Learn how to cook dried black-eyed peas on the stove and in the Instant Pot. Use them in dozens of delicious and healthy recipes, like Caribbean black-eyed pea stew, and slow cooker black-eyed peas stew.
Spotlight on black-eyed peas
Black-eyed peas are actually beans. They are beige colored and rather distinctive because each bean has a black “eye” or hilum, where the seed was once attached to the pod.
Like most beans, black-eyed peas, also called cowpeas, black-eyed beans and southern peas, are highly nutritious. They are loaded with antioxidants, fiber and protein and are a good source of complex carbohydrates, as well as calcium, magnesium, iron and vitamins A and K. Black-eyed peas also have a very distinctive, nutty, sweet taste, which makes them one of my favorite beans.
In the American south, black-eyed peas have long been associated with good luck, meant to represent coins for prosperity and wealth. As a result these legumes shoot up in popularity around New Year’s Day, when they are eaten alongside collard greens and cornbread (try my vegan collard greens and southern-style vegan cornbread).
You can enjoy black-eyed peas in southern favorites like Vegan Hoppin’ John and this Southern Instant Pot Southern Black-Eyed Peas Stew. Or use them to make global recipes, like Akara, a crunchy fritter from West Africa, or this low-carb, Indian-style Black-Eyed Peas and Cauliflower Curry.
Recipe FAQs
Why cook black-eyed peas from scratch?
While nothing beats the convenience of buying canned and frozen beans — and black-eyed peas are available as both — cooking your own beans is by far the better choice. When you cook the beans yourself you don’t add any preservatives or additives and you can control how much salt you add, if any. As a result the beans taste much, much better and they are better for you. Homecooked beans are also a more frugal choice–dollar for dollar you’ll get many more beans if you cook them yourself. Use these in your favorite black-eyed peas recipe, just as you would use canned beans.
How many cups of cooked beans will I get from one cup dried beans?
You will get approximately three cups of cooked beans from one cup dried beans.
Do you need to soak the black-eyed beans before cooking them?
If you use the stovetop method I recommend soaking the beans overnight or for at least eight hours, to reduce cooking time significantly. If you are using the Instant Pot there is no need to soak the beans.
How long does it take to cook black-eyed peas?
Both the stovetop method (with soaked peas) and the Instant Pot method (with unsoaked peas) take under 30 minutes. Factor in 6-8 hours of soaking time before cooking for the stovetop method and about 10-20 minutes of pressure build-up and release time for the Instant Pot black-eyed peas.
Should I season the black-eyed peas before cooking?
You can, although it’s not necessary. You can add salt and other seasonings to the black-eyed peas after cooking, or when you add them to recipes. If a recipe calls for seasoning the beans before cooking, you can do so.
Can I cook the black-eyed peas in a slow cooker?
You certainly can, but if you do make sure you soak the beans overnight or for 6-8 hours. Drain out the soaking water, add six cups of fresh water, cover and cook on the low setting for 6 hours or until tender, or on the high setting for 3-4 hours. Check occasionally to see if the water has dried out and add more hot water as needed.
Ingredients
- Dried black-eyed peas. Use peas that look firm and bright and not wrinkly. Pick over the dry beans to remove any pebbles or other impurities.
- Bay leaf. This optional, but it adds a nice aroma to the cooked beans.
Helpful tip
- Don’t drain out the cooking stock or broth after cooking the black-eyed peas. It’s full of flavor and nutrition. If you’re making a curry or stew use the broth instead of vegetable stock or water.
Storage instructions
- Refrigerate: Store cooked black-eyed peas in the fridge for up to three days.
- Freeze: Strain out the cooking liquid and place the beans in an airtight container or freezer-safe bag. Freeze up to six months.
- Use: You can add the beans directly from the freezer to hot soups and stews, or thaw them overnight in the refrigerator if you need them for recipes like these vegan black-eyed pea cakes.
More recipes with black-eyed peas
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How to Cook Black-Eyed Peas
Learn how to cook dried black-eyed peas on the stove and in the Instant Pot, and use them in your favorite black-eyed peas recipes instead of canned or frozen black-eyed peas.
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Course: How-to, Meal prep
Cuisine: Global cuisine
Diet: Gluten Free, Vegan, Vegetarian
Author: Vaishali · Holy Cow Vegan
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Instructions
Stovetop method
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Soak the beans overnight or for 6-8 hours by placing in a bowl and adding enough water to cover the beans by two inches. By the end of soaking the beans would have absorbed quite a bit of the water.
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Rinse the beans and place them in a saucepan with the bay leaf, if using, and 3 cups water or enough water to cover the beans by 2 inches.
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Bring to a boil over medium heat. As soon as the liquid starts to bubble, turn the heat to low and cover with a tight lid. Cook 20-25 minutes or until the beans are tender but not falling apart. Check occasionally during cooking and stir to make sure there’s enough liquid in the pot. Add more hot water if the beans dry up.
Instant Pot method
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Rinse the dried beans and place them in the Instant Pot liner with the bay leaf, if using, and 4 cups water.
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Set the Instant Pot to pressure cook for 25 minutes. Force-release 15 minutes after cooking has ended, or wait for the pressure to release naturally.
Recipe notes
Cooking beans in slow cooker
- To cook the beans in a crockpot, soak them first overnight or for 6-8 hours. Drain out the soaking water, add six cups of fresh water, cover and cook on the low setting of the crockpot for 6 hours or until tender, or on the high setting for 3-4 hours. Check occasionally to see if the water has dried out and add more hot water as needed.
Helpful tip
- Don’t drain out the cooking stock or broth after cooking the black-eyed peas. It’s full of flavor and nutrition. If you’re making a curry or stew use the broth instead of vegetable stock or water.
Storage instructions
- Refrigerate: Store cooked black-eyed peas in the fridge for up to three days.
- Freeze: Strain out the cooking liquid and place the beans in an airtight container or freezer-safe bag. Freeze up to six months.
- Use: You can add the beans directly from the freezer to hot soups and stews, or thaw them overnight in the refrigerator.
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