Instant Pot Black Eyed Peas Recipe (2024)

FAQs

How long do you cook black-eyed peas in the Instant Pot? ›

Here's what you need to know: Ratio = 1 part black eyed peas : 3 parts water. Cook Time = 8-10 minutes.

STOVETOP INSTRUCTIONS

Place 1 cup black eyed peas and 4 cups water in a large pot. Bring to a boil, then reduce heat and simmer until the beans are tender. This will take about 45 minutes.

Black-eyed peas are often packaged in 1- or 2-pound bags. One pound of dry peas is about 2 cups. One cup of dry black-eyed peas makes 3 cups of cooked peas (6 servings).

Place beans in a large pot and cover them with 4 inches of chicken stock. Simmer, covered, for about 1 hour. Start checking after 45 minutes to see if they are tender and add more broth or water as necessary to keep them covered. Add in a ham bone if you have one for even more flavorful black-eyed peas.

Add them to a pot over the stove and cover with at least two inches of water or stock. Add any salt or aromatics. Simmer until the beans are tender, about an hour. You can test them for doneness by either tasting them or mashing them against the side of the pot.

Be sure to test a black-eyed pea to make sure they are cooked thoroughly. A properly cooked black-eyed pea should be tender but still have a bite, not mushy. Canned black-eyed peas are best in recipes that don't require slow cooking or a long cook time, which can make them mushy.

Drain them the next day and bring them to a boil in cold water, then reduce the heat so the water barely simmers: dried black-eyed peas can overcook, and a rolling boil could cause them to break apart. Taste the peas often to check their doneness: They should be creamy but retain their shape.

The black-eyed pea, which is also known as a cowpea, doesn't necessarily need to be soaked. But if you find yourself short on time, soaking black-eyed peas can make a true difference in regards to cooking time.

For every 1 cup of dry lentils or peas, use 2 cups of water (or ensure the dry pulses are covered with 2” of water). Cook on low pressure for 10-15 minutes. Let the pressure release naturally. Drain and use in a recipe or store in an air-tight container.

How many cups of black-eyed peas are in one can? ›

The ingredients were easy to assemble [photo], the only thing was, the recipe called for canned black-eyed peas. Since 1 can of beans is equal to 1 1/2 cups cooked beans, I went ahead and cooked 1 cup of dried black-eyed peas to have enough for a half-portion of the recipe.

Black-eyed peas that are already cooked should be allowed to cool then stored in an airtight container in the fridge for 3 to 5 days. Cooked dried black-eyed peas can be frozen in a re-sealable freezer safe bag. Frozen cooked beans will last for about 6 months.

One unusual but common New Year's Day black-eyed peas tradition involves putting actual money in the dish. Some add to their “luck” by cooking their pot of peas with a penny or dime inside. Whoever gets the bowl with the coin in it, according to legend, has the best luck for the new year.

Your Beans Will Cook Faster

Well, creating an alkaline (or basic) environment by adding a small amount (about 1 teaspoon per cup of dry beans) of baking soda to your soaking/cooking water can actually help your beans cook faster.

Place 1 pound dried black-eyed peas in a large bowl or pot and add enough water to cover by 5 inches.

Do I need to soak black-eyed peas before cooking? Soaking black-eyed peas make the cooking process shorter. The ideal time for soaking any kind of bean in cold water is overnight or 8-10 hours. To speed up the process, try my favourite quick hot-soak method.

The processing time is the same for both pints and quarts, 40 minutes. The second step in pressure canning peas is to wash your peas. You can use a colander and simply rinse them off. These instructions are for raw pack peas.

Granted, if you throw some black-eyed peas in a pot and boil them unmercifully for several hours, the resulting blackened capsules will be painfully terrible to eat.