Pureed Black-eyed peas are smooth and creamy thanks to peeling the beans. If you do not have the patience for peeling the beans, use a food mill or omit the step all-together. The resulting mash is rich and flavorful, but it looks a lot like mashed potatoes so you might give unsuspecting guests a heads-up.
| Servings | Prep Time |
| 4 people | 1 hour |
| Cook Time | Passive Time |
| 15 minutes | 8 hours |
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Pureed Black-eyed peas are smooth and creamy thanks to peeling the beans. If you do not have the patience for peeling the beans, use a food mill or omit the step all-together. The resulting mash is rich and flavorful, but it looks a lot like mashed potatoes so you might give unsuspecting guests a heads-up.
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Ingredients
- 2 cups dried black eyed peas
- salt
- pepper
- 8 Tbsp butter
Servings: people
Units:
Instructions
- Soak beans overnight in cool water. Drain the beans and slip the skins off. For detailed explanation see Technique Thursday: Peeling Beans.
- Cover beans with about an inch of water and simmer for about 15 minutes, then season with salt and pepper to taste. Continue simmering until tender.
- Drain liquid off and puree. I used an immersion blender. You could use a ricer, food processor, blender, or a large mortar and pestle.
- Throw in a stick of butter and beat it in with a wooden spoon. The mixture will look like thick mashed potatoes.
- Serve immediately.