Black-Eyed Peas, also known as crowder peas or cream peas, are often most known for their distinctive, dramatic look – very few legumes can match their bold black spot, which doesn’t fade much during cooking. Another thing that can’t be matched among many foods: their nutritive content, which ranks the black-eyed pea among the best natural sources of dietary fiber, protein, iron (very useful news for those who abstain from meat) and magnesium.
The co-op’s policy of selling black-eyed peas in bulk makes them easy to buy, and their natural qualities make them easier to cook than many other types of beans. Simply simmer them for 45 minutes to an hour, and then add to whatever dish you may be making – no soaking required, and a creamy consistency guaranteed.
Since black-eyed peas are drought- and disease-resistant and grown worldwide, there are endless cultural variations on what can be done with them. In the United States they are common in bean salads and simmered with greens for a wholesome, easy-to-transport lunch, but in other parts of the world, they are used as bases for curries and even sweets. Those looking to venture out might be interested in chè đậu trắng, a Vietnamese dessert where the peas are sweetened in the pot with coconut milk and served with sticky rice. Or, for a simple weeknight meal, do as Caribbean residents might, and mash them with green pepper and onion and fry the resulting patty. Black-eyed peas’ ease of use and inexpensive price will certainly make them a staple in your home.
Find an excellent recipe for black eyed peas here!