Traditionally used in Southern cuisine, black-eyed peas are a versatile ingredient perfect for soups, stews, salads, and rice dishes. Because they are commonly used in the United States, black-eyed peas can be found in grocery stores in the beans and rice section. When you are out of black-eyed peas (or can’t find any) are there any other ingredients that you can substitute for them? Yes, there are!
Is there a good substitute for black-eyed peas? Alternatives to black-eyed peas such as pinkeye purple hull peas have the same consistency and distinctive appearance as black-eyed peas. Crowder peas, white acre peas, pinto beans, fresh lima beans, and Romano beans are other options with slightly different appearances. Find out what the best black-eyed pea substitutes are!
What Are Black-Eyed Peas?
Many parts of the world enjoy black-eyed peas, also known as southern peas, which belong to the legume family.
As their name suggests, they have a cream color with a distinct black spot that resembles an eye.
Originating in North Africa, they are now grown around the world and are used for soups, stews, salads, and other dishes.
Black-eyed peas are delicious on their own or as a side dish due to their dense, creamy consistency and earthy flavor.
Traditionally used to make Hoppin’ John, a rice dish with black-eyed peas and collard greens, they are believed to bring good luck if consumed on New Year’s Day.
There are three types of black-eyed peas: fresh, dried, and canned.
Despite their difficulty in finding, fresh beans cook faster, taste sweeter, and remain soft when cooked better than dried beans.
In order to get a tender and creamy texture similar to fresh black-eyed peas, soak dried beans ahead of time, salt liberally, and make sure the water isn’t vigorously boiling.
In addition to being full of nutrients, black-eyed peas are also high in fiber and protein. Besides containing calcium, iron, vitamin A, magnesium, zinc, copper, manganese, and folate, they are an excellent source of energy.
Best Black-Eyed Peas Substitutes
The black-eyed pea is relatively easy to find in stores, but if you can’t find them or have run out in your kitchen pantry, there are several great substitutes.
Black-eyed peas can be substituted with some of these great alternatives!
The first step. Peas with purple hulls
Black-eyed peas and purple hull peas are closely related legumes. In most black-eyed peas recipes, they can be substituted because of their similar taste and texture.
Unlike black-eyed peas, purple hull peas’ eye is slightly pink, while black-eyed peas’ eye is black. Though not as noticeable, their taste is said to be slightly earthier.
Cooked like black-eyed peas, purple hull peas are a great addition to soups, stews, and rice dishes.
Their taste is great with ham, collard greens, and cornbread, and they can be eaten alone or as a side dish.
If you’re worried about the visual element and the flavor and texture of the dish, such as when making Hoppin’ John, purple hull peas are a great option. Purple hull peas are less expensive than black-eyed peas.
2. Crowder Peas
You can also use crowder peas in dishes like Hoppin’ John and Brunswick stew as a substitute for black-eyed peas. When they’re fresh, they’re light brown or green in color with a white center – they add a nice touch of color to your dishes.
Black-eyed peas and crowder peas differ mainly in size, with crowder peas being slightly smaller than black-eyed peas. Their flavor is subtly sweeter.
Crowder peas are your best option if you are looking for a substitute with a similar texture. Whether boiled or slow-cooked, they can be used interchangeably in most recipes.
Fresh, dried, and canned varieties are easier to find than many other options on this list.
In addition to providing fiber, protein, antioxidants, and vitamins, they are also sustainable. As a result, they provide a large number of nutrients back to the soil, making them an important part of sustainable agriculture.
3. White Acre Peas
A black-eyed pea substitute with a similar taste and texture, white acre peas are commonly used in southern cooking.
As far as flavor goes, they are a bit sweeter and a good option if you want something different. They resemble lima beans and are bright green in color when fresh.
Despite their differences, they are a good choice if you cannot find black-eyed peas. However, they may impart a different taste to signature dishes such as Hoppin’ John.
There are two main forms of white acre beans: frozen and canned. Both of these forms are packed with nutrients and make up a balanced and healthy meal.
