Black Eyed Peas (Stovetop) Recipe - The Cookie Rookie® (2024)

FAQs

What does baking soda do to black-eyed peas? ›

Bottom Line. If beans make you uncomfortably gassy, sprinkle a little baking soda into their soaking water. It will reduce the volume of gas produced by the legumes, plus, they will cook quicker. If you're even shorter on time, you may want to try some of our favorite recipes to make with a can of black beans.

Add onion, pepper and garlic and cook about 6 minutes or until vegetables are tender-crisp. Add ham and cook 2 minutes. Simply add the canned black eyed peas, tomatoes, and the other remaining ingredients and bring to a boil. Cover and simmer 10 minutes.

Black-Eyed Peas Nutrition

“Black-eyed peas are an affordable source of plant-based protein and an excellent source of fiber, which helps you feel full longer and plays a role in heart health and keeping blood sugar stable,” Msora-Kasago says.

Yes, canned black-eyed peas are already cooked and ready to eat. They have been pre-cooked during the canning process, making them convenient and quick to use in various recipes.

To degas with baking soda, add a teaspoon of baking soda to 4 quarts of water. Stir in the dried beans and bring to a boil. Then turn off the heat and let the beans soak at least four hours (I usually do this the night before I want to use them; the longer soak won't hurt them). Drain, rinse and rinse again.

To cut down on the gassy properties, you can add a little baking soda to your recipe. The baking soda helps break down some of the beans' natural gas-making sugars. ... To degas with baking soda, add a teaspoon of baking soda to 4 quarts of water. Stir in the dried beans and bring to a boil.

Not soaking the black-eyed peas can slightly impact the texture, as they can take longer to cook and may be slightly firmer compared to soaked ones. However, the taste will remain similar whether you soak them or not.

Drain them the next day and bring them to a boil in cold water, then reduce the heat so the water barely simmers: dried black-eyed peas can overcook, and a rolling boil could cause them to break apart. Taste the peas often to check their doneness: They should be creamy but retain their shape.

One unusual but common New Year's Day black-eyed peas tradition involves putting actual money in the dish. Some add to their “luck” by cooking their pot of peas with a penny or dime inside. Whoever gets the bowl with the coin in it, according to legend, has the best luck for the new year.

Navy beans have no vitamin A in them whatsoever, while black-eyed peas have 1,305 international units of vitamin A in one cup. The large amount of vitamin A in black-eyed peas can help skin and eye health, but navy beans do not offer these benefits. Navy beans contain significantly more calcium than black-eyed peas.

Why do Southerners eat black-eyed peas? ›

Often referred to as hoppin' john, black-eyed peas and collard greens are commonly eaten as part of a Southern tradition to bring forth good luck and prosperity in the new year.

Eating black-eyed peas regularly can provide a number of health benefits, including: Reducing the risk of heart disease. Black-eyed peas are high in fiber, which can help to lower cholesterol and reduce the risk of heart disease. Improving blood sugar control.

Canned black-eyed peas are best in recipes that don't require slow cooking or a long cook time, which can make them mushy. If you're using canned black-eyed peas, simply rinse them in a colander to remove any liquid from the can as well as excess salt. Then you're good to go!

Drain the canned black eyed peas, then add them to the pot along with the oregano, smoked paprika, cayenne pepper, black pepper, and vegetable broth. Stir to combine. Place a lid on the pot, turn the heat up to medium high, and bring the pot up to a boil.

In Southern cuisine, they are often paired with ham hocks or smoked turkey for added flavor. Jambalaya, a Cajun dish, and Hoppin' John, a traditional Southern dish combining black-eyed peas, rice, and pork, are popular choices. These pairings create a well-rounded and satisfying meal.

The addition of baking soda to the cooking water does two things: It adds sodium ions that weaken the pectin as explained above, and more importantly, an alkaline environment causes the pectin molecules to break down into smaller molecules that greatly weakens the pectin causing the beans to soften much more rapidly.

But use it sparingly—no more than1/8 teaspoon per pound of beans. Too much will destroy nutrients and result in mushy beans. Do tender beans really deserve all this attention? You bet!

Baking soda can help neutralize stomach acid, which may relieve painful bloating. Try drinking an 8-ounce glass of water with 1/2 teaspoon of dissolved baking soda.

Method. Put the marrowfat peas and bicarbonate of soda in a large heatproof bowl and cover with boiling water. Leave to soak for 12 hours or overnight.