So you know I previously covered how to cook black-eyed beans (black-eyed peas) from scratch on the cooker? Well today it is about how to cook black-eyed beans in the oven. Apart from the fact that they taste the right sort of creamy, they pack a lot of goodness in one tiny punch. They are a low in fat, inexpensive and filling and a good way to add protein and fibre to a meal. Are you sold yet? I simply cook a huge batch, store them in the fridge and throw them into stews, soups, salads, burgers, pasta and everything.
Cooking them in the oven is so easy. Basically, you throw the black-eyed beans into the oven with some water and a few spices and about 80 mins later you have the creamiest, softest but still whole beans you have ever had. And yes you can easily get canned ones (which I also have in my store cupboard). But this way you get to add the flavours that you want and cook them to the softness that you prefer for your particular recipe. Top the steaming hot baked black-eyed beans with spicy fried chorizo, spring onions and crusty white bread and you got one rocking lunch or supper right there. So here is a simple guide on how to cook black-eyed beans in the oven and let me know what spices you add to your baked beans. Other black-eyed bean recipes you may like. How to cook black-eyed beans on the cooker. Hopin’ John (lucky New Year’s dish) Stewed black-eyed beans and chorizo. Black-eyed beans and sweet potato stew. Baked Savoury Bean Cakes.
