keep peas tender and tasty.
Using Cooked Black Eyed Peas
– Serve creamy black eyed peas as a side dish with rice or cornbread.
– Use tender but whole peas in salads, dips like Texas caviar, or soups.
– Store cooked peas in the fridge for up to 5 days or freeze in portions for up to 8 months.
Quick Reference: Cooking Times and Ratios
| Method | Soaking Needed? | Water-to-Pea Ratio | Cooking Time (approx.) | Texture Outcome |
|---|---|---|---|---|
| Stovetop | Recommended | 4:1 | 40-50 min (salads), 55-60 min (creamy) | Tender or creamy |
| Instant Pot | No | 3:1 | 10 min + 10 min pressure release | Very tender, creamy |
| Slow Cooker | Yes | 4:1 | 6-8 hours low or 3-4 hours high | Tender |
Cooking dried black eyed peas is simple and rewarding. With just a little prep and patience, you’ll enjoy fresh, flavorful peas that elevate any meal.
Enjoy your cooking adventure!