Ok, so you technically never need to cook black eyed beans (black eyed peas) from scratch. You could just open tins of these beans, drain and add them to your dishes at the last minute. Yeap – I do that lots. Especially when cooking in a hurry.
Except you could also cook them from scratch lots too. Why? Because:
- You can add much more flavour to the beans when you cook them from scratch.
- You can also cook them to the firmness you desire for different recipes.
- And even better, you can reserve the cooking liquid and use it in to cook a divine tasting rice.
Oh and you can easily cook more beans than you need and store them in the fridge. They keep this way for about 5 days without any problems.
Soaking Black Eyed Beans Overnight
Whilst you don’t need to soak black eyed beans, soaking them means that you will greatly reduce the cooking time. The easiest way to do this is to soak black eyed beans overnight. Place the dried black eyed beans into a container and add approximately 4 times the volume of water to beans (easiest if you use cup measures so 1 cup black eyed beans to 4 cups water). In the morning, drain, rinse and proceed with cooking.
How To Quick Soak Dried Black Eyed Beans
You can also quick soak dried black eyed beans. Just place them in a pot with approximately 4 times the volume of water, bring to the boil and boil for 2 mins. Then switch off the heat and let them soak for 1 hr. Drain, rinse and proceed with your recipe
How To Cook Black Eyed Beans On The Cooker
Cooking black eyed bean on the cooker is easy. You need three main things – black eyed beans, water or stock and seasoning.
So you add your black eyed beans to a pot, add enough water or stock to cover the beans so that there is 4cm (1.5 inches) of liquid above the beans. Then you add seasoning to your taste. You could try a mixture of onions, herbs like thyme, chilli, garlic or for some smoked paprika. Meat lovers can also add in some bacon, ham hock or chorizo.
At this stage, you cover your pot and bring it to the boil. Then reduce to a simmer, leave the lid very slightly open and cook until tender. Now this can take anything from 45-90 mins as this depends on the age of your beans. Older beans will take a little bit longer.
Also cooking times depends on what you are using the beans for as you will want the beans a little firmer for salads but much softer for soupy meals. So taste the beans after the first 44 mins of cooking and check them every 20 mins after.
Also, please do keep an eye on the water, if the water level reduced before the beans are cooked you will need to add about 160ml (0.6 cups) of water or stock at a time.
How to cook black eyed beans in the oven
Cooking them in the oven is also so easy.
- Place the presoaked black eyed beans into an oven ready dish with enough water or stock so that there is 4cm (1.5 inches) of liquid above the beans.
- Add in your flavourings and bake about 80 mins at fan-assisted 160C / 180C / 350F / gas 4.
- Check the beans if they are cooked through.
- If not then bake them for a little bit longer checking them every 10 mins.
Black eyed beans benefits
So what are the benefits of black eyed beans? There are many:
- They are high in fibre (always good for us).
- They are high in potassium (good for blood pressure).
- They are high in Vitamin A (good for eyes and skin).
- They are an excellent source of vegetarian or vegan protein.
Black eyed beans easy recipes
If you are looking for some easy black eyed bean recipes then you might want to try these:
How to Cook Black Eyed Beans Step-by-Step
All the ingredients for cooking black eyed peas from scratch
Soak the dried black eyed beans, then drain and rinse
Add the soaked beans and the rest of the ingredients to the pot and cook
The cooked black eyed beans
Thank you for reading my guide on how to cook black eyed beans. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
How to Cook Black Eyed Beans:
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How To Cook Black Eyed Beans
- 450 g (1lb) black-eyed beans
- Water stock
- Seasoning of your choice
- Measure out beans and soak them overnight in cold water.
- Then drain and wash them and transfer them to a pot.
- Add enough water or stock so that the liquid is about 4cm above the beans.
- Add in seasonings of your choice. I generally add in salt, garlic, bay leaves and onions.
- Bring to the boil, then simmer partially uncovered for between 45 - 90 mins depending on how firm or soft you want your beans.
- If the water or stock dries out before the beans finish cooking then add some more.
- When cooked, drain the beans. You can reserve the cooking liquid and use it to cook rice or flavour soups and stews.