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Black-eyed peas can be boiled for 45-90 minutes without pre-soaking. They are traditionally cooked in Hoppin’ John and are related to peas. They are not included in the group of beans that require soaking before cooking. Boiling is the most common method of cooking them.
To cook black-eyed peas, boil them in water for 45 to 90 minutes. They don’t need to be pre-soaked, like many other dried beans, and it’s not recommended to cook them in a pressure cooker. Black-eyed peas are traditionally cooked on New Year’s Day in a dish called Hoppin’ John. They are also commonly included in salads and rice dishes. Boil them in a saucepan for cooking or, alternatively, they can be cooked in the oven.
Native to Africa, black eyed peas are related to the pea. They first reached America in the 17th century and are believed to have first appeared in Virginia. They get their name from the black oval shaped eye that appears on each pale yellow bean. As with other dried beans, they puff up when cooked, which some believe symbolize prosperity. This has led some people to believe that black eyed peas are a lucky food.
Most dried beans are cooked the same way, by boiling them in water for about an hour. Several types of beans, such as garbanzo beans, garbanzo beans, and cannellini beans require soaking before cooking. Black-eyed peas aren’t included in this group, which makes cooking a simpler process than that for many other beans. To correctly determine how much dried beans to include in a recipe or dish, the chef should remember that dried beans are about three times their size when cooked. One cup of dried beans will become three cups of beans when cooked.
Boiling is the most common method of cooking dry beans like black-eyed peas. Cooks are advised to use an aluminum, stainless steel or cast iron skillet to cook the beans. The beans can be placed in a pan filled with cold water and then put on the fire. When the water starts to boil, the chef should turn the heat down and let them simmer for about an hour. Foam often appears on the surface of the water when the beans are cooked and this should be removed before adding a lid.
Black-eyed peas sometimes cook after 45 minutes in the boiling water, so the chef is advised to check the texture of the beans at this point. Once cooked, a dried bean will mash easily between your fingers or under a fork. If there is resistance, the chef should allow them to cook for another 15 minutes and check again. Beans should never be seasoned with salt before boiling, as this can slow down the cooking process.
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