Slow Cooker Black Eyed Peas Recipe (2024)

FAQs

Do you have to soak black-eyed peas before cooking them? ›

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. So if time is ever your enemy, this simple method will make your day!

Foods take different times to cook depending upon the setting used. Certainly, foods will cook faster on high than on low. However, for all-day cooking or for less-tender cuts, you may want to use the low setting.

1 pound (16 ounces) of dried black eyed peas = 2.8 pounds (45 ounces) cooked beans, or a little over 5 1/2 cups of cooked beans.

Don't worry about soaking lentils, split peas, or black-eyed peas (or cowpeas). Lentils and peas are softer than dried beans. They'll cook within 5 to 20 minutes without any soaking time.

How long do I need to cook black-eyed peas that haven't been soaked? Cooking time for black-eyed peas that haven't been soaked will be longer compared to soaked ones. On average, it may take around 1 to 1.5 hours of simmering to achieve a tender and cooked consistency.

A slow cooker and a Crockpot are the same thing, essentially. A slow cooker is an appliance of which there are lots of brands. Crockpot is one brand of slow cooker. Crockpot popularized slow cookers when they launched their version in the 1970s.

Most slow cooker meals take 8-12 hours on low or 4-6 hours on high, but there are also recipes for slow-cooked meat that take up to 24 hours. If you want to avoid overcooking your dish, follow the given guidelines as closely as possible.

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.

Black eyed peas are a rich source of complex carbs, which take longer to digest than simple carbs, provide energy and fiber, and help with weight loss. Black eyed peas are also an excellent source of: Calcium. Iron.

Which is better frozen or dried black-eyed peas? ›

Fresh or Frozen Black Eyed Peas Work Best

I've made many batches of black eyed peas from dried, but I never feel that they turn out the best. I prefer fresh or frozen. The texture just turns out better for me. Dried peas require soaking, which is an unnecessary “to do” unless you just like using dried.

Black-eyed peas are a great source of soluble fiber, which is a key nutrient when it comes to digestive health. In fact, studies show that increasing your intake of soluble fiber can help promote regularity and increase stool frequency in those with constipation ( 8 ).

Black-Eyed Peas offer a slightly smoky flavor and high protein and fiber content, making them nutritious and delicious. Meat – Bacon and smoked sausage add flavor and more meaty goodness. Ham hock or leftover smoked turkey are also excellent additions.

What's the difference between Hoppin' John and black-eyed peas? Hoppin' John has black-eyed peas in it, but it also has other ingredients. In this recipe, the black-eyed peas are stewed with onion, garlic, celery, and a ham hock, similar to how some Southern-style black-eyed peas would be cooked.

Soaking is strongly recommended for all beans and peas, except lentils and black-eyed peas, for even cooking and to remove water-soluble, gas-producing starches. Soaking can be done using the traditional or the quick-soak method. TRADITIONAL METHOD: Clean and rinse beans; cover with three times as much water as beans.

Dried black eyed peas must be hydrated before canning. To rehydrate, soak dry peas for 12 to 18 hours then drain, or for a quicker method, cover with water in a stockpot and boil for 2 minutes, remove from heat, soak one hour, and drain.

It is possible to soak beans for too long before cooking. Beans should soak for 8 to 10 hours overnight. If they are soaked for longer than 12 hours, they can lose their familiar flavor and become overly mushy. For the best result, refrain from soaking them for too long.