Don't miss another issue…      Subscribe

Black-eyed peas

What are black-eyed peas? About the ingredient black-eyed peas. Including 80 recipes with black-eyed peas, nutrition data, photos, and where to find it.


Black-eyed and yellow-eyed beans are called “peas” in the Southern US.

They are oval with either a black or yellow spot.

Blackeye peas are extensively used in soups, especially in the South where they are grown. Black-eyed peas are favored for Hopping John, a Southern living specialty.

Black-eyed peas - close-up

Dried Bean Purchasing Guide

Dried beans should be clean, uniform in size and quality. Today dried beans are usually sold pre-packaged and a reliable brand will guarentee clean, uniformly sized beans.

1 pound, raw = approximately 2 1/3 cups

1 pound, cooked = approximately 6 cups


After opening the package place the unused beans in a clean, tightly covered container and store on the pantry shelf.

Kitchen shelf: 1 year

Refrigerator shelf, cooked, covered: 3 to 4 days

Refrigerator freezer, cooked beans and cooked bean dishes, prepare for freezing: 1 month

Deep Freezer, cooked beans and cooked bean dishes, prepared for freezing: 4 to 6 months

Basic Preparation

Packaged beans are usually sorted and washed before packaging, so need only be rinsed.

Bean bought in bulk should be sorted carefully, discarding broken and defective beans, and washed until the water runs clear.

It's a good idea to soak the beans to replace some of the water lost during the drying process.

In general, if directions are not given on the package, use the amount of water called for in the recipe; save the nutritious soaking water to use in cooking the beans.

There are two ways of soaking dried beans:

  1. Quick method: Measure the soaking water into a large, heavy pot. Add the washed beans and bring to the boil. Cover the pot and cook for 2 minutes; remove from heat and let stand for one hour, then cook according to recipe directions.

  2. Overnight method: Measure the soaking water into a large pot; add washed beans; cover pot, and let stand for 6 to 8 hours. To prevent souring and hard skins the two minute boil above is recommended even when the beans are soaked overnight.

Add one teaspoon of salt per cup of soaked beans. If ham, bacon or salt pork is to be added use a smaller amount of salt.

Always try to cook in the soaking water. Cover the pot and bring to the boil. Reduce the heat and simmer according to the recipe.

Stir carefully but not too often to avoid breaking apart the beans. When done they should hold their shape as well as be tender. Cooking time can range from 20 minutes to 1 ½ hours depending on the type of bean and how long they have been stored.

Buy Online

Currently unavailable.


Nutrition Facts

Serving Size 1 cup (145g)
Amount per Serving
Calories 130Calories from Fat 4
 % Daily Value *
Total Fat 0.5g 1%
Saturated Fat 0.1g 1%
Trans Fat ~
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 27.4g 9%
Dietary Fiber 7g 29%
Sugars 4.4
Protein 4.3g
Vitamin A 24% Vitamin C 6%
Calcium 18% Iron 9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

Where found

Black-eyed peas are usually found in the rice & beans section or aisle of the grocery store or supermarket.

Food group

Black-eyed peas are a member of the Vegetables and Vegetable Products USDA nutritional food group.

How much do black-eyed peas weigh?

measure grams
1 cup 145

In Chinese:黑眼豆豆
British (UK) term: Black-eyed peas
en français:haricots à oeil noir
en español:guisantes de ojo negro

Recipes using black-eyed peas

There are 79 recipes that contain this ingredient.

5 Bean Soup
Southern Living Braised Collards with Bacon and Black-Eyed Peas
Spicy Bean and Corn Salsa - Superbowl
Texas Caviar - Superbowl
Traditional Hopping John

All 79 recipes


Usda nutrition data about 8 years ago

Created: Last updated:

List of all ingredients