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overhead photo of black eyed peas in a beige bowl on a white background

How to Cook Black Eyed Peas

Have you ever made Black Eyed Peas before? I’m going to walk you through how to make black eyed peas on the stovetop, in the Instant Pot, and in the slow cooker. These tips and tricks will leave you with perfectly cooked beans every time.
Course Beans
Cuisine American
Keyword Black Eyed Peas
Prep Time 1 minute
Cook Time 10 minutes
Pressuring / Venting 20 minutes
Total Time 31 minutes
Servings 1 batch
Calories 561kcal



  • 1 cup black eyed peas rinsed well and checked for stones
  • 3 cups water


  • Rinse your black eyed peas well and check over for any stones.


  • Place 1 cup black eyed peas and 3 cups water in a large pot.
  • Bring to a boil, then reduce heat and simmer until the beans are tender. This will take about 45 minutes.


  • Place 1 cup black eyed peas and 4 cups of water into the insert of an Instant Pot.
  • Seal the lid and ensure that it is set to "sealing".
  • Set to high pressure for 10 minutes.
  • Once the Instant Pot has reached pressure it will beep and start naturally releasing the pressure. Allow to natural release for 10 minutes, and then flip the valve to "venting" and release the remaining pressure.


  • Place 1 cup of beans and 4 cups of water in the slow cooker.
  • Set to HIGH for 3 hours, or LOW for 6 hours. Check beans towards the end of the cooking time.


  • You can scale the quantity of beans up or down, but it should always be one part beans to four parts of water for cooking.
  • Drain any remaining water when the beans are cooked.
  • Cooked black eyed peas can be stored for up to 5 days in the fridge, or 3 months in the freezer.


Calories: 561kcal | Carbohydrates: 100g | Protein: 39g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 62mg | Potassium: 1857mg | Fiber: 18g | Sugar: 12g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 205mg | Iron: 14mg