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May 25, 2013 02:56 PM

How do you make Black Eyed Peas?!!

I always thought I didn't like them. The few times I tried them they were mushy and starchy. Then a Nepalese restaurant here in Boise has been adding them to my food and I find the DELICIOUS. (They are not mushy at all. They have a little bite to them) I was at Whole Foods and on a whim I got some from the bulk bin ... now how do I cook them? I have no idea. My gut instinct is to soak over night and then saute them in a little onion and olive oil. Does this make sense? - I just don't want to boil them. I don't want them to turn out like the peas I didn't like.

I need help :-)

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  1. You cook dried black eyed peas the same way you cook dried beans, but you don't have to cook them as long.

    I do mine in the pressure cooker. I don't have to soak them first, as I would do dried beans.

    Here is a basic recipe:

    Black eyed peas are wonderful cooked with salt meat for seasoning. But you can cook them without meat. You can certainly cook them in whatever broth you like. Add onion, celery, garlic, carrot to the beans to flavor the pot. Also, add bay leaf and whatever herbs/spices you want to further flavor the.

    I like to cook them in tomatoes, but I hesitate to recommend that because tomatoes supposedly keep the peas from getting done. And yet I've done it, and I think the taste is great.

    Add a little grated cheese to the finished bowl, if you like.

    1. Do you know for sure that the ones you liked were cooked from dried? I greatly prefer fresh or frozen from fresh when it comes to southern (cow) peas.

      7 Replies
      1. re: kengk

        I have no idea at all!

        I knew I didn't want to go with canned ... I probably should have looked in the freezer. I'll do that next time. My idea of sauteing would probably go over better with fresh.

        I'll just experiment with these and see how it goes. (I'll follow the basic recipe and add some flavor)

        1. re: rachel83706

          Even with fresh I don't think sauteeing will work well.

          Cooking dried black eyed peas by boiling makes a very nice bowl of legumes.

          1. re: sueatmo

            Let's refine that by saying simmer rather than boiling. Yes?

            @OP: I soak overnight, then sauté some onion and pork fat of some type in your oil of choice (I like lard). Add the peas and water to cover. Bring to a boil, cover, reduce to a simmer and cook til tender but not mushy. Times will vary.

            1. re: c oliver

              I too, would suggest changing verbs like 'saute' and 'boil' to that of simmer (not for hours since you don't want mush, but more than a quick saute) and unless you're a vegetarian, some form of pork fat really helps.

              garlic has a most welcome place in this.

              1. re: hill food

                Garlic works well with blackeyed peas. Agreed.

              2. re: c oliver

                Agree. Actually I pressure cook mine, but I set the power as low as I can to maintain pressure.

        2. In my experience fresh black eyed peas are so different from dried ones as to be an altogether different food. I love both.

          1. I always use dried black-eyed peas and never soak overnight. Since you're new to this make sure you sort through to check for small stones, bad peas etc. Then cover with water and bring to a slow simmer. This is where I'll notice a grassy type smell and greenish color to the water. I drain and rinse. Then cover with water(maybe add a can of chicken broth if I have it), onion, garlic, jalapeño & plenty of chopped bacon. Let simmer away for a few hours until tender, thick and creamy. But since you said it was from a Nepalese place this might not be exactly what you're looking for..:-)

            3 Replies
            1. re: miss_belle

              Unfortunately, this sounds like what I don't like ... sorry. To each there own ;-)

                1. re: rachel83706

                  I definitely don't cook for even an hour. I haven't fixed in a while so can't say for sure. But I don't like them too soft either.

              1. found this recipe but am confused:

                Sauteed Black Eyed Peas

                1. 1 cup of black eyed peas - whole foods carries the organic kind in bulk or there is an organic canned brand from Italy that fares pretty well with me.

                2. 1 clove organic garlic

                3. 1/2 organic yellow onion

                4. 2 stalks organic green onion

                5. 1 cup organic vegetable stock

                6. 1 cup dry or one can black eyed peas

                7. Small piece of chili pepper

                8. Sea salt, black pepper

                9. Organic coconut oil

                In a sautee pan heat up 1 tablespoon of coconut oil on medium heat. After about a minute, add in the chopped garlic, green onions, chili pepper, and onion and sautee for about 10 minutes.

                Then add the black eyed peas, salt and black pepper and stir the mixture until it's combined and add the vegetable stock.

                Cover and sauteed for 15-20 minutes stirring occasionally. Serve with rice, for this dish I preper white or saffron rice.

                ***Did he just assume we knew to soak the beans overnight? I mean if you could use canned or dried - I assume he doesn't mean DRY - right?

                (LOL! Believe it or not I am an awesome cook! I've just never done anything like this before)

                7 Replies
                1. re: rachel83706

                  #1 and #6, what's that about? Dried peas are going to need FAR more liquid than that. Now I'm really confused.

                  1. re: rachel83706

                    that IS confusing. source please.

                    yes, you couldn't use bone-dry peas with the same timing/method as canned or soaked.

                      1. re: rachel83706

                        Well, that recipe is either wrong or stupid. Using fresh and dried peas in one recipe with little liquid. NO.

                          1. re: rachel83706

                            bad proof-reading. that first line item shouldn't have been numbered but instead included in the header.

                            #6. should have specified either dry peas that have been soaked OR canned, or the cooking time changed drastically later in the directions.

                            you CAN make them straight from dry, but IMHO not in 15-20 minutes (unless ya like 'em REALLY crunchy!).

                            otherwise the flavors used sound good, I'd amp up the proportions, but that's just me.

                    1. re: rachel83706

                      Well, sautee is not a verb that I would use for these: it sounds like it is a simmer, using vegetable stock.

                      I don't know about coconut oil, but otherwise the recipe sounds good. I will say, that you might have to cook the beans for longer than the recipe states. Go buy tenderness. You never know with dried legumes.

                      I am puzzled by the subbing of canned peas for this. I think the canned, or possibly the frozen, might work better than dried in this recipe.

                      I think I'd try this with the fresh frozen peas. They are probably pretty good.

                      Oops, just caught the last entry. So, now you know what to try. Good luck!