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How to Cook Black-eyed Peas Without Soaking

The black-eyed pea, also known as the black-eyed bean or cowpea, is a medium-sized edible bean that gets its name from the black spot found on every bean. Originating in Northern Africa, the bean is a staple food in many countries and is a part of "soul food" cooking in America, although several dishes can be made from the bean, including soups, salads, fritters and casseroles. Because black-eyed peas cook fairly quickly, they don't require pre-soaking.

Rinse the beans in cold water to remove any stones and or debris that may have found their way into the beans during processing or packaging.

Food Allergy to Black Beans

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Place the beans in a pot and cover with water, using a ratio of 4 cups of water for every cup of beans. Cover the pot with a lid.

Bring the beans and water to a boil over high heat. Once the beans and water begin to boil, reduce the heat to medium or medium-low and allow the beans to simmer for one to 1 1/2 hours. When they are done, you should be able to penetrate the beans with a fork, or they should give way when you press them between your fingers.

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