Organic Black Eyed Peas (beans actually)
A bean easily identifiable by its "black eye", known for being high in fiber, protein & antioxidants.
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Black Eyed Peas are related to the Mung Bean, are about 3/8" long, medium sized, cream colored, and have a sweet, mild pea-like flavor with firm texture. They absorb the flavors of a dish very well and go superbly with a variety of vegetables. Organic.
Sift through dry beans and remove any shriveled beans or pebbles. You should soak dried beans before cooking: the night before, add 1 part dried beans to 3 parts water to a large bowl and soak for at least 8 hours before draining and rinsing; OR, day of, add dried beans to a pot, cover with several inches of water, and boil for 5 minutes before removing from heat and allowing the beans to soak for at least an hour before draining and rinsing. To cook beans on the stove top, add soaked, drained, and rinsed beans to a large pot and cover with several inches of fresh water. Bring to a boil, then reduce heat and let simmer until cooked to preferred tenderness (about 45 minutes to 1 hour). For firmer beans that hold their shape when fully cooked, leave the lid off during cooking. For creamier beans, leave the lid on but ajar while cooking. Skim off any scum or foam that floats to the top during cooking. Cooked beans keep in the fridge for 1 week and the freezer for 6 months.
INSTAPOT METHOD: Rinse and drain beans, you do not need to soak them. Use a ratio of 8 cups water to 1lb beans, and add a pinch of salt. Cook on high pressure for 20-25 minutes then natural release for 20 minutes.