Introduction

Black-eyed peas have a rich, nutty flavor and are best when started with dried beans. They’re often served on New Year’s Day for good luck, but they make for great side dishes or additions to soups and stews. And don’t worry—they’re easy to cook! You can start them in a slow cooker or on top of the stove, but it’s best to soak them overnight before cooking them. If you use your crockpot, add the black-eyed peas with their liquid and cook on low for five to six hours or high for three to four hours. Once cooked through, these beans will keep for about four days in the refrigerator; use within one week after cooking if possible.

Black-eyed peas are a Southern staple and are traditionally served on New Year’s Day for good luck.

Black-eyed peas are a Southern staple and are traditionally served on New Year’s Day for good luck. They’re also known as cowpeas, which can be cooked in a slow cooker or on the stovetop.

To cook black-eyed peas:

• Soak in water overnight, then drain and rinse well before cooking (optional).
• Place them in a pot with about two inches of water at the bottom of it. Add 1/4 teaspoon salt per cup of dry beans you’ve soaked overnight and bring to boil over medium heat until tender but not mushy–about 30 minutes if you have not soaked them overnight, 45 minutes if they have been soaked already!

You can cook them on the stovetop or begin them in a slow cooker, but it’s best to soak them overnight.

You can cook them on the stovetop or begin them in a slow cooker, but it’s best to soak them overnight. Soaking helps them cook faster and more evenly, as well as remove some of the gas-causing compounds that cause flatulence. Soaking also reduces the amount of time it takes for black-eyed peas to cook–you’ll find that after soaking, your beans will be ready within an hour or two rather than four hours!

If you’re using a slow cooker, add the black-eyed peas with the liquid and cook for five to six hours on low or three to four hours on high.

If you’re using a slow cooker, add the black-eyed peas with the liquid and cook for five to six hours on low or three to four hours on high. If you’re cooking on the stovetop, add the beans to boiling water and cook until they are tender.

Cooked beans will keep for about four days in the refrigerator. Use within one week after cooking.

If you don’t have time to soak the beans overnight, it’s still possible to cook them in a fraction of the time. You’ll just need to add more water and cook them at a higher heat.

To cook black-eyed peas:

• Soak 1 cup dried black-eyed peas in water overnight (for at least 8 hours). Drain and rinse before using.
• Place 4 cups of fresh water into a large pot with 2 teaspoons salt added; bring to boil over high heat then reduce heat slightly until boiling gently but steadily–this should take about 20 minutes depending on your stovetop setup! Add drained soaked beans and simmer uncovered for 30 minutes until tender but not mushy; drain off any excess liquid before serving hot or refrigerating for later use.*

Don’t forget to soak your beans overnight!

You should always soak your beans overnight. Overnight soaking will help them cook faster, and it will also reduce the cooking time. This is because soaking removes some of the starch that would otherwise slow down their digestion.

When you’re ready to cook them, drain off any excess water from your soaked black-eyed peas and add them to a pot with fresh water (you’ll need about 3 cups per pound). Bring this mixture to a boil over high heat before reducing it down until there are only 2 cups left in your pot–the residual heat from this process should be enough for most stoves since we’re using such small amounts here!

Conclusion

We hope you enjoyed learning about black-eyed peas and how to cook them! If you have any other questions, please feel free to leave them in the comments below.