How to Cook and Freeze Dried Black Eyed Peas
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How to Cook and Freeze Dried Black Eyed Peas
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Learn how to cook dried black eyed peas to prepare them for use in recipes. Includes storage and freezing techniques.
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Ingredients
- 1 pound dried black-eyed peas (please refer to instructions below if you plan to cook more or less)
- 10 cups water, plus more for quick soaking
- salt (optional)
Instructions
- The method below uses a ratio of 10 cups of water per pound of dried black-eyed peas, if you plan to use a different amount, please adjust accordingly using this ratio.Quick soaking your black-eyed peas isn't a must, but I recommend it for speeding up the cooking process. Place your dried peas in a large pot and cover with water. Bring to a boil for 2 minutes. Remove the pot from the heat and allow the peas to soak for 1 hour. You may notice that the water level has decreased and the peas have grown in size, indicating that they have absorbed some of the water. This is a good sign!
- After soaking, drain the peas and give them a good rinse.
- Place the beans in a large pot and cover again with the same ratio of fresh water. It is important to use fresh water for boiling; the soaking water contains oligosaccharides, released from the beans during soaking, that can lead to digestive discomfort. Add salt to the cooking water if desired to give the beans more flavor (I use about 1 tablespoon salt for every 10 cups of water). Place on the stovetop and bring to a boil, then reduce to a simmer. Simmer for 30 minutes, or until you reach desired tenderness. I recommend stirring the beans a few times throughout the cooking process so that the beans at the bottom of the pot don’t soften before the beans at the top.
- Drain the peas in a colander. They are now cooked, prepared, and ready to use in recipes or however you'd like. If you plan to freeze the beans, allow them to cool first. You can speed up this process by rinsing them with cold water. Then transfer them to a freezer safe container, I recommend resealable bags, and freeze until needed. I like to measure out 1 ¾ cups of beans in each bag, which is equivalent to the amount in a standard sized can. They will keep in the freezer for up to 6 months.
- When ready to use your frozen black-eyed peas, remove them from the freezer and thaw. They can be reheated on the stovetop, added to soups and stews or used however you would use canned black-eyed peas.
Notes
- You will also need: large pot with lid, colander, freezer bags or containers (optional)
- 1 pound (16 ounces) of dried black eyed peas = 2.8 pounds (45 ounces) cooked beans, or a little over 5 1/2 cups of cooked beans.
Nutrition Information
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Calories
152kcal
(8%)
Carbohydrates
27g
(9%)
Protein
10g
(20%)
Sodium
19mg
(1%)
Potassium
504mg
(14%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
25IU
(1%)
Vitamin C
0.7mg
(1%)
Calcium
57mg
(6%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Sodium | 19mg | 1% |
| Potassium | 504mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
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