Black-eyed peas, also called cowpeas and cousins ​​to the smaller field peas, probably came to America through the slave trade. They were more useful as fodder for animals before reaching the biped table. The beans themselves are beige in color, but they have a black “eye” that gives them their name. You can buy them canned, fresh (frozen), or dried.

Though more popular in the South, make these fiber-packed, potassium-rich, protein-rich peas a signature of your own diet by seasoning with your favorite flavors. As with many vegetables, they are neutral in flavor and easy to enhance with seasonings. In the south, people like to add the flavor of crumbled crispy bacon, along with red or green bell peppers, chopped onions, chili powder, and black pepper. To be authentic, you should use ham hocks (or a ham bone) or fat tenderloin to help flavor. It is the fat and salt of the pork that give it that special flavor.

There are many recipes for the famous Hoppin ‘John dish served to celebrate a Happy New Year. Here are some ideas and things to consider for you to experience no matter the season. If you want to avoid salty canned peas and avoid pre-soaking, frozen is the way to go. If not, try the easy-to-store dry variety.

If you buy dried peas, you can speed up the cooking time by using a pressure cooker. They can take an hour to an hour and a half to simmer on a stove (much like frozen peas) compared to ten to eleven minutes in the pot. Don’t forget to soak the dried peas overnight, but use fresh water before simmering. Cooked peas should be tender enough to mash with a fork. Check them after forty minutes, as some have thinner skin than others and you don’t want mushy peas.

Mix them with rice (half the rice as peas) for a complete meal and serve with ham. Cook the rice separately fifteen minutes before adding it to the beans if it is simmering. Or you can cook the rice in a different skillet while using a pressure cooker for the peas. Either way, let the combined rice and peas simmer and blend their flavors for an additional five minutes.

Other spices you can try with black-eyed peas include thyme, oregano, cayenne pepper, or red pepper flakes. Diced tomatoes and celery are often added. A Cajun or Creole spice mix is ​​a great way to heat things up. Paprika or liquid smoke will give it that smoky flavor just like a tablespoon of molasses. Or add spices that you know you like, either for flavor or nutritional value, like cinnamon or cloves.

Many spices are supposed to reduce gas, including bay leaves, thyme, cumin, ginger, caraway, and mint. Some swear that putting a carrot in the pot will reduce side effects, others drink orange juice with their food. If you eat beans often enough, your body creates enzymes that aid in digestion and therefore reduce gas. The good news is that black-eyed peas are one of the least troublesome legumes when it comes to “gas production.”

Think of black-eyed peas like you would any bean and consider using them in salads, with Mexican dishes, on nachos, or in any hearty stew or chili. Who knows? Yours could be the winning entry in this summer’s chili cooking contest.

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