Dried Black-Eyed Peas

Store dried black-eyed peas in airtight containers in a cool, dry, dark place. They can last for years, but their cooking time may increase over time.

Rinse dried black-eyed peas thoroughly before cooking.

Soaking is optional but recommended for faster cooking and easier digestion. Soak overnight or use a quick-soak method (boil for 2 minutes, then let sit for 1 hour).

Cook until tender but not mushy. They are delicious in stews, soups, salads, and as a side dish.

Onions, garlic, celery, bell peppers (mirepoix/trinity)

Smoked meats (ham hocks, bacon)

Herbs like thyme, rosemary, bay leaves

Spices like cumin, paprika, cayenne pepper

Vinegar or lemon juice for brightness

Not cooking them long enough, resulting in a hard texture.

Adding salt too early in the cooking process, which can toughen the skins of legumes.