They contain both soluble and insoluble fiber, which helps regulate digestion and lower cholesterol, similar to black-eyed peas.
4. Pinto Beans
The pinto bean is a popular ingredient in Latin American cuisine and is often used in burritos, enchiladas, and other Mexican dishes.
A variety of colors are available, including green, yellow, purple, white, and pink. They have an oval shape and come in several colors. Reddish is the most common color.
Their name comes from the pinto markings on their skin when they are uncooked. As soon as the skin is cooked, these markings disappear and it turns beige in color.
This substitute for black-eyed peas is known for its soft, mushy texture and nutty, earthy flavor. Their pale color resembles the color of black-eyed peas, giving your dish a similar appearance.
Pinto beans are a good source of protein, fiber, and iron and have a similar nutritional profile to black-eyed peas. It is easy to add protein to your diet by purchasing them from most grocery stores.
5. Fresh Lima Beans
Black-eyed peas can also be substituted with fresh lima beans, also called butter beans. They look quite different from black-eyed peas and other traditional beans because they are large and flat.
They are white or light green in color and can be cooked in a variety of ways, including boiling, steaming, and roasting.
Lima beans are a versatile ingredient that can be used in salads, soups, stews, and side dishes due to their delicately sweet and nutty flavor.
You may end up ruining your recipe if you overcook them.
It is easy to find lima beans in supermarkets, and they are nutrient-rich and rich in fiber and protein.
6. Fresh Romano Beans
In many dishes, fresh Romano beans can be substituted for black-eyed peas. They are also called Italian string beans or fasolia.
Their texture is similar to black-eyed peas, but they are a bit firmer. They have a slightly nutty flavor and complement other ingredients like garlic, tomato, and basil.
While they have a different flavor, they can be used as a substitute for black-eyed peas. Don’t overcook them as they can easily become gooey and dissolve if they are overcooked.
In dishes such as pasta fagioli and minestrone soup, their unique flavor enhances the flavor. Their availability in regular grocery stores can be a bit limited.
If used as a replacement for black-eyed peas, Romano beans are rich in fiber and protein, as well as iron, folate, and other essential nutrients.
7. Kentucky Wonder Beans
Kentucky wonder beans are a type of common bean that was once grown in Kentucky (hence the name). As a good substitute for black-eyed peas, they can be found around the world.
They are commonly used in soups, stews, and chilis because of their creamy texture and nutty flavor. As a side dish or dip, they can also be mashed!
Kentucky wonder beans are rich in fiber, protein, vitamins, and minerals, including iron, potassium, and magnesium, similar to black-eyed peas.
8. White Navy Beans
White navy beans are a great substitute for black-eyed peas. Boston beans, white pea beans, or pea beans are about the same size as black-eyed peas, but take longer to cook.
Easily accessible in most grocery stores, they are soft, velvety, and have a nutty taste. They are ivory-colored and oval-shaped, with a milder taste than other types of white beans.
They are widely used in salads, soups, stews, and slow-cooked dishes such as cassoulet because they can easily absorb other flavors.
9. Cannellini Beans
As a good alternative to black-eyed peas, cannellini beans, also called white kidney beans, are another white bean variety.
They are large and oval in shape, have a nutty flavor, and are easy to find in any grocery store. They can be used in salads, soups, and stews in place of black-eyed peas.
Their larger size may affect the texture of your dish since they are much bigger than black-eyed peas. In any case, they are a good option to consider.
10. Fava Beans
Broad beans, also known as faba beans, are grown and eaten all over the world. It is an unusual choice for a black-eyed pea substitute, but you can use them in salads, soups, stews, sauces, and more.
A delicate, buttery, and nutty flavor is combined with sweet and slightly bitter undertones. In appearance, they are similar to lima beans, and they go well with bread, vegetables, and ham hocks.
11. Green Beans
Green beans may not work in the same way as the other substitutes, but they will certainly add a fresh element to any salad based on beans.
