Black-eyed peas are a type of legume that is often used in soups, stews, and salads. While black-eyed peas are typically associated with southern cuisine, they can be enjoyed by anyone who loves good food. If you are looking for how to cook black eyed peas on stove top, you’re in the right place
1. Frequently Asked Questions
Do Black-Eyed Peas Need to be Soaked Before Cooking on Stove?
Yes, you need to soak black-eyed peas if using stovetop and crock pot method. Soaking helps to soften the peas, reduce cooking time, and make them more digestible. It also helps to remove any dirt or debris that may be present. However, if you use Instant pot method, you don’t need to soak them
How To Soak Black-Eyes Peas Properly?
There are two common methods for soaking black-eyed peas:
Overnight soaking: Place the black-eyed peas in a large bowl or pot and cover them with water. Allow them to soak overnight or for at least 6 to 8 hours. Drain and rinse the peas before cooking.
Quick soaking: If you don’t have time for overnight soaking, you can use the quick soaking method. Place the black-eyed peas in a pot and cover them with water. Bring the water to a boil and let it boil for 2 minutes. Then, remove the pot from heat, cover it, and let the peas soak for 1 hour. Drain and rinse the peas before cooking.
1.3. Do Black-Eyed Peas Need a lot of Water When Cooking on Stove?
No, black-eyed peas don’t need a lot of water when cooking on the stovetop. Generally, you’ll want to use enough water to cover the peas by about 1-2 inches. This ensures they cook evenly without drying out or becoming too watery. Ratio: About 3 cups of water for every 1 cup of dried black-eyed peas.
2. How To Cook Black Eyed Peas on Stove Top
Ingredients
- 2 cups dried black-eyed peas (soaked overnight and drained)
- 4-5 thick slices bacon, chopped
- 5 ounces smoked sausage or turkey, diced (about 1 cup)
- 1 large onion, diced
- 1 stalk celery, diced
- 2-3 teaspoons garlic, minced
- 1 jalapeño, minced (optional, or substitute with ¼ teaspoon cayenne)
- 2 teaspoons fresh thyme, minced
- 1 bay leaf
- 1-2 teaspoons Creole seasoning
- 6 cups chicken broth
- 2 cups collard greens, chopped (or substitute with kale)
- Salt and pepper, to taste
Instructions
Step 1: Cook the Bacon and Smoked Sausage
In a large pot or Dutch oven, heat over medium heat. Add the chopped bacon and cook until crispy.
Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Add the smoked sausage or turkey to the pot and cook for 3-5 minutes until browned. Remove and set aside with the bacon.
Step 2: Sauté the Vegetables
In the same pot with the bacon fat, add the diced onion and celery. Cook for 3-4 minutes until softened.
Add the garlic and jalapeño (if using) and sauté for another 1-2 minutes until fragrant.
Step 3: Add Seasonings and Peas
Stir in the fresh thyme, bay leaf, and Creole seasoning. Mix well to coat the vegetables.
Next, add the soaked black-eyed peas to the pot and stir to combine.
Step 4: Add Liquid and Simmer
Pour in the chicken broth, ensuring the peas are covered by about 2 inches of liquid. Then return the bacon and smoked sausage to the pot, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover partially and simmer for 45-60 minutes, stirring occasionally.
Step 5: Add Collard Greens
After the peas have cooked for about 30 minutes and are starting to soften, stir in the chopped collard greens.
Continue cooking for another 15-20 minutes until the peas are tender and the greens are wilted.
Step 6: Adjust Seasoning & Serve
Taste the dish and adjust seasoning with salt, pepper, or more Creole seasoning as needed.
Remove the bay leaf before serving. Serve hot with cornbread, rice, or as a hearty side dish to your favorite Southern meal.
Now, you knew how to cook black-eyed peas on stove perfectly, I hope that after reading this article, you can easy enjoy the southern style black-eyed peas soup at home.
