How do you prepare blackeyed peas fresh out the bag?
Is it true you’re supposed to soak it 1st? How long? & then when I cook it, how long should it cook & when do I start putting the meat in? This is my 1st time preparing this myself. I want fresh blackeyed peas, instead of canned. I’ve made fresh beans before-like white beans, black beans, & red beans, but they never turn out right, & no matter how long I cook them, even if it’s 3 hrs., they’re still hard. What am I doing wrong? Is there any other advice you’d like to add?
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8 comments a "How do you prepare blackeyed peas fresh out the bag?"
Soak them overnight. Put them in a bowl big enough to allow them to expand, because they will.
Once they have soaked you drain them and place themin a pan big enough to hold them and the extra water or chicken stock to cook them in. NOTE: I use chicken stock to prepare mine. It adds so much flavor.
Cover the beans in the pan with chicken stock or water and if you can a ham hock, if not a couple of pieces of raw bacon will do. Salt and pepper to taste and add a packet or two of GOYA Seasoning. You find it on the Ethnic Isle in the grocery store. The one with the pig on it. It is a ham flavor.
Cook them on medium heat for about and hour or two. Watch them because after soaking all night the cooking process is less than if you didn’t. You don’t want them to be mushy.
Get a can or two of stewed tomatoes and add some seasoned rice vinegar to them and some sugar. They are great on top of the black-eyed peas!
Soak them overnight
Then drain off water, add fresh water, cut up 1 med onion, place 1 ham hock into beans, salt and pepper and cook untill tender. About 1-2 hours
been there done that- sounds a good.answer – Love Jo xx
~BLACK EYED PEAS
1 lb. pkg. dried black eyed peas, soaked overnight in water to cover
4 c. water
2 tsp. salt
1/4 tsp. pepper
1 lg. onion, chopped
2 stalks celery, chopped
1/2 lb. salt pork, 2 ham hocks or 1/2 lb. lean ham, cut in pieces
Soak beans in water overnight. Drain and place in crock pot. Add water and remaining ingredients. Cover and cook on high 1 to 2 hours then turn to low 8 to 9 hours. Serve over fluffy hot rice and pass the cornbread.
NOTE: 3 packages frozen black eyed peas may be substituted for dry peas. Use only 2 cups water.
Are you adding your beans/peas at the beginning when you put the liquid on to boil? That will cause them to stay hard. Cooking them too long will make them hard. Are you using dried or frozen peas. Frozen peas do not need to be soaked.
Okay, brown your seasoning meat & remove from pan. Add onions & cook till transluscent scraping up any of the brown bits from the meat. Add garlic if desired. When garlic blooms (only takes a few seconds) add cooked meat & drippings plus chicken broth or water & bring to boil. Add your peas & bring to second boil. Reduce heat to simmer & cover. Only takes about 30 minutes after that.
You need to check to make sure there are no stones in the bag of beans first. You must always do this so to ake sure not to break a molar!
Can’t believe it takes you 3 hours to cook beans my friend. You need to soak ‘em of use a pressure cooker. Some folk use a half teaspoon of bicarbonate of soda… but I don’t ever use it. Too much salt.
Soak them over night, chuck the water out before cooking a refresh. Throw in a washed, peeled carrot, a celery stalk with some of the leaf, two garlic pieces, half a bell pepper. Half way cooked put the meat in. Ladle out the pepper, onion and garlic and a spoon full of beans into your blender…. run the blender and rubber spatula all back into the pot…. cook until done. Stir often.
Soaking them is best.
1# beans
1 medium yellow onion chopped
1 medium bell pepper chopped
3 cloves garlic chopped
1 smoked ham hock
8-10 oz. cubed smoked ham or Tasso
2-bayleafs
pinch of Thyme
pinch of Garlic powder
Combine all ingredients except cubed ham in 3 quart non-reactive pot, add enough water to have beans covered about 1 inch, bring to a rolling boil, then lower temp. to a slow simmer, add cubed ham and cover, do not remover cover for 2 hours.After 2 hours remove lid, stir, and check beans for doneness, I usually smash some of the beans against the inside of the pot with a spoon to make them kind of creamy.If beans are not done make sure liquid is o.k., re-cover and simmer til done.
Note: If you’re at high altitude, the beans are going to take longer to cook.
I have never cooked them, but I believe, from all I have heard, that everyone is right and you have to soak them first to soften them. I always use the canned ones; only because I don’t really care for them, I just eat them because of that is what you do on New Years Day.
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