Black Eyed Peas, Dried
Store dry black-eyed peas in a cool, dry place off the floor. High temperatures cause hardening of the black-eyed peas; high humidity may cause mold.
Uses and Tips
Cooked black-eyed peas may be used cold in salads, in soups, casseroles, or stews, in chili, or as a vegetable side dish. They are also excellent mixed with rice.
• Sort peas to remove foreign matter, such as small stones, and rinse in cold water.
• Soaking the beans not only makes the beans cook faster, but by discarding the soaking water gas-forming properties of the beans are lessened
Directions for Soaking Black-eyed Peas
• Overnight method: Add dry beans to cold water. Cover. Let stand in refrigerator overnight. Drain and discard soaking water. Replace water and cook immediately after soaking period. Longer periods of soaking are not recommended.
• Quick soak method: Pour dry beans into boiling water and boil for 2 minutes. Remove from heat and allow to stand for 1 hour. Discard soaking water and proceed with cooking.
• Black-eyed peas are low in fat, contain no cholesterol, and are low in sodium. They are high in potassium, iron, and fiber.
• ½ cup of cooked black-eyed peas counts as 1 ounce of lean meat from the Meat, Poultry, Fish, Dry Beans, Eggs, And Nuts Group of the Food Guide Pyramid.
Serving size 1 cup (172g) cooked black-eyed peas without salt
Amount Per Serving & % Daily Value*
Fat Cal 8
Total Fat .9g 1%
Saturated Fat .2g 1%
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 35g 11%
Dietary Fiber 11g 44%
Vitamin A 0%
Vitamin C 1%
*Percent Daily Values are based on a 2,000 calorie diet.
Food & Nutrition Service, USDA