How long do you cook black-eyed peas for?....?!
Answers: Sound like yankee answers to me. And that's fine if that's what you want. Southern style black eyed peas are cooked slowly with fatback or (more healthy) a couple slices of lean bacon, pepper, and salt. (I've never heard of peas not cooking with salt and I've been eating or fixing them all my life.) Cooking time depends on how much peas you have and whether or not they started out dried (take longer) or frozen, assuming you don 't have fresh this time of year. Put in a nice size pot (don't crowd in a tiny pan but don't let them swim in a giant pot either) and add just enough water to cover them. Check them after 40 minutes. You don't want mush and you don't want stones. Plan on an hour/hour and half for about a pound of peas. And add more salt or pepper according to what you want. If time is crucial, you can cook them several days beforehand and heat them up. Some say they taste better that way because the flavors blend. Hope you enjoy them. PS -- There are good frozen peas, just see where they come from. Peas grown in the south taste different from California or Michigan.
Boil it for 1 hour. Test it if it's soft....x
if they are fresh cook until soft. meaning take a few out of the pot and push on it gently if it crumbles or smooshes they're done if it still feels like a peeble let them cook on the back of stove very low for abount another hour tect again. Also don't add salt until the very end of cooking if you do they will never get soft.
You might get more of a response over in Recipes and cooking...
However Black-eyed peas also produce gas just like any good bean should do.
Bring your black-eyed peas to a boil
Cover and turn off for 1 hr.
Bring to a boil again and cook for 2 hours- do not simmer these- keep them boiling.
Depending on the bean you will have to taste for tenderness.
Going to have Collards with them?
Have you tried a Sweet Potato "diced" & cooked in your collards/greens?
PEAS ON EARTH
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