Grocery
Dried Blackeye Peas
What it is
Dried blackeye peas are a type of legume, also known as cowpeas. They are small, oval-shaped beans with a distinctive black spot on one end, which gives them their name. These peas are a staple in many cuisines around the world, particularly in the Southern United States, Africa, and parts of Asia. They are known for their mild, slightly earthy flavor and creamy texture when cooked.
How people cook with it
Dried blackeye peas are versatile and can be used in a wide variety of dishes, from hearty stews to light salads.
- Soups and stews
- Salads and side dishes
- Dips and spreads
- Main course fillings
Before cooking, dried blackeye peas should be rinsed thoroughly under cold water. Soaking is often recommended to reduce cooking time and improve digestibility, though some varieties can be cooked without soaking. After soaking or rinsing, they are typically simmered in water or broth until tender. They can be mashed, pureed, or left whole, depending on the desired outcome. Their mild flavor makes them a good base for absorbing other tastes from herbs, spices, and accompanying ingredients.
How it differs from similar foods
Compared to other dried beans, blackeye peas tend to cook more quickly, even without extended soaking. Their texture is generally softer and creamier than, for example, kidney beans or chickpeas, and their flavor is less pronounced, making them adaptable to many culinary applications.
Who it is for
Home cooks and professional chefs seeking a versatile legume for diverse recipes.
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 long time, though their cooking time may increase with age. Avoid exposure to moisture and direct sunlight to preserve their freshness.