Black-eyed peas are soft, creamy legumes that are kidney-shaped with fine wrinkles. They have a black dot on their inner curve that resembles an eye, hence their unique name.
Generally, black-eyed peas are cultivated in warm regions. They originate in Africa, but due to their unique flavor they have become one of the most widely used beans in the world, now grown in Brazil, India, Haiti, Myanmar, Australia, Sri Lanka, and the United States.
Black-eyed peas are enriched with iron, potassium, magnesium, fiber, copper, and phosphorus. They are also a good source of Vitamins B1, B2, A, E, and K, and they do not contain any cholesterol or saturated fats. In one cup of cooked black-eyed peas there are fourteen grams of protein and twelve grams of dietary fiber. Additional nutrition information is available at www.fns.usda.gov.
It is important to store dried beans in a cool and dry place somewhere above floor level. High temperatures and humidity may lower their nutritional value. Once the bag is opened make sure to reseal it tightly, or transfer the beans to a covered container.
Black-eyed peas have the potential to be cooked quickly and do not require pre-soaking, perhaps making them one of the easiest beans to cook. Preparation includes the removal of any extraneous articles from the peas such as dirt, pebbles, and bad beans.
Method of cooking:
Put the black-eyed peas in a large saucepan and add two cups of water for every one cup of beans. Bring the water to a boil and then reduce the heat to a very low simmer. Cook the beans for an hour before checking them for readiness. If you can easily pierce them with a fork, they are finished. Note that overcooking black-eyed peas will result in mushy beans removed from their skins.
This is the basic preparation for black-eyed peas. One cup of dry black-eyed peas yields three cups cooked. Once they are done you may add salt and other spices to taste, which make them a good snack on their own as well as a great accompaniment for other vegetables and meats. (DO NOT add salt or any acidic products to the beans until they are fully cooked, or the skins will seal and the beans will never soften). Cooked black-eyed peas can be stored for up to two days, or else they should be frozen until you are ready to use them. To properly store black-eyed peas, use any non-metallic container in which to refrigerate them.
In many cultures, cooked black-eyed peas symbolize wealth and prosperity. It is a tradition in the southern United States to eat black-eyed peas on the eve of the New
