Makes about 5 cups of cooked beans ready to be included in a recipe:
450 gr/1 lb. dried black-eyed peas
10 cups cold water
1 T salt (for final cooking)
Put the beans into a large pot with the water.
Bring to a boil, and allow to boil for 2 minutes.
Remove from heat, cover and rest for 1 hour.
Drain and rinse.
Return drained and rinsed beans to pot.
Add 10 cups of fresh water and 1 T salt.
Bring to a boil and simmer gently for 30-40 minutes to desired tenderness.
Cook until beans are tender but not mushy.
Note: beans may vary in their cooking times, due to freshness or variety.
Store cooked beans covered and refrigerated for up to a week, or freeze in a freezer bag, with most of the air removed.