TheseSeasoned Black-Eyed Peasare great on their own or as an addition to any dish that calls for legumes.
Add 8 cups water to a large pot, cover and bring to a boil over high heat.
Return to a boil, then reduce heat to maintain a simmer.
Cover and cook, stirring occasionally, until the peas are tender, 45 minutes to 1 hour.
Add 1 tablespoon salt.
Discard the bay leaves.
To make ahead
Soak the black-eyed peas in the refrigerator overnight before using them.
They should be soaked for at least 10 hours.
However, soaking them for too long can negatively affect their flavor and texture.
As a general guideline, aim to soak them for 6 to 12 hours.
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Secure the lid and bring it to high pressure over high heat.
Reduce heat to the lowest setting that maintains high pressure and cook until tender.
The suggested timing for black-eyed peas is 8 minutes soaked or 25 minutes unsoaked.
Stir in the salt.
Add salt and cook for 15 minutes more.
Store leftover Seasoned Black-Eyed Peas in an airtight container in the refrigerator for up to 3 days.
Plus, you might freeze them in a freezer-safe container for up to 3 months.
A slice of cornbread would complement this meal perfectly, likeThe Parton Family’s Skillet Cornbreador ourReal Cornbread.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
