If you’re ready for a big helping of delicious Southern tradition, then you’re in luck.
Sort Them
Sometimes bags ofdried beans(yes, black-eyed peas are beans!)
Be sure to sort through your black-eyed peas and remove anything that doesn’t belong in there.
Credit:Jennifer Davick
Soak Them
You’ll need at least six hours to rehydrate the black-eyed peas.
Place them in a large bowl and add three cups of water for every one cup of peas.
Cover, place in the refrigerator, andlet the beans soakfor six hours or overnight.
Simmer Them
Cook your beans low and slow, ideallyin a slow cooker.
For true Southern-style black-eyed peas, add a smoked ham hock to your pot.
Jazz up your beans even more with the addition ofcollards and sweet potatoes.
Or make the classic Lowcountry dishHoppin' John.
Be sure to try ourChili-Roasted Black-Eyed Peasmade with canned beans.
Sneak a Bite
Be sure to test a black-eyed pea to ensure they are cooked thoroughly.
A properly cooked black-eyed pea should be tender but still have a bite, not mushy.
Then you’re good to go!
