Black-eyed beans

Black-eyed peas

The black-eyed pea, also called black-eyed bean or blackeye, is a subspecies of the cowpea, which also includes catjang and the yardlong bean and is grown for its medium-sized edible bean. The bean mutates easily, giving rise to a number of varieties. The common commercial one is called the California Blackeye; it is pale-coloured with a prominent black spot. The currently accepted botanical name is Vigna unguiculata subsp. unguiculata, although previously it was classified in the genus Phaseolus. Vigna unguiculata subsp. dekindtiana is the wild relative and Vigna unguiculata subsp. sesquipedalis is the related asparagus bean. Other beans of somewhat similar appearance, such as the "Frijol ojo de cabra" ("Goat's eye bean") of Northern Mexico are sometimes incorrectly called "black eyed peas" and vice versa.

Culinary uses

Black-eyed peas are traditionally eaten on New Year's Day in the American South and in some other parts of the U.S. In some areas, they are served as a starchy side dish, cooked with or without side meat, bacon, ham bones, fatback or another pork product and/or diced onion, and often served with a hot chili sauce or a pepper-flavoured vinegar. In other areas, they are served in a traditional dish called "Hoppin' John" (or "Skippin' Jenny" if served as leftovers), made of black-eyed peas cooked with rice, sometimes pork (such as hog jowls, ham hock, side meat or fatback), and seasonings.

The traditional meal also features collard or mustard greens or cabbage. This is supposed to bring good luck and financial enrichment. The peas stand for good luck, the greens symbolize paper money. Cornbread also often accompanies this meal.

How to cook black-eyed peas in a pressure cooker

Use this basic guide if you do not have a specific recipe

Pick through the beans and discard any discoloured beans or loose skins
Soak in cold water for a minimum of the time shown, soaking overnight is usually the best way to achieve this
Change soaking water a few times if possible
Never cook the beans in the water they were soaked in
Rinse the beans well at the end of the soaking period
Ensure the pressure cooker is at least a quarter full
Never fill the pressure cooker more than half full
Always cover the beans with at least 5 cm (2") water
Add 2 tablespoons of vegetable oil to the water - this reduces foaming
Allow the pressure cooker to get to the required pressure and then begin timing
Use the specified pressure release method - this is the natural method in the case of dried beans or pulses
A bean is usually perfectly cooked when it can be easily squashed between your forefinger and thumb
If the beans are not sufficiently cooked, return to pressure, cook for another 3 minutes and allow the pressure to reduce using the natural method.
Re-check that the beans are cooked to your liking.

BEAN VARIETY	COLD WATER SOAK TIME minimum period	PRESSURE COOKING TIME	COOKING PRESSURE High = 15 psi Medium = 10 psi Low = 5 psi	PRESSURE RELEASE METHOD
Black eyed peas	None	10 minutes	High	Natural

Black-eyed beans

Culinary uses

How to cook black-eyed peas in a pressure cooker

See also