10 Best Substitutes For Black Eyed Peas: All You Need to Know

substitutes for black eyed peas: top 10
18 min reading time

Are you a fan of black-eyed peas but can’t find them in your local grocery store or farmer’s market? Or maybe, like so many of us, you’re looking for new ways to make classic recipes? Then look no further – today we’ll be talking about the best substitutes for black-eyed peas. We’ll explore what other types of beans are closest to them in terms of flavor and texture, as well as which ingredients can be used to create successful dishes.

So get ready because, by the time we’re done with this post, we guarantee that you won’t miss those pesky black-eyed peas one bit!

What Are Black-Eyed Peas?

Black-eyed peas, also known as cowpeas, are a type of legume that is popular in the Southern United States. They are small beans with a creamy texture and a distinctive flavor. Black-eyed peas have been around for thousands of years and were first cultivated in North Africa.

These tasty legumes became especially popular during the Civil War era when they were used to feed Confederate troops. This is because black-eyed peas can remain edible for up to 15 days if stored properly and so they could withstand long campaigns on the battlefield without spoiling.

When cooked, black-eyed peas become soft yet firm and take on an earthy flavor similar to nuts or mushrooms. They are naturally gluten-free which makes them ideal for those who follow certain diets like veganism or gluten sensitivity but still want something nutritious to eat! In addition to being a great food source black-eyed peas can also be used in science experiments due to their unusual germination process of needing light in addition to moisture; it can be easily grown indoors making it perfect for classrooms where you don’t get enough sunlight!

Black Eyed Peas Nutrition Information

Nutritionally speaking, black-eyed peas are an excellent source of dietary fiber, protein, vitamins A and C, and B complex vitamins such as thiamin and folate. They also contain significant amounts of iron which are essential for the formation of red blood cells; zinc which helps to boost immunity; manganese which is necessary for brain function; phosphorus & magnesium both important for bone health; selenium which protects against oxidative damage caused by toxic molecules known as free radicals.

In 1 cup (about 170 grams) 0f cooked black-eyed peas there are:

• Calories - 212 
• Protein -13g 
• Total Fat - 1g  
• Carbohydrates - 39g  
• Dietary Fiber - 8g  

How to Choose the Best Substitute for Black Eyed Peas?

Choosing the best substitute for black-eyed peas can be a tricky decision as it will depend on why you are substituting, and what flavor profile you’re looking for.

If you need to use a substitute because of allergies or dietary reasons, lentils are a great option – an equal part swap should work well. They have similar nutrition content to black-eyed peas and similar cooking time too.

If color is important, mung beans make an excellent alternative due to their similar green-brown hues when cooked. They won’t have the same texture as black-eyed peas but their mild flavor allows them to absorb flavors from other ingredients easily in recipes such as salads or soups.

For anyone looking for something more strongly flavored that matches the smokiness of traditional black-eyed peas then chickpeas would be suitable fillers providing proteins and fiber with lots of minerals in one handful!

Finally, split yellow peas provide another good choice depending on your needs; they are not quite as richly colored but can be found almost anywhere at most grocery stores giving easy access if there’s no time for shopping around or online purchasing options just don’t suit your schedule either – meaning these yummy little nuggets could become your go-to ingredient swap!

Best Substitutes For Black Eyed Peas: 10 Alternatives to Try!

Black-eyed peas are a staple ingredient in many Southern dishes, but if you’re looking to mix things up in the kitchen, there are plenty of substitutes that can help add variety to your meals. Whether you’re looking to switch up the texture or add a different flavor profile, there are plenty of options to choose from. Some great substitutes for black-eyed peas include chickpeas, lentils, kidney beans, navy beans, and purple hull peas.

So why not give some of these substitutes for black-eyed peas a try? Your taste buds will thank you!

1. Purple Hull Peas

purple hull peas kept on a plate
Source: www.gritsandpinecones.com

Purple hull peas are an excellent substitute for black-eyed peas and can be a great way to add flavor, texture, nutrition, and variety to your dishes. As similar legumes in the same family, they share many similarities in terms of flavor and nutritional content.

