Grocery
Dried Blackeye Peas
What it is
These are small, oval-shaped legumes with a distinctive black spot on a creamy white body. They belong to the cowpea family and are a staple in many cuisines around the world. When dried, they have a long shelf life and require rehydration before cooking. Their texture is tender and slightly creamy when properly prepared, and they absorb flavors well.
How people cook with it
Dried blackeye peas are a versatile ingredient that can be used in a wide variety of dishes, from savory stews to hearty salads.
- Soups and stews
- Salads
- Side dishes
- Dips and spreads
Before cooking, dried blackeye peas should be rinsed thoroughly. Some cooks prefer to soak them overnight in plenty of water to speed up the cooking process, while others opt for a quick soak by boiling them for a few minutes and then letting them sit in the hot water for an hour. Once rehydrated, they can be simmered in water or broth until tender. They are often cooked with aromatic vegetables like onions and garlic, and can be seasoned with herbs and spices to enhance their natural flavor. They pair well with smoky or spicy ingredients.
How it differs from similar foods
Compared to other dried beans like kidney beans or chickpeas, blackeye peas tend to cook more quickly. Their flavor is milder and their texture is softer, making them a good choice when a less robust bean is desired. The distinctive black marking is also a visual difference.
Who it is for
Home cooks looking for an economical and adaptable legume for everyday meals.
How to keep the rest
Store dried blackeye peas in a cool, dry place in an airtight container. Properly stored, they can maintain their quality for a year or more. Avoid exposure to moisture and direct sunlight to prevent spoilage.