Black Eyed Peas (Stovetop) Recipe - The Cookie Rookie® (2024)

FAQs

How long does it take to cook black-eyed peas on top of the stove? ›

Allow it to cool a little before enjoying, even better the next day. If you're making these in a pot on the stove: Soak your beans for a few hours OR use the quick soak method: Bring water to a rolling boil, add black eyed peas and stir. Cook for 30 minutes then strain and use as directed in the recipe.

Bottom Line. If beans make you uncomfortably gassy, sprinkle a little baking soda into their soaking water. It will reduce the volume of gas produced by the legumes, plus, they will cook quicker. If you're even shorter on time, you may want to try some of our favorite recipes to make with a can of black beans.

— Let your black-eyed peas soak. Place your beans in a large bowl and add enough water to cover by at least 4". Let them soak overnight. While not entirely necessary, soaking your beans will cut down on cooking time, making the whole process quicker and easier.

Premium Blackeye Peas, from Hanover Foods, are a good source of protein and fiber. They are precooked and frozen, offering you the convenience of not having to soak them.

Soaked black eyed peas take about 45 minutes to 1 1/2 hours to cook, depending on the age of the beans, how long they were soaked for and how soft you prefer them. If you're starting with frozen black eyed peas, microwave until thawed before adding them to your dish.

Bring the water to a boil. Add peas, cover and steam for 2-3 mins for fresh peas and 3-4 minutes for frozen or until they are crisp-tender and still bright green. Remove the basket from the saucepan and toss peas with butter, salt and pepper.

To degas with baking soda, add a teaspoon of baking soda to 4 quarts of water. Stir in the dried beans and bring to a boil. Then turn off the heat and let the beans soak at least four hours (I usually do this the night before I want to use them; the longer soak won't hurt them). Drain, rinse and rinse again.

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

Beans cooked with a tiny amount of baking soda (about one teaspoon per cup of dry beans) added to the cooking water cook in about half the time as beans cooked without.

The black-eyed pea, which is also known as a cowpea, doesn't necessarily need to be soaked. But if you find yourself short on time, soaking black-eyed peas can make a true difference in regards to cooking time.

What happens if you don't soak your black-eyed peas? ›

Not soaking the black-eyed peas can slightly impact the texture, as they can take longer to cook and may be slightly firmer compared to soaked ones. However, the taste will remain similar whether you soak them or not.

Drain them the next day and bring them to a boil in cold water, then reduce the heat so the water barely simmers: dried black-eyed peas can overcook, and a rolling boil could cause them to break apart. Taste the peas often to check their doneness: They should be creamy but retain their shape.

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.

When sealed properly dried black-eyed peas can last for up to 1 year. Canned black-eyed peas will stay safe up to 3 years. Black-eyed peas that are already cooked should be allowed to cool then stored in an airtight container in the fridge for 3 to 5 days.

Add flavor with broth, bouillon, and stock.

I like to add a variety of broth/stock to give flavor to these peas. For a milder flavor, use chicken or vegetable broth. For a richer flavor, use beef. Here are several options for adding flavor with broth/stock.

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.

Place prepared beans/peas in a stock pot and cover with water. Bring the liquid to a boil, and then reduce heat to a simmer until the beans/peas are cooked through. Beans will be tender and ready to use after simmering for 45-60 minutes, whole peas after 25-35 minutes.

To cook black-eyed peas on the stove top, place in a pot and cover with plenty of water (I usually go with one part beans to four parts water). Bring to a boil, then reduce the heat and simmer until the beans are tender.