A guide on how to cook black-eyed beans / a guide on how to cook black-eyed peas.
Ok, so you never need to cook black-eyed beans (black-eyed peas) from scratch. You could just open tins of these beans, drain and add them into your dishes at the last minute. Yeap – I do that lots. Especially when I need to cook in a hurry.
Except I also cook them from scratch lots too. Why?
Because I can add much more flavour to the beans that way.
I can also cook them to the firmness I desire for different recipes.
And even better, I reserve the cooking liquid and use it in to cook a divine tasting rice.
You can easily cook more beans than you need and store them in the fridge. I keep them this way for about 5 days without any problems.
Also you can use this as a base to make your Hoppin John and your Texas Cavier Recipe.
So without any further ado, here is how to cook black-eyed peas and please don’t forget to check out the 2 recipes that will complete this pantry staple spotlight on black-eyed beans.
Other black-eyed bean recipes you may like.
Hopin’ John (lucky New Year dish)
Stewed black-eyed beans and chorizo.
Black-eyed beans and sweet potato stew.
Baked Savoury Bean Cakes.
- Black-eyed beans
- Water or stock
- Seasoning of your choice
- Measure out beans and soak them in cold water. Lots of people soak them overnight but I find that 2 hrs is more than enough for me.
- 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, a stock cube and onions.
- Bring to the boil, then simmer partially uncovered for between 1hr - 1hr 30 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.