In terms of flavor, purple hull peas offer a slightly sweeter taste than their black-eyed cousins without sacrificing any traditional Southern flavor. They also offer a nutty taste when cooked over low heat with aromatics such as onions or garlic which adds more depth to the dish.

When it comes to nutrition purple hulls have several advantages over black-eyed peas. Purple Hulls are high in essential vitamins like Vitamin C, folate, and B6 as well as dietary fiber which can help you stay full longer after meals. In addition, consuming these types of legumes is linked to improved heart health and better digestive function.

Cooking times differ slightly between purple hulls and their relatives; whereas it takes about 40 minutes to cook a cup of dry black-eyed peas – only 30 minutes for this variety – so be sure not to overcook if substituting them into your recipe!

2. Crowder Peas

Crowder Peas have a similar flavor and texture to black-eyed peas, but provide more nutrients, so they can be one of the great substitutes for black-eyed peas. Crowder peas are rich in protein, fiber, and minerals like calcium, iron, and magnesium. Crowder peas offer 6 grams each of dietary fiber & protein vs 4 grams of fiber & 5 proteins per same-sized serving for Black Eyed Peas offering more versatility beyond just nutritional powerhouses like chickpeas or lentils!

The main difference between these two types is their carbohydrate content; Crowder Pea’s carbohydrates make up around 16% while Black Eyed Pea’s carbohydrates account for 19%, making them higher glycemic index (GI) than other bean varieties which might not suit all needs depending on individual preferences or medical conditions related GI levels intake considerations! In addition to their nutritional benefits, they also contain fewer calories than other legumes such as kidney beans or chickpeas.

When substituting in recipes calling for black-eyed peas, simply use an equal amount in your recipe and adjust cooking times accordingly as other variables differ from recipe to recipe (such as how much water you’re adding). Whether you’re making soups or stews, preparing salads or side dishes – Crowder Peas can be used interchangeably without compromising taste or texture! Enjoy!

3. White Acre Peas

White Acre peas make an excellent substitute for black-eyed peas. This is because they are not only nearly indistinguishable in taste but also have a few benefits over black-eyed peas.

White Acre peas are sweeter than black-eyed peas and more tender, providing a subtle sweetness and softer texture when cooked. They also tend to hold their shape better than black-eyed peas during cooking, meaning that you’re less likely to end up with a mushy mess on your plate! Nutritionally speaking, both white acre and black-eyed plants are similarly healthy options: high in dietary fiber as well as essential vitamins (A & C) and minerals (iron & calcium). Additionally, both legumes are low in fat and saturated fats while being rich sources of plant proteins.

However, one potential advantage of using white acre over regular black-eyed peas lies in its higher levels of polyphenols – natural compounds found in plants that may provide health benefits including antioxidant protection from disease-causing free radicals found within our bodies. When cooking with these little morsels make sure not to overcook; since they’re smaller than a regular black-eyed pea it won’t take long before they become too soft and mushy if overcooked. And unlike its larger cousin these don’t need soaking prior to cooking; just rinse well under cold running water before use!

4. Pinto Beans

Pinto beans used as one of the substitutes for black eyed peas

Pinto beans can indeed be used as a substitute for black-eyed peas in many recipes. They have many similarities in flavor and texture, making them excellent substitutes to create tasty dishes. Pinto beans contain more fiber and protein than black-eyed peas, so they are a great choice for a healthier meal.

The main difference between pinto beans and black-eyed peas is the size of their seed coats. The coating on pinto beans is larger than that of black-eyed peas, so they may also cook faster due to the increased surface area being exposed to heat during cooking. Additionally, pinto beans are somewhat creamier and denser than black-eyed peas which can affect how dishes hold together after cooking; if using them as part of a stew or soup dish this should be taken into account when measuring out liquid ingredients before cooking

While soaked black-eyed peas may only take about 30 minutes to cook through properly, soaked pintos might take twice as long depending on your recipe requirements. So keep this thing in mind when substituting pinto beans for black-eyed peas.

