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. 

Stir occasionally.

Cook until beans are tender but not mushy. 

Drain. 

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.