Mary Hoover, who ran a soul food restaurant in Greenwood for 30 years, says that she can tell the black-eyed peas for a cool salad recipe are fully cooked when "their eyes pop out." To serve them as a warm side dish at dinner, as in the recipe here, she boils them longer, "until the cooking water turns gray." Make-Ahead Picnic Salads

Mary Hoover
August 2011

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Recipe Summary test

active:
10 mins
total:
1 hr 30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cover the black-eyed peas with room-temperature water and let soak for 20 minutes.

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  • In a large saucepan, combine 2 quarts of water with the vegetable oil, salt and sugar and bring to a vigorous boil. Drain the black-eyed peas and add them to the saucepan. Simmer over moderate heat until the peas are tender but not mushy, 45 minutes to 1 1/2 hours, depending on the freshness of the beans (older beans need to cook longer). Add boiling water to the saucepan as it evaporates to keep the black-eyed peas covered. Drain the black-eyed peas in a colander, transfer them to a medium bowl and serve.

Make Ahead

The black-eyed peas can be refrigerated in their cooking liquid for up to 4 days. Reheat gently over moderately low heat before draining and serving.

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