I love love love black eyed peas, but have never cooked them “from scratch”. Please, in small words like you’re talking to a child, could someone explain how to make tasty New Year’s black eyed peas?
I have fresh black eyed peas, so I’m assuming I don’t have to mess with the soaking overnight part, right? I also have a chunk of salt pork - do I cook it first or put it in raw??? Any other ingredients or seasonings?
Also, I will be using my crock pot for the ham, so I’ll have to do this stove top. How long should it take? We’re eating in the early afternoon, and I’m not sure when to get them on the stove.
I should add that I’ve tried to cook other beans before, both stovetop and crock pot, and they always, every single time, come out awful. So whatever is supposed to be easy about cooking beans…I didn’t get those genes.
I’ve never cooked with fresh beans. I use dried ones. I think you should be able to cook them without soaking first. I will assume that fresh beans are like dried beans that have been soaked overnight. This is how I make them:
Put the beans in a crock pot. Add one large, or two smaller ham hocks. Cover with water. Use high heat for about six hours, or as long as eight hours. Remove the ham hock(s). Remove the skin, fat, bones, and cartilage from the ham hocks. Shred the meat a bit and return to the pot. Cook longer, if necessary.
But you’re using salt pork. Personally, I prefer the stronger taste of a smoked ham hock or smoked shank. You don’t cook the salt pork first. It will cook with the beans and release its fat into the pot. That’s what you’re making, really. Fat-infused beans.
If you’re doing it on the stove, then just keep it to a simmer. You’ll probably have to simmer them far longer than you think, several hours (although I’ve never used fresh peas, so I’m not sure how long it will take). Don’t make it a rapid boil, or you’ll end up with mushy peas as their outer coat is broken by the agitation of the water.
Common spices added to black eyed peas are bay leaf, cumin, chili pepper and black pepper. Onions, garlic and bell peppers are customary, too, and can be added uncooked and diced at the start. They’ll cook as the peas cook. If you’re making Hoppin’ John, you can add a can of diced chilis and/or tomatoes with the other veg (no, it won’t make the beans tough, that’s a myth, although one with lots of neat science that theoretically supports it - in the real world, it doesn’t make a difference), and serve the dish with rice mixed in. Most recipes suggest you cook the rice separately and combine with the peas at the end.
Salt should be used, as well, although I generally hold off on the salt until the end. Not because, as another culinary myth has it, it’ll make the beans tough (it won’t), but because I’m never sure how salty my smoked meat chunk will make the dish. It’s easier to add more salt later than to take it away if it’s too salty!
Need more info, please. What do you mean by “awful?” Burnt-tasting? Tasteless entirely? Mushy? Crunchy in the center? Something else I haven’t thought of?
And were those dried beans before (i.e. a bag from the grocery store aisle with the rice)?
I buy frozen black eyed peas and purple hull peas. They are raw and blanched just enough so they freeze ok.
I find that they cook pretty quick. Less than an hour. Any longer and you get mush. As others said, a piece of ham hock, salt, pepper and simmer. Avoid boiling.
Some people put fresh bell pepper. Don’t invite me over if you do. I can’t stand bell pepper.
Ha - all of the above, pretty much. Yes, I usually use dried beans from the grocery store. I can never seem to catch that line between crunchy in the center and totally mushy. Also, they are pretty tasteless. I’ve tried seasoning at the beginning, and seasoning at the end. It’s hard to explain, but it’s like the seasoning stays in the water and never makes it INTO the bean. Other people’s yummy beans seem to have the seasoning and flavors soaked in, but mine never seem to taste like that.
I just fail at making beans, apparently.
Thanks to all for the advice! I will go get an onion…I have a ham so I’ll cut off a chunk before the ham goes in the crock pot.
