Slow-Simmered Black-Eyed Peas
This is a fundamental pot of beans that relies on patience rather than complexity. The goal is to reach that specific point where the beans lose their grainy texture and become buttery, while the liquid becomes velvety enough to coat the back of a spoon.
Consistency is about the simmer
Do not rush the cooking time, as a high boil will cause the beans to split and turn mushy before they are tender through the center.
- Heavy-bottomed Dutch oven
- Colander
- Wooden spoon
What goes in.
- 1 lbdried black-eyed peas
- 6 ozthick-cut bacon or salt pork, diced
- 1large yellow onion, finely diced
- 3cloves garlic, smashed
- 4 cupschicken stock or water
- 2bay leaves
- to tasteblack pepper
Building the pot liquor
The secret is keeping the beans submerged in liquid that has been infused with the rendered fat from the pork. This renders the starches in the bean water to create a natural, thick gravy.
The method.
Pick and soak
Spread the dry peas on a baking sheet to check for any small stones. Rinse well, place in a bowl covered by two inches of water, and let sit for at least four hours or overnight.
Render the fat
In the Dutch oven over medium heat, cook the bacon or salt pork until the edges are crisp and the fat has coated the bottom of the pot.
Aromatics
Add the onion to the bacon fat. Cook until the onion is soft and takes on a pale golden color, about 8 minutes. Add the garlic in the final minute.
Simmer
Drain the soaked peas and add them to the pot along with the stock and bay leaves. Bring to a gentle boil, then immediately reduce heat to low. Cover partially and simmer for 90 minutes to 2 hours.
Finish
Taste a bean; it should be firm but yield cleanly to a bite. If the liquid is too thin, remove the lid and simmer for another 15 minutes to reduce the broth.
Other turns to take.
Spiced Heat
Add a teaspoon of crushed red pepper flakes or a whole dried arbol chile to the pot during the simmer.
Vegetarian
Use smoked paprika and a splash of soy sauce in place of the pork to mimic the depth and saltiness.
When it doesn't go to plan.
Salt the beans only toward the end of the cooking process to keep the skins from toughening.
If the liquid level drops below the top of the beans, add just enough boiling water to cover them.
These are better the next day after the beans have had time to fully absorb the seasoned broth.
The ones that keep coming up.
Do I really need to soak them?
Soaking ensures they rehydrate uniformly. If you skip it, you will need to add 30 to 45 minutes to the cooking time and add more liquid.
How do I know when they are done?
When a bean smashed against the side of the pot shows no white, grainy center, they are ready.
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