Cooking dried peas without soaking them first is totally doable, it just requires a few easy tweaks to ensure they turn out tender and flavorful. With the right techniques, you can skip the overnight soak and still end up with delicious peas for soups, salads, sides and more.
Can You Cook Dried Peas Without Soaking?
Yes, you absolutely can cook dried peas without soaking them first. Soaking is traditionally recommended because it helps soften the peas and reduce cooking time. But with a few adjustments, unsoaked peas can be cooked until perfectly tender.
The keys are:
- Using more cooking liquid
- Simmering for a longer period of time
- Frequently checking and stirring during cooking
As long as you follow those guidelines, you can bypass the soaking step and still end up with soft, flavorful peas. It just might take a little more active time at the stove.
Benefits of Skipping the Soak
Why cook peas without soaking? There are a few advantages:
- It’s faster – no need to plan 12+ hours ahead
- Fewer dishes – don’t dirty a bowl for soaking
- More space – skip the bowl cluttering your fridge overnight
- Better flavor – some find peas retain more flavor without soaking
While soaking isn’t difficult, it does require some forethought. Skipping it can be a real time-saver when you decide to make a pea dish on a whim.
Potential Drawbacks
Cooking unsoaked peas does come with a couple potential drawbacks:
- Longer cooking time – peas may take nearly twice as long to soften
- More attention needed – require more stirring and checking during cooking
- Slightly uneven texture – some peas may cook faster than others
None of these issues make cooking unsoaked peas impossible, just slightly more challenging. As long as you are prepared to actively monitor the pot and allow plenty of time, none of the drawbacks are deal-breakers.
Cooking Unsoaked Peas on the Stove
Here are some tips for successfully cooking dried peas on the stovetop without an overnight soak:
- Use a generous amount of water or broth, at least 6 cups per 1 cup peas
- Salt the cooking liquid, about 1 tsp per cup of dried peas
- Bring to a boil, then reduce to a gentle simmer
- Cook for 1-1.5 hours, stirring occasionally, until tender
- Check often toward the end to prevent overcooking
- Drain and use peas immediately in your recipe
The extra cooking liquid allows the peas to soften thoroughly. Salting it seasons the peas as they cook. Be sure to stir and check texture every 15 minutes or so – cooking times can vary based on the age and size of the peas.
Stovetop Cooking Times
As a general guideline, here are the stovetop cooking times to expect for dried peas without soaking:
| Type of Pea | Unsoaked Time | Soaked Time |
|---|---|---|
| Split Peas | 60-90 minutes | 30-45 minutes |
| Black-Eyed Peas | 50-70 minutes | 20-30 minutes |
| Chickpeas | 90-120 minutes | 45-60 minutes |
Expect cooking times to be roughly double what they would be for soaked peas. Watch carefully near the end to avoid mushy peas.
Cooking Unsoaked Peas in a Slow Cooker
A slow cooker is another great option for cooking dried peas without presoaking. Here’s how:
- Combine peas, cooking liquid, seasonings and aromatics in the slow cooker
- Use 6 cups liquid per 1 cup peas and season as desired
- Cook on HIGH for 3-4 hours or LOW for 7-8 hours
- Stir a few times during cooking and check texture
The gentle heat and long cooking time of the slow cooker will evenly soften the peas without presoaking. Delicate peas like split peas may cook faster, while chickpeas will likely need the full 8 hours on LOW.
Slow Cooker Cooking Times
| Type of Pea | HIGH (3-4 hrs) | LOW (7-8 hrs) |
|---|---|---|
| Split Peas | 3 hours | 7 hours |
| Black-Eyed Peas | 4 hours | 8 hours |
| Chickpeas | 4 hours | 8 hours |
For soaked peas, cooking times would be closer to 1.5-2 hours on HIGH or 4-5 hours on LOW.
