How Long to Soak Black-Eyed Peas (Lobia / Rongi)

6 hours is the sweet spot for black-eyed peas (lobia / rongi) (range: 4-8 hours). Under-soaking leads to uneven cooking, and you will know it is ready when peas swell slightly, the skin wrinkles, and they are easy to bite through.

Yes. Overnight soaking (8-12 hours) works well for black-eyed peas (lobia / rongi) and is the most practical approach if you plan to cook them the next day. After soaking, black-eyed peas (lobia / rongi) cooks in 10-15 minutes (2-3 whistles) via pressure cooker.

Use 1 part black-eyed peas to 3 parts water (water to black-eyed peas (lobia / rongi)). Black-Eyed Peas (Lobia / Rongi) expands during soaking, so start with a bowl at least twice the volume of the dry product to avoid overflow.

Peas swell slightly, the skin wrinkles, and they are easy to bite through. If you are unsure, cut one in half - the inside should be uniform in color with no dry, opaque core.

Cold or room-temperature water only for black-eyed peas (lobia / rongi). Hot water partially cooks the outside while the inside stays dry, resulting in a mushy exterior and hard center.