How do you cook southern black eye peas?

Answer 1

Blackeye peas are as easy as shelling (taking the peas out of their pods), and cooking. Wash them. Put them in a pot that won't boil over. Add enough water to make them float, season with salt, a little garlic and maybe if you aren't too health conscious a little bacon grease. Boil about 30 minutes and enjoy. I think olive oil is a great substitute for the bacon grease. In my experience not many outside the south like blackeye peas. Once when I had been in Montana a few months, I said I sure could use some blackeye peas. My friend was amazed. "We only feed those to our cows", she said. What a waste! You can also buy dried peas. Just follow the package directions.

Answer 2

Black-eyed peas are not peas at all. They are actually beans from the cowpea plant and can be cooked fresh, canned or dried and then soaked and cooked like any other dried bean. Sort through dried beans for any stones or bits of stem or other debris and once you have cleaned them, rinse, cover with water and soak overnight. Rinse again, add fresh cold water, bring to a boil, reduce heat to a simmer, cover and cook for about one hour, testing after 45 minutes. Cooks in the south usually add some form of seasoning, such as bacon grease or a piece of salt pork and even pieces of various kinds of sausage like andouille or Polish kielbasi can be added, which is why they're called "Southern" black-eyed peas.