Stuck in a recipe rut? Black-eyed peas might be the usual go-to, yet sometimes, they just aren’t on hand or you’re in the mood to shake things up.
Good news, friends! We’re here to spill the beans on five fantastic substitutes that can keep your dishes exciting.
Each swap brings its own unique flair to the table without compromising on flavor.
From soups to salads, these alternatives will have you covered.
Plus, they’re likely sitting in your pantry already, waiting for their moment to shine.
Ready to discover your next kitchen hack? Keep reading to find out more!
The 5 Best Substitutes for Black-Eyed Peas in Recipes
If you’re a fan of Southern cooking, you know that black-eyed peas are an essential part of the cuisine.
But what if you want to make a recipe without them? There are plenty of substitutes for black-eyed peas, so don’t worry.
Here are the five best substitutes for black-eyed peas in recipes that will give you a delicious and authentic result.
1 – Purple Hull Peas
If you are an avid cook or gardener, you may be familiar with purple hull peas.
This unique type of pea has a gorgeous and deep lavender color, making it distinct from other types of beans or legumes, such as black-eyed peas.
They have a rich and creamy texture when cooked and a nutty flavor that can add a reliable earthiness to any dish.
To substitute for black-eyed peas, simply replace them in equal measures.
These purple hull peas can also be shelled and frozen for up to six months if needed, so they make an ideal ingredient to always keep around the kitchen.
2 – Pinto Beans
Pinto beans are one of the staples in any Tex-Mex kitchen.
Aside from being nutritionally beneficial, they have a unique flavor and texture that make them perfect for a variety of dishes.
These medium-sized beige beans boast an earthy taste and firm yet creamy texture after cooking.
While some people associate pinto beans with black-eyed peas in certain recipes, they can easily be substituted in soups, salads, and other dishes.
To use pinto beans instead of black-eyed peas, the soaking time is longer, but with the right preparation instructions, you can enjoy the rich flavors of these Texas treasures.
3 – Lima Beans
Lima beans are an under-appreciated veggie that is bursting with flavor and texture.
Packed with vitamins and minerals, these beans are a great addition to any meal.
They have a slightly starchy taste and smooth, creamy texture when cooked properly.
People often substitute lima beans for black-eyed peas in certain recipes.
When using it as a substitute, you can either replace the black-eyed peas in equal amounts or add limas half a cup at a time until the desired consistency is reached.
Limas beans offer an amazing depth of flavor to dishes that everyone should enjoy.
4 – Borlotti Beans
Borlotti beans, otherwise known as cranberry beans, are an incredibly versatile type of legume.
The creamy-white color with distinctive reddish-brown streaks makes them a nutritious addition to any dish.
Boiled, the beans are tender and nutty-flavored, and when ground into a paste, they become starchy with a slightly sweet taste.
Furthermore, borlotti beans work well as an alternative to black-eyed peas in bean-based recipes such as salads or soups.
As canned borlotti can be hard to come by, you can use fresh, dried ones instead.
All that’s needed is to soak the dried beans overnight before boiling them, and they’re ready to be enjoyed.
5 – Romano Beans
Romano beans are an incredibly unique type of long, flat bean that can easily draw the eye to question what they are.
Romano beans have a mild flavor, remarkably similar to string beans.
They are slightly sweet and subtle in flavor but with a stronger bit of nuttiness than regular string beans, making them just as delicious overall.
Texture-wise, romano beans are denser and slightly harder in comparison to their green bean siblings.
Even after cooking them for an extended amount of time, these sturdy legumes still hold up their form admirably.
If substituting for black-eyed peas is desired, romano beans make for wonderful replacements as they carry almost identical flavors with a longer shape when cooked.
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