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Soak the peas overnight, then drain the water and rinse. Drain and rinse the peas. 1 pound dried black-eyed peas. Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. 2 Tablespoons olive oil, 6 ounces pork shoulder.

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Pour 5 cups of water over the black eye peas. Give the slow cooker one good mix. 5 cups Water. Set the slow cooker on high for 4 hours (or low for 8 hours). Once the black eye peas are done cooking, mix in the fresh parsley, discard bacon if you choose to, and serve immediately. ¼ cup Fresh Parsley.

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How to cook black eyed peas (basic method) Place 1 pound dried black eyed peas in a large pot with broth, water, and salt. To use in salads: Cook 40 to 50 minutes until just tender, then drain. To serve as a creamy side dish: Cook 55 to 60 minutes until very tender and starting to break down.

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Pick out and discard any discolored peas along with any small stones. Add all the ingredients to a large pot. Over medium heat, bring to a simmer (do not let get to a hard boil). Turn the heat to low or medium-low to maintain a slow simmer. Partially cover and cook until the peas are tender, about 2 hours.

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Step 2: Soak the Peas. Place the peas in a large pot and cover with about 4 inches of water. Soak the peas overnight. Alternatively, "quick-soak" the peas by boiling them for 2 minutes.

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Place peas in a large pot and cover with about 2 inches of cool water. Set aside to soak. Let soak about 6 hours or preferably overnight. See package for other options. Next morning, pour peas into a colander and drain. Rinse under cool running water till clean. In a large pot, place about 8 to 10 cups of water.

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Instructions. Add black eyed peas and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 8-10 minutes* (8 minutes for more firm, 10 for more tender // it will take about 8 minutes for the Instant Pot to pressurize before cooking begins). Once the timer goes off, allow to naturally release for.

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Freezer: Black-eyed peas freeze well in airtight containers or zip-top bags for up to 6 months. Reheating: You can reheat black-eyed peas on the stovetop or microwave until heated through. How to use black-eyed peas. Black-eyed peas are incredibly versatile and can be incorporated into virtually any dish! Try adding them to some of these recipes:

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Cook the beans: Add beans to an electric pressure cooker (such as the Instant Pot) and add 8 cups of water per pound of beans. Add any seasonings and/or aromatics. Close the lid and set the the pressure valve to the sealing position. Cook on high pressure for 20 to 25 minutes.

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2. Soak Them. You'll need at least six hours to rehydrate the black-eyed peas. Place them in a large bowl and add three cups of water for every one cup of peas. Cover, place in the refrigerator, and let the beans soak for six hours or overnight. 3. Simmer Them. Cook your beans low and slow, ideally in a slow cooker.

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Black-Eyed Peas, 10 Lb Bag. Visit the Angelina's Gourmet Store. 4.4 25 ratings. $5895 ($0.37 / Fl Oz) Brand. Angelina's Gourmet. Specialty. Vegan. Item Form.

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Rinse and pick over black eyed peas then place into a pot or large bowl and cover with 3 inches (head space) of cold water. Let soak for 4 hours. Drain well. In a 6 quart Dutch oven or similar heavy bottomed pot cook bacon over medium-high heat until crisp. Remove from pot to a paper towel lined platter, then chop.

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Instructions. . Sort and rinse the peas, discarding any discolored peas. . Add the peas, water, bullion cubes, salt, onion, garlic, and ham hock to the crock of a 4 to 6-quart slow cooker. Cook on low for about 8 hours (or on high for 5 to 6) or until tender to your liking.

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Heat a tablespoon of oil in an Instant Pot set to Sauté mode until the oil is shimmering. Sauté a diced onion, minced garlic clove, and ½ teaspoon of salt until the onion softens. Add a pound of dry black eyed peas, sorted and rinsed, to the pot, with 1 teaspoon of salt, a smoked ham hock, and 6 cups of water. Lock the lid on the pot.

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Cover and let soak at least 6 hours or up to 12. Step 2 Drain beans and rinse under cold water. Transfer to a large pot. Add stock and bring to a boil. Reduce heat to medium-low, cover, and simmer.

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In a large pot over medium heat, add eight cups of fresh water along with one pound (or two cups) of soaked black-eyed peas. Bring the mixture to a rolling boil before reducing the heat and letting it simmer uncovered for about 45 minutes to an hour until tender but still firm. 2.