Black-Eyed Pea Cassoulet Recipe on Food52 (2024)

FAQs

Why does cassoulet take so long? ›

Cassoulet does take time to make: there is overnight marinating and soaking, plus a long afternoon of roasting and simmering, and a few days on top of that if you make your own confit.

Smash more of the peas up against the inside of the pot again (this helps the broth thicken). Simmer for 10 minutes more. Check the consistency of the black-eyed peas: If they are not creamy enough for you, smash a few more peas. If the broth is too thick, thin out with a little more water.

For every 1 cup of dry peas, add 5 cups of water. Bring the peas and water to a boil and boil for 2 minutes. Remove the pot from the heat, cover it and let it stand for 2 hours.

Canned black-eyed peas can be seasoned to enhance their flavor. Common seasonings include garlic, onion, salt, pepper, and herbs such as thyme or parsley. You can sauté these seasonings in a little oil before adding the peas, or simply mix them in while the peas are cooking.

Storing Cassoulet

If refrigerated in an airtight container it should last up to 4 days, with its flavor peaking around the third day. To freeze, transfer the casserole to an air tight container and allow to fully cool before freezing to ensure it lasts up to 3 months.

A slice of country bread (and sometimes even cheese) makes it a complete meal, but if you want to be decadent, serve it with a glass of full-bodied red wine. The whole point of cassoulet is the beans, which are the dish's foundation.

Bottom Line. If beans make you uncomfortably gassy, sprinkle a little baking soda into their soaking water. It will reduce the volume of gas produced by the legumes, plus, they will cook quicker. If you're even shorter on time, you may want to try some of our favorite recipes to make with a can of black beans.

Canned black-eyed peas are best in recipes that don't require slow cooking or a long cook time, which can make them mushy. If you're using canned black-eyed peas, simply rinse them in a colander to remove any liquid from the can as well as excess salt. Then you're good to go!

Soaked black eyed peas take about 45 minutes to 1 1/2 hours to cook, depending on the age of the beans, how long they were soaked for and how soft you prefer them. If you're starting with frozen black eyed peas, microwave until thawed before adding them to your dish.

Drain them the next day and bring them to a boil in cold water, then reduce the heat so the water barely simmers: dried black-eyed peas can overcook, and a rolling boil could cause them to break apart. Taste the peas often to check their doneness: They should be creamy but retain their shape.

Are black-eyed peas good for you? ›

The bottom line. Black-eyed peas are highly nutritious and associated with many impressive health benefits. In particular, they may help support weight loss, improve heart health, and promote digestive health. They're also versatile, delicious, and easy to incorporate into a number of recipes as part of a healthy diet.

Soaking black-eyed peas make the cooking process shorter. The ideal time for soaking any kind of bean in cold water is overnight or 8-10 hours. To speed up the process, try my favourite quick hot-soak method. Pour boiling water over your beans and allow to soak for 15-20 minutes.

- The lean and savory taste of grilled chicken or turkey complements the earthy flavors of black-eyed peas. - Smoked sausages, such as andouille or kielbasa, add a smoky and robust flavor that enhances the dish. - Tender and flavorful braised pork, like pork chops or pulled pork, goes wonderfully with black-eyed peas.

There are three primary reasons why dried beans do not soften despite extensive cooking time: 1) they are old; 2) hard water; or 3) the presence of an acid. If you don't think your beans are old, then perhaps your water is the problem. Beans cooked in hard water will never soften properly.

Add basic seasonings to the peas. Salt and pepper work well, but oregano, garlic powder, chili powder or a variety of different popcorn seasons can help hide the taste of the peas as well. Use stock or broth instead of water for canned and frozen veggies. It even makes rice and fresh veggies taste better.

Stews and braises: Slow-cooking methods such as stewing or braising can take several hours to fully cook meat and vegetables until they are tender and flavorful.

On your meal prep day, focus first on foods that take the longest to cook: proteins like chicken and fish; whole grains like brown rice, quinoa, and farro; dried beans and legumes; and, roasted vegetables.

Dried beans typically have a moisture content of around 16%. However, as they age, moisture evaporates, giving pectin time to age and harden the skin. These beans can often take much longer to soften while soaking and cooking, up to twice the time!