Black-Eyed Peas Food

Categories: Food
    • Origin: Africa
    • Believed to have been brought to the U.S. in the 1600s
    • They are most commonly served as a side dish, but can be added to salads, soups, casseroles and stews
    • Store in a cool, dry place to prevent hardening and/or mold

  • Black-eyed peas, also called cowpeas or crowder peas are a pale-colored dry bean, with a black spot that gives them their name. It is often considered a staple of a Southern diet as a side dish or a dish known as Hoppin' John. In the United States and particularly in the South, they are traditionally eaten on New Year's Day for good luck throughout the year.

  • Health Benefits

    Black-eyed peas are an excellent source of calcium, vitamin A and folate. They are low in fat and sodium and contain no cholesterol.

  • How to Cook Black-Eyed Peas

    • Sort peas, removing any foreign matter, including small stones.
    • Rinse well with cold water.
    • Soaking is recommended to lessen the gas-forming properties.

  • Hoppin' John

    Hoppin' John is a rich dish made with black-eyed peas and rice. Bacon, ham or sausage is often added to the dish for flavor, along with various spices. In the South, eating Hoppin' John on New Year's Day is believed to bring good fortune.St. Petersburg Times: Deconstructing: Hoppin' John (December 28, 2008)

About this page

  • Page Views
    0
What is this?
No one is currently managing this page.
What is this?
This page currently has no vertical manager.

Featured Pages

Contact Mahalo | Terms of Service | Privacy Policy | Advertisers | RSS for this page | CC License 2.0
©2007-2009 Mahalo.com Incorporated.
Powered By EdgeCast