5. Fresh Lima Beans

fresh lima beans placed on a white background

Lima beans are full of protein, dietary fiber, minerals, vitamins, and antioxidants which make them a nutritional powerhouse. They are high in polyphenols and low in fat so they can be an excellent addition to any meal.

Lima beans are also strikingly similar to black-eyed peas in flavor and texture when cooked properly. While black-eyed peas tend to have a bit more of an earthy note to their flavor profile, lima beans provide a creamy sweetness instead. This makes them perfect as an accompaniment for other dishes like rice or stewed vegetables where the subtle but distinct presence of the lima bean stands out without overpowering other flavors present in the dish.

When using fresh lima beans as a substitute for black-eyed peas, you should consider adding additional spices and herbs to enhance the dish’s flavor profile. For example, bay leaves, oregano, cumin, or chili powder will all add some extra depth to your dish when combined with the sweeter taste of fresh lima beans.

6. Fresh Romano Beans

Romano beans used as one of the substitutes for black eyed peas

Fresh Romano Beans as a substitute for black-eyed beans are much easier to prepare – you can cook them from dry or use canned versions in just minutes instead of hours. Furthermore, they hold their shape better than other types when cooked and won’t become mushy as quickly either.

Fresh Romano beans offer the same impressive benefits as black-eyed peas. They’re an especially good source of fiber and protein – one cup contains 15 grams of fiber and 10 grams of protein – which makes them perfect for vegetarians or vegans who need extra plant-based sources of these nutrients in their diet.

it is important to note that Romano beans take much longer to cook than canned or dry black-eyed peas. It is also important to note that you should not overcook them since they will become soft and mushy if cooked too long. For this reason, it may be best to start with adding the fresher legumes at the end of the cooking process with shorter cooked ingredients being added earlier in order to ensure an even cooking time for all components of the dish.

7. Kentucky Wonder Beans

Kentucky Wonder beans are an excellent substitute for black-eyed peas. Although the two have similar flavor profiles, they are different varieties of beans and have slightly different tastes and textures. As a result, switching from black-eyed peas to Kentucky Wonder beans can be a great way to add variety and texture to your meals.

Both types of beans are an excellent source of dietary fiber. They also contain high amounts of protein, vitamins A & C, potassium, calcium, zinc, and iron. However, Kentucky Wonders boast significantly higher levels of antioxidants than black-eyed peas as well as up to 20% more magnesium per serving!

Cooking with Kentucky Wonders is easy too – just like any other type of dried beans. Simply soak them overnight in cold water then cook in warm water on low heat for 45 minutes until tender but not mushy (a pressure cooker works best). From there you can use them just like any other type of bean.

8. White Navy Beans

raw organic white navy beans in a wooden bowl

White navy beans, also known as Great Northern beans, are a flavorful and nutrient-rich substitute for black-eyed peas. The two legumes share many characteristics such as their creamy texture and mild earthy flavor that makes them ideal for dishes featuring strong spices or bold flavors.

White navy beans contain a variety of essential nutrients including B vitamins, fiber, protein, and minerals like iron, zinc, and magnesium. They also provide antioxidants that can help protect the body against damage from free radicals. A cooked cup of white navy beans contains around 194 calories, 7g protein, 38g carbohydrates (including 7g of dietary fiber), 1g fat, and 13mg sodium. This makes them an excellent source of complex carbohydrates while still being low in fat content – great for anyone looking to lose weight or maintain a healthy diet!

In terms of taste comparison between black-eyed peas and white navy beans; white navy beans will be slightly sweeter than black-eyed peas due to their higher sugar content but they have similar earthy flavors overall with subtle nutty notes present in both varieties. White navy beans tend to retain their shape better than black-eyed peas when cooked making them an ideal choice for dishes where texture is important such as salads and veggie burgers.

9. Cannellini Beans

Cannellini Beans used as one of the substitutes for black eyed beans

Cannellini beans, also known as white kidney beans, have a mild taste with a soft texture that is very similar to black-eyed peas. Furthermore, they contain high amounts of dietary fiber which can be beneficial for digestion as well as being an excellent source of potassium and iron.

