cold water to stop the cooking process
and drain any excess liquid.
- Store the beans in the refrigerator for
up to 1 week or in the freezer up to 3
months.
To make this dish in a 5-quart (4.74-L)
slow cooker, use 6 cups (1.36 kg) dried
black-eyed peas and 8 cups (1.90 L)
water. Cook on low for 3½ hours. A
double recipe makes 13 cups (3.08 L).