11 Best Black-Eyed Peas Substitutes

Closely linked to the United States’ traditional Southern cuisine, black-eyed peas are a unique ingredient perfect for making a variety of dishes including soups, stews, salads, and rice dishes. 

Black-eyed peas are easy to find in grocery stores in the beans and rice section as they are commonly used in the United States.

But for times when you are out of black-eyed peas and don’t feel like restocking right away (or can’t find any), are there any other ingredients that you can use in their place? There sure are!

So, what are the best black-eyed peas substitutes? The best black-eyed peas substitutes have a similar consistency and distinctive appearance, such as pinkeye purple hull peas. Other options with a slightly different appearance include crowder peas, white acre peas, pinto beans, fresh lima beans, and Romano beans.

Read on to find out more about black-eyed peas and their best substitutes!

What Are Black-Eyed Peas?

With a dense, creamy consistency and earthy flavor, black-eyed peas can be eaten on their own or as a side dish.

As they are supposed to bring you good luck if eaten on New Year’s Day, they are most popularly used to make Hoppin’ John, a rice dish made with black-eyed peas and collard greens. 

Black-eyed peas are available in fresh, dried, and canned forms.

Fresh beans cook faster than dried beans, are a bit sweeter in taste, and hold up their texture better when cooked, but they are not as easy to find.

When using dried beans, you can soak the beans ahead of time, salt them liberally, and make sure the water isn’t vigorously boiling to help you get a tender and creamy texture similar to fresh black-eyed peas.

Like other beans, black-eyed peas are full of nutrition and are rich in fiber and protein. They are an excellent energy source and contain calcium, iron, vitamin A, magnesium, zinc, copper, manganese, folate, and vitamin K.

Best Black-Eyed Peas Substitutes

Black-eyed peas are relatively easy to find in stores, but if you can’t get your hands on them or have run out of them in your kitchen pantry, there are several great substitutes that will work just as well.

Here are some of the best substitutes for black-eyed peas!

1. Purple Hull Peas

Purple hull peas are a type of legume closely related to black-eyed peas. They have a similar taste and texture and can be substituted in most black-eyed peas recipes.

The two beans look very much alike, as purple hull peas also have an “eye” — however, their eye is slightly pink compared to black-eyed peas’ black eyes. Their taste is said to be slightly earthier, although it is not as noticeable.

Purple hull peas are cooked in the same way as black-eyed peas and are a great addition to soups, stews, and rice dishes.

Like black-eyed peas, they can be eaten on their own or as a side dish, and taste great with ham, collard greens, and cornbread.

Easily available in stores, purple hull peas are less expensive than black-eyed peas and are a great option for when you are concerned about the visual element of the dish, as well as the flavor and texture, such as when making Hoppin’ John.

2. Crowder Peas

Crowder peas are another great substitute for black-eyed peas, especially for dishes like Hoppin’ John and Brunswick stew. They are light brown or green in color when fresh with a white center — they’ll add a nice color to your dishes.

The main difference between crowder peas and black-eyed peas is in their size, as crowder peas are slightly smaller than black-eyed peas. In terms of flavor, they are subtly sweeter.

If you are looking for a substitute with a similar texture, crowder peas are your best option. They can be used interchangeably in most recipes and can be boiled or slow-cooked.

They are easier to find than many other options on this list and come in fresh, dry, and canned varieties.

Not only are they a good source of fiber, protein, antioxidants, and vitamins, but they are also a sustainable choice. They give a large number of nutrients back to the soil, making them an important part of sustainable agriculture.

3. White Acre Peas

Commonly used in Southern cooking, white acre peas are another black-eyed peas substitute with a somewhat similar taste and texture.

Flavor-wise, they are a bit sweeter and a good option if you are looking for a slightly different flavor. Bright green in appearance when fresh, they are smaller than black-eyed peas and resemble lima beans.

Despite these differences, they are a good alternative if you can’t get your hands on some black-eyed peas. Although, for signature dishes like Hoppin’ John, they may impart a slightly different flavor.

Most commonly available in frozen and canned form, white acre beans are full of nutrients that make up a balanced and healthy meal. 

Like black-eyed peas, they are a good source of protein and both soluble and insoluble fiber — a combination that helps regulate digestion and lower cholesterol levels.

4. Pinto Beans

Pinto beans are a popular ingredient in Latin American cuisine and are often used in burritos, enchiladas, and other Mexican dishes.

They have an oval shape and come in several colors ranging from greenish to yellow, purple, white, and pink. The most common variety comes in a reddish color.

Uncooked pinto beans have pinto markings on their skin, which is where they get their name from. Once cooked, these markings disappear and the skin turns a beige color.

Known for their soft, mushy texture and nutty, earthy flavor, they are an excellent substitute for black-eyed peas. Their pale color resembles that of black-eyed peas, giving your dish a similar look.