In terms of nutrition, cannellini beans provide more protein than black-eyed peas — about 16g per 100g compared to only 8g per 100g for the latter. In addition, these creamy white beans contain fewer carbohydrates at just 24% compared to the 33% found in black-eyed peas. Thus switching out one bean for the other can be beneficial if you’re trying to reduce your carbohydrate intake without sacrificing the flavor or nutritional content in your dish!

Beyond their nutritional value, cannellini beans are incredibly versatile – they can be used in soups and stews or mashed into dips such as hummus or spreadable cheese like dipole classic from Tuscany; they even work well as an ingredient in veggie burgers or chili! So try substituting cannellini beans instead of black-eyed peas next time you’re making something that calls for it — I’m sure you won’t regret it!

10. Green Beans

green beans used as an alternative to black eyed peas

Black-eyed peas, also known as cowpeas, are popular in Southern cuisine and are often used to make dishes such as Hoppin’ John or Creole rice and peas. When substituting green beans for black-eyed peas, there are a few things to consider.

In terms of texture, while both black eyed peas and green beans have a similar soft texture when cooked, the black eyed peas become much softer than the green beans due to their higher fat content. This makes them ideal for dishes that require longer cooking times like soups or bean-based stews.

When substituting green beans for black-eyed peas, it is important to consider the flavor profile of a recipe. Green beans are slightly milder than black-eyed peas. If your recipe calls for additional spices or seasonings to enhance the taste of your dish then you will want to still use those even when using green beans as a replacement option.

Tips on Cooking With Black-Eyed Peas?

Black-eyed peas are an incredibly versatile and deliciously flavorful type of legume that can be used in a wide variety of recipes. Whether you’re looking for a nutty side dish, a hearty main course, or a unique vegan entrée, black-eyed peas offer something for everyone! Here are some tips to get the most out of your black-eyed pea cooking experience:

  • Preparing Black Eyed Peas: Soaking is best! Before using your dried black-eyed peas in any recipe, it is important to soak them overnight. This helps soften the outer shell and makes them easier to cook.
  • Cooking Times & Temperatures: Depending on how you plan on serving your black-eyed peas, different methods should be employed: For boiled/steamed beans – bring about 4 cups of either plain water or vegetable broth per cup of soaked beans to boil then lower heat and simmer covered 25 minutes uncovered 10 minutes longer; For baked applications – preheat oven 350 degrees F and bake 40 -50 minutes; For pressure cooker – cook high pressure 20 minutes natural release 10 minutes then remove lid when safe.
  • Flavoring Up Your Beans: Use a mixture of vegetables such as diced onion, garlic, bell peppers, or celery when sautéing or simmering in the liquid base like chicken stock. Additionally, you could add tomato sauce, herbs/seasonings like oregano chili powder cumin coriander, etc.

Black-Eyed Peas vs Green Peas

When comparing black-eyed peas and green peas, there are many factors to consider.

First off, in terms of nutrition, both types of peas are almost identical. Both contain significant amounts of fiber, protein, carbohydrates, vitamins B1 and K1, phosphorus, and iron. The main difference between the two is that black-eyed peas provide slightly more calories than green peas – with 100 g of black-eyed peas providing around 100 kcal compared with 81 for a similar weight serving of green peas.

The texture/cooking properties vary as well – Black Eyed Peas can be cooked up into stews or soups quite easily whereas Green Peas can take on multiple forms as they’re great in salads or served stir-fried alongside other vegetables like mushrooms or peppers. When it comes to versatility within cooking methods you really cannot go wrong either way however if you are looking for an easier prep time then the winner would likely be the Black Eyed pea as it only takes about 10 minutes tops!

Frequently Asked Questions (FAQs)

How to black-eyed peas should be stored?

