How to Cook Canned Black-Eyed Peas on Stove

Black-eyed peas, also referred to as cowpeas, are a type of legume, which is a vegetable class that also includes beans and lentils. Black-eyed peas provide a low-fat source of protein and make a nice meat substitute. Black-eyed peas are a good source of iron, potassium, folate, magnesium and fiber. Purchasing canned black-eyed peas will help reduce cooking time over the dried version of the legume, but usually have much more added sodium than the frozen version. Because canned black-eyed peas are precooked, options for eating include using them straight from the can in casseroles or salads, or heating them up to eat as a side dish.

Step 1

Decide how many cans of black-eyed peas you will need to serve. One 15-ounce can contains approximately four servings.

Step 2

Inspect the can for any dents or bulges and watch for fluid to squirt from the can when opening it. These indicate a possible bacterium in the can called Clostridium botulinum. The bacteria can cause a serious infection called botulism. Throw away any cans with dents or bulges, or that squirt liquid when opened. Also, toss out the can of black-eyed peas if the food has a bad odor.

Step 3

Open the can of black-eyed peas and dump them in a colander. Rinse the beans with water. This will help remove excessive amounts of sodium used in the canning process.

Step 4

Pour the peas into a medium pot and fill with enough water to cover the peas.

Step 5

Place over medium heat and stir occasionally while the black-eyed peas heat up. Add any additional seasonings you wish as they cook. Some possible samples include bacon, chopped onion, salt and pepper.

Step 6

Simmer for approximately 15 minutes, until heated through. Serve hot.

Step 7

Refrigerate any leftover black-eyed peas in a covered glass or plastic container and eat within four days.

Things You'll Need

  • Canned black-eyed peas

  • Colander

  • Saucepan

REFERENCES & RESOURCES
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