Cooking Unsoaked Peas in a Pressure Cooker
Pressure cooking is one of the fastest ways to cook dried peas without soaking. Here are some tips:
- Combine peas, liquid, seasonings in pressure cooker pot
- Use 4 cups liquid per 1 cup peas
- Lock lid and bring to high pressure
- Cook split peas for 8 mins, black-eyed peas 10 mins, chickpeas 12 mins
- Allow natural pressure release before opening lid
The intense heat of the pressure cooker will soften the peas in a fraction of regular cooking time. Letting pressure come down naturally prevents burst peas.
Pressure Cooker Cooking Times
| Type of Pea | Unsoaked Time | Soaked Time |
|---|---|---|
| Split Peas | 8 minutes | 4 minutes |
| Black-Eyed Peas | 10 minutes | 6 minutes |
| Chickpeas | 12 minutes | 8 minutes |
Always allow the pressure to come down naturally rather than quick-releasing for tender peas.
Tips for Cooking Unsoaked Peas
Follow these tips no matter which cooking method you use for the best results:
- Inspect peas and remove any stones or debris before cooking
- Generously cover with water, broth or stock
- Add a pinch of salt and acid like lemon juice or vinegar
- Stir peas occasionally as they cook
- Taste peas as they near doneness to prevent overcooking
- Drain immediately and use peas once they reach desired tenderness
Liquid Options
The cooking liquid possibilities for unsoaked peas include:
| Liquid | Benefit |
|---|---|
| Water | Allows true pea flavor to shine through |
| Vegetable broth | Adds savory depth without overpowering |
| Chicken broth | Subtle meaty notes complement peas |
| Milk | Creates naturally sweet, creamy peas |
Water is a neutral choice, or opt for a flavorful broth to infuse into the peas as they cook.
Tenderizing Tricks
Here are a few more tricks for ensuring tender peas when cooking without soaking:
- Acid: Add a squeeze of lemon juice or splash of vinegar to help break down peas.
- Baking soda: A pinch of baking soda can help soften peas but may result in a soapy taste.
- Sugar: A teaspoon of sugar sweetens peas and aids in softening cell walls.
- Salt: Salting the cooking liquid seasons peas and also helps soften them.
Avoid overusing these ingredients as they can negatively impact flavor. A small amount of acid or salt generally works best.
What Peas Cook Best Without Soaking
While all types of dried peas can be cooked unsoaked, some varieties hold up better than others:
- Split peas – Very tender, cook quickest without soaking
- Black-eyed peas – Smaller and more delicate, suitable for no-soak
- Pigeon peas – Smooth texture even when unsoaked
- Lentils – Cook faster than traditional peas so skip soaking
- Chickpeas – Take well to no-soak but will need extensive cooking
Avoid peas with cracked seed coats as they tend to become mushy without soaking. Stick to varieties known for tender skins like yellow or green split peas.
No-Soak Pea Recipes
Here are some tasty recipes that work well when making with unsoaked dried peas:
Split Pea Soup
Tender split peas cook up fast into an easy, hearty soup without an overnight soak. Simply simmer with broth, veggies and seasonings.
Jamaican Rice and Peas
This Caribbean dish comes together in about an hour thanks to small, quick-cooking red peas. Flavor with coconut milk and warm spices.
Chana Masala
While chickpeas take well over an hour to soften, they’re worth it in this fragrant Indian curry. Onions, tomatoes and spices make it incredible.
Black-Eyed Peas and Greens
Earthy black-eyed peas mesh perfectly with collard greens in this Southern favorite. Ham hock adds smoky depth as they cook.
Mujadara
Nutty lentils and rice combine with caramelized onions and warm spices for this Mediterranean comfort food. Simple and tasty.
Storing Leftover Cooked Peas
Have leftover cooked peas? Here are tips for storing them:
- Let peas cool completely before storing
- Transfer to an airtight container and refrigerate
- Use within 3-5 days for best quality and flavor
- Add a splash of broth or water to prevent drying out
- Avoid freezing previously cooked peas as they become mushy
Cooked peas freeze best when incorporated into soups, stews or other recipes before freezing.
Conclusion
With a bit of extra time and care, dried peas can be prepared without an overnight presoak. Be sure to use ample cooking liquid and cook them low and slow until perfectly tender. The results may not be quite as fast as soaked peas, but the extra flavor and convenience is worth it.