To store freshly cooked black-eyed peas, allow them to cool completely before transferring to an airtight container and refrigerating them for up to four days. For dried black-eyed peas, store them in a cool, dry place, such as a pantry or cupboard, for up to a year. Proper storage not only ensures your black-eyed peas stay fresh but also makes them readily available for future meals and recipes.

Can you freeze black-eyed peas?

Yes! Freezing black-eyed peas is a handy way to extend their shelf life and keep them on hand for when you need a quick and easy side dish or a protein-rich addition to soups or stews. Plus, frozen black-eyed peas can cook up just as tender and flavorful as fresh, making them a versatile option for meal prep.

What do people call black-eyed peas in India?

In India, black-eyed peas are most commonly referred to as ‘labia’ or ‘chawli’.

Are lentils a good alternative for black-eyed peas?

Lentils and black-eyed peas are both nutritional powerhouses in their own right, packed with a range of vitamins and minerals that are essential for good health. Whether lentils can replace black-eyed peas in a particular recipe will depend on the nuances of that recipe and your personal preferences as a cook. However, there is no doubt that lentils provide an excellent source of protein and fiber, making them a great option for anyone looking to incorporate more plant-based foods into their diet.

What can you substitute for black-eyed peas in Cowboy Caviar?

Red kidney beans, chickpeas, navy beans, or pinto beans will work just as well. You can also add some fresh corn, diced mango, or diced avocado to give the dip a unique twist. However, it’s important to note that when substituting ingredients, it’s best to consider the texture and flavor of the dish to ensure that it still tastes great.

Bottom Line:

Black-eyed peas are not only a delicious and nutritious meal option, but they can also be a great way to add nutrition and texture to any dish. Whether you choose to substitute them for other legumes or find an alternative to replace their signature flavor in a dish, these small beauties offer an abundance of options. With all the combinations possible with black-eyed peas, you can make sure your meal is always creative and flavorful. Now that you know the basics of what black-eyed peas are, selecting the right substitutes for black-eyed peas and learning the proper cooking technique should be something that’s easy and stress-free!

With just a bit of experimentation in seasoning and how to cook with them, you can look forward to creating some tasty recipes made from the wonderful black-eyed pea.

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12 Comments

  • canada online pharmacies

    excellent submit, very informative. I’m wondering why the other experts of this sector don’t understand this. You should proceed your writing. I’m sure, you’ve a great readers’ base already!

  • Sophia Tyler

    Pinto beans as a substitute? Who knew! 🤔

  • Chloe Smith

    As a vegan, I rely heavily on legumes for protein and nutrients. This article is a treasure trove of information for me. It’s fascinating to learn about the variety of substitutes available for black-eyed peas, from purple hull peas to borlotti beans. I appreciate how the article takes into account both the flavor and texture of these substitutes, making it easier for me to choose the right one for my recipes. Can’t wait to try some of these out!

  • Lydia Savage

    I’ve used chickpeas before, works like a charm! 👌

  • Alisha Barnett

    None of these can truly replace the unique taste and texture of black-eyed peas. It’s better to stick to the real deal if you ask me. 🙅‍♀️

  • Katherine Richardson

    Borlotti beans, really? 🧐

  • Charlotte Heath

    After reading this, I feel like a bean expert. Who knew there was so much to learn about legumes? 🍲😂

  • Paige Johnson

    This article is incredibly helpful for those times when you’re halfway through a recipe and realize you’re out of black-eyed peas. I’m particularly intrigued by the idea of using Romano beans as a substitute. They seem to have a similar texture and flavor profile, which makes them a promising alternative. However, I’d be interested to know more about how these substitutes affect the nutritional content of the dish. A follow-up piece on this topic would be appreciated.

  • Erin Thornton

    What about lentils? They could work too, right? 🤷‍♂️

  • Hollie Fleming

    Nice read, but I still prefer my black-eyed peas. 😋

  • Lydia Carey

    Go chickpeas! 🙌

  • Aimee Donnelly

    These substitutes might do in a pinch, but they can’t capture the unique flavor of black-eyed peas. Maybe we should just stick to the original ingredient? 🤨

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