Black-Eyed Peas

IMG_4273

I didn’t know about it until recently, but apparently black eyed peas are the beans of the New Year season.  Rumor has it the peas represent pennies or coins, and are served with collard greens to represent money and cornbread to represent gold.  I’m not one for superstition, so I’ll call it a tradition that indicates these legumes are supposed to bring fortune in the coming year. I’m not sure how eating beans will add to your bank account, besides the less than obvious connection of beans to fiber, thriftiness, and health, but for whatever reason I soaked a huge bowl of these black eyed beauts. Once they were soaked, I went ahead and cooked them, then divided them up and tried them in a dip, a soup, and a salad. Like many beans they’re pretty flavor neutral, and tend to take on the taste of whatever they’re spiced or paired with. In any case, all the variations worked out well. The hummus is very creamy, because the black-eyed peas tend to be a little softer than garbanzos, so if you’re looking for a tasty, creamy, and healthy dip, this one is for you. Adding beans to soups and salads is a great way to make them more filling, and jack up the fiber and protein. I’ll probably be adding some collard to the soup in the future, as these flavors tend to pair together and collards are a super nutritious green. In any case, even if the rumors about black-eyed peas aren’t true, they at least give you your money’s worth in terms of nutrition, if not future prosperity!

Black Eyed Pea Salad 

Servings: 6-8

Ingredients:

  • 4 cups black-eyed peas, cooked
  • 1 medium red onion, finely diced
  • 1 pint grape tomatoes, sliced in half
  • 1 bell pepper (red, yellow, orange, or green), diced
  • 1 cup frozen organic sweet corn
  • 1/2 cup flat leaf parsley, finely chopped
  • 3 tbsp organic apple cider vinegar
  • 3 tbsp. EVOO (extra virgin olive oil)
  • 1 tsp Himalayn, Celtic, or Real salt
  • Freshly ground black pepper to taste

How to:

In a large bowl, toss to combine the black-eyed peas, red onion, tomatoes, bell pepper, corn, and parsley. Add the EVOO, apple cider vinegar, salt and pepper to taste.  Refrigerate until ready to serve.

IMG_4283

Southern Black Eyed Pea Soup

Servings: 6-8

Ingredients:

  • 2 cups black-eyed peas, cooked
  • 32 fl oz vegetable broth
  • 1 tbsp coconut oil (optional) Saute with a few tbsp of broth instead for an oil free soup
  • 1 large onion, finely diced
  • 4 garlic cloves, finely chopped 
  • 1 large carrot, peeled and finely diced
  • 2 small potatoes, finely diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano 
  • Himalyan, Celtic or Real salt to taste
  • Freshly ground black pepper to taste

How to:

Gather all your ingredients. Have your vegetables chopped and ready to go. 

Heat a medium sized pot to medium high. Add a tbsp of coconut oil if using or use broth. Add the onion and saute on low until translucent. Stir in the garlic, carrots, and potatoes. Add the broth, the dried thyme and oregano. Bring to boil. cover and simmer for 15 minutes or so, until the carrots and potatoes are fork tender. Stir in the black-eyed peas. Season with salt and pepper to taste. 

IMG_4288

Black-Eyed Pea Hummus

Makes: 1 cup

Ingredients:

  • 1 cup black-eye pea, cooked
  • 1 1/2 tbsp tahini 
  • 1 lemon, juiced
  • 1 large clove garlic
  • Water as needed
  • Himalyan, Celtic or Real salt to taste
  • Pinch of cumin (optional)
  • Smoked paprika (for garnish and flavor)
  • Pinch of flat leaf parsley (garnish)

How to:

Combine the black-eye pea, tahini, lemon, garlic in a high powered blender. Add a little bit of water and blend for a few minutes on low until thoroughly mixed, increase speed and blend until smooth. If hummus is too thick, add a little more water, a few tablespoons at a time, until desired consistency.

Place in serving bowl, and create a shallow well in the center of the hummus. Sprinkle with smoked paprika and garnish with finely chopped parsley like so (see above photo). Add a small amount (1-2 tablespoons) of olive oil in the well. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Print Friendly

Leave a Reply

Your email address will not be published. Required fields are marked *