Dried Beans And Peas
A hearty and flavorful dish of dried beans simmered with salt pork, perfect for comforting meals and suitable for slow-cooked or pressure-cooked preparation.
Ingredients
Instructions
- Soak the beans until they double in size.
- Rinse the soaked beans thoroughly.
- Place the beans, salt pork, and salt in a 4-quart pressure pan.
- Cover the ingredients with water about 2 inches above the beans.
- Cook the mixture in the pressure pan for 40 to 50 minutes, following the pressure pan's specific instructions.
Tips & Substitutions
For enhanced flavor, consider adding onion, garlic, or herbs while cooking the beans. If you don't have salt pork, bacon or smoked sausage can be great substitutes. Ensure the beans are soaked long enough to soften; overnight soaking is ideal. For a vegetarian option, you can omit the pork and add liquid smoke for a smoky flavor, perfect for those exploring vegan recipes.
Serving Suggestions
Serve the beans and peas as a hearty main dish or a side. They pair beautifully with cornbread or over rice for a filling meal. Consider complementing the dish with a fresh salad, like Cranberry-Mandarin Salad, for a refreshing contrast. You can also enjoy it alongside barbecue dishes such as Barbecue Ala Lucille.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth to prevent drying out, and warm on the stove or in the microwave until heated through. For longer storage, consider freezing portions for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Dried Beans And Peas contains roughly 73 calories, with 4g protein, 14g carbohydrates, and 0g fat. It is a good source of dietary fiber (15% of the Daily Value). Note that it is relatively high in sodium, at 1882mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried?
Yes, you can use canned beans for a quicker option. Just rinse and drain them, and add them to the pot during the last 10-15 minutes of cooking to heat through. Adjust the liquid accordingly since canned beans are already cooked and won't require as much time.
What if I don't have a pressure pan?
If you don't have a pressure pan, you can cook the beans in a regular pot. Just soak them overnight, then simmer in water for 1.5 to 2 hours until tender, checking occasionally and adding more water as needed to keep them submerged.
How can I make this dish spicier?
For a spicier version, add diced jalapeños or a dash of cayenne pepper to the cooking process. You can also serve with hot sauce on the side for those who enjoy a little extra heat. Experimenting with spices can elevate the flavor profile significantly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).