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black-eyed peas, black-eyed peas hummus, new year's eve, peas and thank you black eyed pea salad
Black-Eyed Pea Salad with Corn and Peppers from Peas and Thank You
I’m not particularly superstitious, at least not with those tragic superstitions such as “step on a crack and you break your mother’s back.”
Yikes.
But, I could always use a little prosperity, so we’ve been eating a lot of black-eyed peas since New Year’s Eve.
On New Year’s Eve, we made Black-Eyed Peas Hummus. I liked it a lot. The roasted garlic and caramelized onions gave it an intense flavor, but I could have made it a bit creamier with the addition of more pea cooking liquid or water. Next time…
Did you know that dried black-eyed peas don’t need to soaked before cooking? This little tidbit will prompt me to make them more often – I try really hard to be good at planning, but it doesn’t always work out the way it should.
The kids ate four small bowls each of black-eyed peas during lunch today. Good thing I cooked up such a large batch!
And, finally tonight, I used the last of my peas and whipped up Mama Pea’s Black-Eyed Pea Salad with Corn and Peppers (pictured above) that she posted this morning. I’m letting it marinate overnight for a snack or lunch tomorrow. (I must admit, I tried it – actually, many spoonfuls already – and it’s so good!) Note: I used cilantro instead of parsley and scallions instead of onions.
All those black-eyed peas surely have earned me at least $10, or something like that. Don’t you think?
Black eyed beans/peas are a staple in our home – my husband is West African and grew up eating them each day. I do appreciate the no soaking required but have noticed that many cookbooks still indicate them as a bean which requires soaking. I happen to love bk-eyed beans sauteed in olive oil with salt and garlic powder over toast. Yum!
Very cool, Kika. We love them, too. Azuki beans don’t need to be soaked either, so I’ve also recently made a big batch of those for some azuki/kabocha miso soup. Your saute sounds delicious. I will try that. Do you mash the black-eyed peas or leave them intact? We have been putting guacamole with some mashed butter beans on toast lately – a big hit.
We leave them intact but they might mash a tiny bit naturally as they’re stirred a bit. Either way, delicious!
I’ve never cooked dried black eyed peas. I’m not sure why. I guess it’s something I never think of storing or buying. (I think I will now!) Jane mentioned that it would have been a fun thing to make Hoppin’ John (very southern. Beans and rice usually served with collards) on New Year’s Day. I wish I would have remembered and planned for it. That salad has my mouth watering. I make the same one with black beans. We love it. I usually add chopped tomato and avacado.
xo to you my friend (always get excited when I see something new from you!)
Yes, I meant to make Hoppin’ John, too! There are a lot of veg recipes out there that look yummy. Happy day to you Emily!