Stewed Black Eyed Beans

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This recipe was adapted from the Cook’s Illustrated book “The Science of Good Cooking”. These stewed beans are an adaptation that we like to play with since we carry a whole host of bean varieties here at the store. This recipe yields 4 servings. However, you can double or triple it if you need to serve a large family.

Stewed Black Eyed Beans
Serves 4
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Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Soaking and Cooking the Beans
  1. 3 tablespoons + 1 teaspoon salt
  2. 4 quarts water
  3. 1 pound dried black eyes beans
  4. 1 onion, peeled and halved through the core
  5. a few sprigs of thyme
  6. 1 clove garlic, smashed
  7. 1 bay leaf
For the Stewed Beans
  1. 1/4 cup olive oil
  2. 3 cloves garlic, minced
  3. 1 small bundle sage, optional
  4. 3 cups cooked black eyed beans
  5. salt and pepper to taste
  6. 1 cup water, chicken stock, or vegetable stock, plus more if you desire
  7. bread for serving
  8. grated Parmigiano Reggiano for serving
Soaking and Cooking the Beans
  1. Dissolve the 3 tablespoons of salt into the water.
  2. Add the beans and soak for 8 to 24 hours. Drain, rinse and place in a pot with the onion, thyme, garlic, bay leaf and the remaining teaspoon of salt.
  3. Cover with water by three inches. Bring to a boil, then lower the heat and cook at a gentle simmer for about 45 minutes or until the beans are cooked through.
  4. Let the beans cool in their cooking liquid. Discard the thyme sprigs, bay leaf, and onion.
  5. Store the beans in their cooking liquid.
Making the Stewed Beans
  1. Place the oil and chopped garlic and sage bundle in a soup pot and turn the heat to medium. cook the garlic, stirring it until it becomes colored a vary pale gold color.
  2. Add the beans, a pinch of salt, and a few grindings of pepper. Turn the heat to a low, cover and simmer gently for 10 minutes.
  3. Uncover and add the cup of stock and simmer an additional 10 minutes or until some of the beans have started to break down and turn the broth to a more creamy consistency. Taste, and adjust the salt and pepper. Turn off the heat.
  4. Place toasted bread into soup bowls, and ladle beans over top and shave cheese over top if desired.
Adapted from Cooks Illustrated
Adapted from Cooks Illustrated
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