dry black eyed beans recipe

Written ByJenny Smyth Posted on
dry black eyed beans recipe
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The Best dry black eyed beans recipe

I’ve been cooking with dry black eyed beans for years, and I still can’t get enough of their unique flavor and texture. My family loves them just as much as I do, and we always make sure to have a big batch on hand for weeknight meals.

But what I love most about this recipe is how easy it is to make. Simply soak the beans overnight, then sauté them in some oil with some onions and garlic, and finally season with salt and pepper.

It’s a simple yet satisfying meal that’s perfect for any occasion. The health benefits of this recipe are numerous – black eyed beans are packed with protein, fiber, and vitamins, making them a great addition to any meal.

And let’s not forget about the taste – the combination of the slightly crunchy texture of the beans with the rich flavor of the onions and garlic is absolutely delicious. Whether you’re serving it as a side dish or using it as the main event, this recipe is sure to please even the pickiest eaters.

Plus, it’s incredibly versatile – you can serve it over rice, with some crusty bread, or even as a topping for tacos or salads. And if you’re worried about the cost, don’t be – dry black eyed beans are one of the most affordable ingredients you can buy at your local grocery store.

So why not give this recipe a try? Your taste buds (and your wallet) will thank you!

Southern Style Black Eyed Beans

Southern Style Black Eyed Beans

4.7 from 559 votes

A hearty and flavorful dish made from dry black eyed beans, simmered with aromatics and spices until tender. This classic Southern recipe is perfect for a comforting meal, often served with rice or cornbread.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Beans

1 pound dry black eyed beans, rinsed and picked over
6 cups water or vegetable broth
1 large onion, diced
3 cloves garlic, minced
1 smoked ham hock or 2 tablespoons olive oil (for vegetarian version)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)

For Serving

Cooked white rice
Chopped fresh parsley or green onions

👨‍🍳Directions

1Place the rinsed black eyed beans in a large pot and cover with water by 2 inches.
2Bring to a boil over high heat, then remove from heat, cover, and let soak for 1 hour.
3Drain the beans and set aside.
4In the same pot, heat the olive oil over medium heat if using, or place the ham hock in the pot.
5Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
6Add the minced garlic and cook for 1 minute until fragrant.
7Add the drained beans, 6 cups of water or broth, salt, black pepper, and cayenne if using.
8Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 to 1.
5 hours, or until the beans are tender and creamy.
9Stir occasionally and add more water if needed to keep beans submerged.
10If using a ham hock, remove it from the pot and let cool slightly.
11Shred any meat from the bone and return the meat to the pot, discarding the bone and fat.
12Taste and adjust seasoning with additional salt and pepper as needed.
13Serve the black eyed beans over cooked white rice, garnished with chopped parsley or green onions.
14The beans should be thick and creamy, with a rich savory flavor.

🔧Equipment

Large pot or Dutch oven
Cutting board
Knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 15mg🧂Sodium: 700mg🌾Total Carbs: 45g🥦Dietary Fiber: 12g🍬Sugars: 5g🥩Protein: 18g

📝Notes

For a vegetarian version, omit the ham hock and use olive oil. You can also add a bay leaf or a pinch of smoked paprika for extra depth. Soaking the beans reduces cooking time and helps them cook evenly.

Watch Video Of How Southern Style Black Eyed Beans Works

One of my favorite things about this recipe is how versatile it is – whether you’re serving it as a side dish or using it as the main event, it’s always a crowd-pleaser.

And because it’s so easy to make ahead of time and store in the fridge or freezer, it’s perfect for busy weeknights when you need something quick but satisfying.

Plus, with its high protein content and low cost per serving, it’s a great option for families on a budget.

❓ Frequently Asked Questions About Southern Style Black Eyed Beans

Q: What is the best way to soak dry black eyed beans?

A: To soak dry black eyed beans, simply place them in a large bowl or pot and cover them with water. Make sure that the water level is at least 6-8 inches above the top of the beans, then let them sit for at least 8 hours or overnight. This will allow them to rehydrate and become soft enough to cook with ease.

Q: How do I cook dry black eyed beans?

A: Once your beans have soaked overnight, drain and rinse them well before cooking. Place them in a large pot or pressure cooker with enough water to cover them by about an inch. Bring the water to a boil, then reduce the heat to low and simmer for 30-40 minutes until they’re tender but still firm. You can also add some aromatics like onions and garlic to the pot for added flavor.

Q: Can I use canned black eyed beans instead?

A: While canned black eyed beans are convenient, they’re often high in sodium and preservatives which can detract from their natural flavor and texture. If you want to use canned beans, look for low-sodium options or rinse them well before using to remove excess salt.

Q: Are dry black eyed beans safe for people with gluten intolerance?

A: Yes! Dry black eyed beans are naturally gluten-free making them an excellent option for those with gluten intolerance or sensitivity.

Q: Can I freeze cooked black eyed beans?

A: Yes! Cooked black eyed beans can be frozen for up to 6 months in an airtight container or freezer bag.

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