Black Eyed Peas Recipe
User Reviews
5
Black Eyed Peas Recipe
Description
The Black Eyed Peas Recipe involves rinsing dried black-eyed peas, discarding imperfections, and soaking them either quickly by boiling briefly or overnight in water. After soaking, the peas are drained and returned to a pot with fresh water and a ham bone, bacon, or salt pork to add depth. For a vegetarian approach, olive oil can replace meat.
The peas are brought to a simmer over medium-low heat and cooked slowly with occasional water additions and stirring to prevent sticking. This method yields tender peas with layers of smoky, savory flavor from meat additions. The texture should be soft but not mushy.
The recipe is versatile as a side dish, and cooked peas can be stored refrigerated for up to four days or frozen for up to six months with reheating by stove or microwave. This makes it convenient for batch cooking or future meals.
Cooling cooked peas before refrigeration or freezing helps maintain quality. Thaw frozen peas overnight in the refrigerator before reheating.
Ingredients
- 1 pound black-eyed pea 16-ounces, dried
- 1 ham bone leftover and frozen from previously cooked ham recipe or about 7 strips of thick-sliced bacon or salt pork
- salt to taste
- black pepper to taste
Instructions
Stove Top Black Eyed Peas
- Rinse black eyed peas in a colander, discarding any peas that are discolored or any small pebbles that may be in the dried peas.
- Pour rinsed black eyed peas into a large, heavy-bottomed stock pot and soak using one of two soaking methods. Quick Soak: Cover with water, plus about 2 inches. Bring to a boil and boil for 2 minutes. Overnight Soak: Cover with water, plus about 2 inches. Allow to soak in the stockpot, uncovered overnight. Once soaked, pour black eyed peas through a colander again to remove them from the soaking water.
- Add peas back to the stock pot and return to stove over medium-low heat. Add enough water to the stock pot to cover the black eyed peas, plus about 2 inches. Add in ham bone, bacon or salt pork, if using. If you prefer a vegetarian or vegan method, use 2 tablespoons olive oil. Bring black eyed peas to a simmer and continue to keep at a low simmer, adding water and stirring occasionally as needed, until the black eyed peas are fork tender, about two hours.
- Remove and discard ham bone, leaving bits of ham that would have cooked into the black eyed peas in the peas. If using bacon or salt pork, remove and discard. Salt and pepper to taste.
Slow Cooker Black Eyed Peas
- Rinse black eyed peas in a colander, discarding any peas that are discolored or any small pebbles that may be in the dried peas.
- Pour rinsed black eyed peas into a large, heavy-bottomed stock pot and soak using one of two soaking methods. Quick Soak: Cover with water, plus about 2 inches. Bring to a boil and boil for 2 minutes. Overnight Soak: Cover with water, plus about 2 inches. Allow to soak in the stockpot, uncovered overnight. Once soaked, pour black eyed peas through a colander again to remove them from the soaking water.
- Add black eyed peas to the slow cooker and cover with water, plus about 2 inches. Add in ham bone, bacon or salt pork, if using. If you prefer a vegetarian or vegan method, use 2 tablespoons olive oil. Place the lid onto the slow cooker and cook for 8 hours on low setting.
- Remove and discard ham bone, leaving bits of ham that would have cooked into the black eyed peas in the peas. If using bacon or salt pork, remove and discard.
Instant Pot Black Eyed Peas
- Add rinsed black eyed peas to Instant Pot and cover with water, plus about 2 inches. Add in ham bone, bacon or salt pork, if using. If you prefer a vegetarian or vegan method, use 2 tablespoons olive oil. Secure the lid to the Instant Pot and cook under high pressure for 25 minutes. Allow the pressure to release naturally, about 20 more minutes. Remove and discard ham bone, leaving bits of ham that would have cooked into the black eyed peas in the peas. If using bacon or salt pork, remove and discard.
Notes
- Cool cooked peas to room temperature before refrigerating; store in airtight containers for up to 4 days.
- Frozen peas last up to 6 months when sealed properly; thaw overnight in fridge before reheating.
- Reheat gently on stove or microwave until hot throughout to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 15g | 30% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 33mg | 1% |
| Potassium | 630mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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