String beans are starchy and muted when raw, and can be roasted, boiled, fried, sauteed, steamed, or microwaved.
Besides adding a nice splash of color to salads, they’re also rich in folates as well as other vitamins and minerals. While they are protein-dense, they are not as protein-dense as black-eyed peas.
How To Make Hoppin’ John With Black-Eyed Peas
Black-eyed peas are best known for their inclusion in a classic Southern dish called Hoppin’ John. Basically, it’s black-eyed peas and rice with smoked pork and onions.
Ingredients
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Ham hocks or bacon
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The celery
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The onion
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Bell peppers in green
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The garlic plant
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Black-eyed peas dried
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Leaf of bay
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Thyme dried
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Seasoning for Cajun food
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Sodium
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The water
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Rice with long grains
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A green onion is also known as a scallop
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Collard greens, kale, beet tops, or turnip greens that have been cooked
Instructions
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Cook the bacon (or ham hock) over medium heat in small pieces.
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When the bacon is crispy, add the celery, onion, and pepper and increase the heat to medium-high.
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Brown them for 4–5 minutes.
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Stir in the garlic well. Continue to cook for another 1–2 minutes.
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To the black-eyed peas, add the bay leaf, thyme, Cajun seasoning, salt, and water.
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Until the black-eyed peas are tender, cover and cook for 1–112 hours.
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Cook the rice separately according to the package instructions.
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Strain out the remaining water and discard the bay leaf when the black-eyed peas are tender.
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Mix the rice and beans together in a large bowl and serve over steamed rice.
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Serve with collard greens, kale, beet tops, or turnip greens garnished with green onions.
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Hoppin’ John With Black-Eyed Peas
Preparation time: 15 minutes
Cooking time: 1 HOUR 40 MINUTES
15 minutes in total
Black-eyed peas and collard greens are used in Hoppin’ John, a classic Southern dish.
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Ingredients
-
Ham hocks or bacon
-
The celery
-
The onion
-
Bell peppers in green
-
The garlic plant
-
Black-eyed peas dried
-
The bay leaf
-
Thyme dried
-
Seasoning for Cajun food
-
Sodium
-
The water
-
Rice with long grains
-
A green onion is also known as a scallop
-
Collard greens, kale, beet tops, or turnip greens that have been cooked
Instructions
-
Cook the bacon (or ham hock) over medium heat in small pieces.
-
When the bacon is crispy, add the celery, onion, and pepper and increase the heat to medium-high.
-
Brown them for 4–5 minutes.
-
Stir in the garlic well. Continue to cook for another 1–2 minutes.
-
To the black-eyed peas, add the bay leaf, thyme, Cajun seasoning, salt, and water.
-
Until the black-eyed peas are tender, cover and cook for 1–112 hours.
-
Cook the rice separately according to the package instructions.
-
Strain out the remaining water and discard the bay leaf when the black-eyed peas are tender.
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Mix the rice and beans together in a large bowl and serve over steamed rice.
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Serve with collard greens, kale, beet tops, or turnip greens garnished with green onions.
Ira Jaron
Related Questions
Here are a few additional questions we thought you might have after learning about the best black-eyed peas substitutes.
Are lentils a good substitute for black-eyed peas?
Lentils are smaller and have a different flavor profile than black-eyed peas. Despite their nutritional value, they are not the best alternative to black-eyed peas. Try green or black lentils if you decide to use them, as they tend to hold their shape better than red ones.
How to store black-eyed peas?
If kept away from sunlight, air, and moisture, dried black-eyed peas should last for up to a year if stored in an airtight container. You should store black-eyed peas in the refrigerator for three to four days after cooking.
Can you freeze black-eyed peas?
Black-eyed peas can be frozen both fresh and cooked. Black-eyed peas should be washed and partially boiled before they are flash-frozen – they should retain their freshness for 9 months when kept in freezer-safe bags or containers. Similarly, black-eyed beans can be frozen once they are fully cooked.