I have some peeled black eyed peas that I got from an African store and I added 4 to 5 handfuls and let it soak overnight in 3 cups of water and in the fridge. I rinsed once more and I put them in the pot then added 1 quart or 1 liter of water and 1/4 cup of meat stock then turned it to low and boiled until the beans are soft. Ok I see the differnce the pressure cooker makes the beans soft in no time about 20 minutes tops would do. While the stovetop method however is nearly an hour. If you do pressure cooker method it is 20 minutes after the safety valve goes up and then releasing the pressure when you shut the stove off and let the pressure release on its own. When safety valve is lower then you can open the cooker.
If it is watery still turn the burner on high and keep an eye on it and stirr occationally. I added 1 tsp of red palm oil, 1 bullion cube, 3 dashes of maggi or knorr aroma, 1 pinch each of crayfish. red chili powder and paprika. I stirred to mix to combine the flavors.
I turned the burner off and got out my immersion blender and had the speed on low so it doesn’t splatter and pureed the beans. I also made some stew and added 1/4 cup of stew to the beans and let it cook for 20 more minutes and turned the stove off.
It is suggested to eat with amala ewdu and stew.
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