Black-eyed peas are soft and creamy textured legumes which have a black dot on their inner curve. This dot resembles an eye. Due to this appearance, they have gotten this unique name. They are a kidney shaped and have soft skin texture. They have a small black dot and fine wrinkles on them.
Generally, black-eyed peas are cultivated in the warm regions. They are one of the most famous and dispersed beans of the world. They originate from the Africa, but due to their unique flavor, black-eyed peas have spread all around the world. These beans are widely grown in many countries, primarily for their seeds. Brazil, India, Haiti, Myanmar, Australia, Sri Lanka, US are the countries which widely produce black-eyed peas.
Black-eyed peas are enriched with the iron, fiber and potassium. They do not contain cholesterol and saturated fats. They are a good source of magnesium, dietary fiber, copper and phosphorus. They contain good quantity of vitamin B1, B2, A, E, and K.
They have a rapid cooking potential and do not require presoaking. So, it is easy to cook black-eyed peas, and it does not require the prior planning to cook them. Perhaps it is the easiest type of bean for cooking.
Preparation includes removing odd articles from the peas such as small stones, dirt, etc. Though, soaking is not essential, it reduces the time for cooking. Removal of soaking water lessens the gas forming ingredients.
Take a large sauce pan. Put black-eyed peas in it. Cover them up with the adequate water. Add two cups of water for one cup of the black-eyed peas. Boil them over the high heat till they are soft enough to eat. Vigorous boiling will tend to give smash peas separated from their skin. So keep checking the softness of the peas. Slow down the simmer once the water stars boiling. This way, you will prevent them from being mushy.
To check whether it is cooked or not, pierce them with the fork. If you can do so, you can put the gas off.
This way you have made a basic preparation of any dish made up of black-eyed peas. Adding spices and a pinch of salt will give you an extraordinary taste that will linger on your tongue for hours. You can use these peas with other vegetables, beef or meat.
Black-eyed peas are enriched with vitamins and minerals. Dried peas have to store in the cool and dry place. High temperature and humidity may lower down its nutritional value. If properly stored, you can use cooked peas for at least two days. Proper storage refers to refrigerated peas in a non metallic container.
Black-eyed peas are associated with the good luck for many years. It is a southern tradition to eat black-eyed peas on the eve of the New Year. Cooked black-eyed peas symbolize wealth and prosperity. This is why they are considered as a good luck food. This good luck dish is commonly known as a Hoppin’ John.
This dish is easy to make, inexpensive and enriched with nutrition. You will need desired amount of the black-eyed peas and according to that ham hocks or ham bones, Spanish onions, bay leaves, bacon, garlic, red pepper, black pepper, Creole seasoning, cumin, jalapeno pepper, celery, tomatoes and salt.
Take a large pot. Place the peas, half cut onion’s pieces, ham hocks or ham bones with six cups of water. Add garlic and bay leaf in the pot. Boil them and adjust the heat accordingly. Do not over heat them as it will result in the mushy peas. It will take around 1 to 1.5 hours. Remove the ham bones or ham hocks from the pot and keep aside. Drain the peas and remove the bay leafs, garlic and onion pieces.
Take another pot and add adequate water. Once the water starts boiling add rice in it. Let the rice firmly tender. This will take about 10 to 15 minutes. Then add drained peas and tomatoes, half onion and cumin, celery, thyme, Creole seasoning, jalapeno pepper, and salt. Cook for 5 to 10 minutes. Stir reserved ham. Then serve this dish with the hot sauce.
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