Pinto beans have a similar nutritional profile as black-eyed peas and are a good source of protein, fiber, and iron. They are easily available in most grocery stores and are an easy way to add protein to your diet.

5. Fresh Lima Beans

Fresh lima beans, also called butter beans, are considered to be another close substitute for black-eyed peas. They are large and flat and look quite different from black-eyed peas and other traditional beans.

White or light green in color, they have a similar texture and flavor and can be cooked in a variety of ways including boiling, steaming, and roasting.

With a delicately sweet and nutty flavor that pairs wonderfully with other ingredients, lima beans can be used in salads, soups, stews, and side dishes.

Just make sure to not overcook them — they may end up getting too mushy and ruining your recipe.

Easily available in supermarkets, lima beans are nutrient-rich and, like black-eyed peas, are a good source of protein and fiber.

6. Fresh Romano Beans

Fresh Romano beans, also known as Italian string beans or fasolia, are an Italian variety of common beans and can be used in place of black-eyed peas in a variety of dishes.

Mostly used in Italian cuisine, they have a similar texture to black-eyed peas, although a bit firmer, and a slightly nutty flavor that complements other ingredients such as garlic, tomato, and basil.

Despite their different flavor, they work well as a substitute for black-eyed peas. Just make sure to not overcook them as they can easily become gooey and start to dissolve.

Commonly used in recipes like pasta fagioli and minestrone soup, their unique flavor adds a nice element to the dish. In terms of availability, they can be a bit difficult to find in regular grocery stores.

High in fiber and protein, Romano beans also contain iron, folate, and other essential nutrients which, when used as a replacement for black-eyed peas, can boost the nutrient content of your dish.

7. Kentucky Wonder Beans

Kentucky wonder beans are a type of common beans that were once grown in Kentucky (hence the name). They can now be found all over the world and serve as a good substitute for black-eyed peas.

They have a creamy texture and nutty flavor and are commonly used in soups, stews, and chilis. They can also be mashed and used as a side dish or dip!

With a similar nutritional profile as black-eyed peas, Kentucky wonder beans are rich in fiber, protein, vitamins, and minerals including iron, potassium, and magnesium.

8. White Navy Beans

If you are looking for a black-eyed peas substitute, white navy beans are a great choice. Also called Boston beans, white pea beans, or pea beans, they are about the same size as black-eyed peas but take a bit longer to cook. 

Easily available in most grocery stores, they have a soft, velvety texture and nutty flavor. Ivory-colored with a slightly flattened and oval shape, they are more mildly flavored than other types of white beans.

Widely used in the US, they can easily absorb other flavors and are a common ingredient in salads, soups, stews, and slow-cooked dishes such as cassoulet.

9. Cannellini Beans

Cannellini beans, also called white kidney beans, are another variety of white beans that work as a good substitute for black-eyed peas.

Easy to find in any grocery store, they are large and oval in size and have a nutty flavor and creamy texture. Used in many Mediterranean dishes, they can be used in place of black-eyed peas in salads, soups, and stews.

Since they are a good deal bigger than black-eyed peas, they may alter the texture of your dish. Otherwise, they are a good option to consider.

10. Fava Beans

Fava beans, also called broad beans, are grown and eaten all over the world. Although an unusual choice as a black-eyed peas substitute, you can use them in recipes such as salads, soups, stews, sauces, and more.

They have a delicate, buttery, and nutty flavor combined with sweet and slightly bitter undertones. Similar in appearance to lima beans, they pair well with bread, vegetables, and ham hocks.

11. Green Beans

Another rather unusual option on this list, green beans may not work in the same way as the other substitutes, but they will surely add an element of freshness to any bean-based salad.

Also called string beans, they taste starchy and muted when raw, and can be roasted, boiled, fried, sauteed, steamed, and even microwaved.

Other than giving your salads a nice refreshing color and look, they are also more nutritious than black-eyed peas and are high in folates and other vitamins and minerals. They are, however, not as protein-dense as black-eyed peas.

Related Questions

Now that you know all about the best black-eyed peas substitutes, here are a few additional questions we thought you might have.

Are lentils a good substitute for black-eyed peas?

No, lentils are much smaller than black-eyed peas and have a different flavor profile. Although they are rich in vital nutrients, they are not the best choice as a black-eyed peas substitute.

If you do decide to go for a lentil, try using the green or black varieties as they tend to hold their shape better than the red ones.

How to store black-eyed peas?

Dried black-eyed peas should be stored in an airtight container in a cool and dry place where, if kept away from sunlight, air, and moisture, they should last for up to a year.

Cooked black-eyed peas must be stored in the refrigerator for 3–4 days.

Can you freeze black-eyed peas?

Yes, you can freeze both fresh and cooked black-eyed peas for later use.

For freezing fresh black-eyed peas, wash and partially boil them before you flash-freeze them, then pack them into freezer-safe bags or containers and keep them in the freezer — they should retain their freshness for 9 months.

You may freeze fully cooked black-eyed beans in the same way.

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