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Black Eyed Peas, cooked

Ingredients

112 grams dried black-eyed peas

Method

(from page 581 of Mark Bittman's How To Cook Everything Vegetarian)
LONG SOAK METHOD
Put the beans in a large pot with a tight-fitting lid and cover with cold water by several inches. Let them soak for 8 to 12 hours.
Drain the beans and return them to the pot. Check a bean for doneness. If it's tender but not yet done, add a large pinch of salt and several grinds of black pepper, and make sure the beans are covered with about an inch of water. If the beans are still raw, don't add salt yet, and cover with about 2 inches of water.
Bring to a boil, then reduce the heat so that the beans bubble gently. Partially cover and cook, stirring occasionally, checking the beans for doneness every 10 minutes or so, and adding a little more water if necessary. If you haven't added salt yet, add it when the beans are just turning tender. Stop cooking when the beans are done just the way you like them.
Taste and adjust the seasoning. Use immediately, or store.

Notes

Yields _____ grams cooked, drained black-eyed peas, which by volume is _____ cups.
Mark Bittman's book has excellent additional information on beans. Crack it open every once in a while!

Nutrition Data

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  "serving": "1 serving"
}

{
  "nutritionEntries": []
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  "ingredients": [
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  "method": "*   (from page 581 of Mark Bittman's How To Cook Everything Vegetarian)\n*   LONG SOAK METHOD\n*   Put the beans in a large pot with a tight-fitting lid and cover with cold water by several inches. Let them soak for 8 to 12 hours.\n*   Drain the beans and return them to the pot. Check a bean for doneness. If it's tender but not yet done, add a large pinch of salt and several grinds of black pepper, and make sure the beans are covered with about an inch of water. If the beans are still raw, don't add salt yet, and cover with about 2 inches of water.\n*   Bring to a boil, then reduce the heat so that the beans bubble gently. Partially cover and cook, stirring occasionally, checking the beans for doneness every 10 minutes or so, and adding a little more water if necessary. If you haven't added salt yet, add it when the beans are just turning tender. Stop cooking when the beans are done just the way you like them.\n*   Taste and adjust the seasoning. Use immediately, or store.\n",
  "notes": "*   Yields \\_\\_\\_\\_\\_ grams cooked, drained black-eyed peas, which by volume is \\_\\_\\_\\_\\_ cups.\n*   Mark Bittman's book has excellent additional information on beans. Crack it open every once in a while!\n",
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