OliveNation black eyed peas get their name from the small black speck in the center of the cream colored legume. Even though they are called peas, they are actually beans. Black eyed peas are high in dietary fiber and protein and load with minerals like potassium, calcium, magnesium, folate and iron, as well as low in fat and calories.
Black eyed peas are a staple in Southern and Creole cuisine, where it is a tradition to eat them on New Year’s Day for luck. They are usually prepared with ham or bacon and onions and served with collard greens and warm cornbread. Hoppin’ John, another popular southern dish is made with black eyes peas, ham hocks and long-grain white rice.
Use black eyes peas in a variety of recipes, like soups or combined with onions, Jalapeño pepper, salsa and cheese to make a spicy dip. Dishes like black eyed pea salad can also be a healthy addition to a vegan or vegetarian diet.
To Prepare Black Eyed Peas: It is not necessary to pre-soak dried black eyed peas, but it will reduce the cooking time. Try the Quick Soak Method— Place 1 pound of dried peas in a pot, cover with at least 8 cups of cold water. Bring to a boil for 3 -5 minutes. Remove pot from heat and allow to stand for up to 90 minutes. Drain and rinse. Place in a large soup pot and cover the beans with cool water. Add seasonings to taste and simmer for 45-60 minutes or until tender.
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