Black-eyed beans (black-eyed peas) are just gorgeous. I have a serious foodie crush on them.
Apart from the fact that they taste the right sort of creamy, they pack a lot of goodness in one tiny punch. They are a low in fat, inexpensive and filling and a good way to add protein and fibre to a meal. Are you sold yet? I simply cook a huge batch, store them in the fridge and throw them into stews, soups, salads, burgers, pasta and everything.
Cooking them in the oven is so easy. Basically, you throw them into the oven with some water and a few spices and about 80 mins later you have the creamiest, softest but still whole beans you have ever had. And yes you can easily get canned ones (which I also have in my store cupboard). But this way you get to add the flavours that you want and cook them to the softness that you prefer for your particular recipe.
Top the steaming hot baked black-eyed beans with spicy fried chorizo, spring onions and crusty white bread and you got one rocking lunch or supper right there.
So here is a simple guide on how to cook black-eyed beans in the oven and let me know what spices you add to your baked beans.
Other black-eyed bean recipes you may like.
Hopin’ John (lucky New Year’s dish)
- 450g (1lb) dried beans
- Seasoning (eg garlic, cumin, paprika, thyme, chilli)
- Pick through the beans and discard unwanted debris.
- Soak the beans overnight in water.
- Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
- Rinse and drain the beans and transfer them into an oven proof casserole pot.
- Add enough water so that the beans are covered by 3cm of water.
- Add some salt and seasoning to your preference.
- Then cover and bake them in the oven for 80 mins.
- Check the beans if they are cooked through.
- If not then bake them for a little bit longer checking them every 10 mins.