Black-Eyed Peas are small, beige legumes with a black eye in the center of one side; while termed "peas," they are actually beans. They are considered good luck in the American South, and eaten as part of New Years celebrations.
Black eye pea is pale-colored with a prominent black spot.. It is oval shaped.
Selecting and Buying
Black eyed peas are extremely drought tolerant and excessive watering should be avoided.
The crop is relatively free of pests and disease. Root-knot nematodes can be a problem, especially if crops are not rotated. As a nitrogen fixing legume, fertilization can exclude nitrogen three weeks after germination.
The blossom produces nectar plentifully and larger areas can be a source of honey. Because the bloom attracts a variety of pollinators, care must be taken in the application of insecticides to avoid label violations.
Preparation and Use
Depending on the source, you may need to sort through the dried peas to remove stones, bits of dirt and other debris. Before cooking, rinse in a colander with cold water then soak for 2-3 hours or overnight. This will reduce cooking times and make them easier to digest. Use of a pressure cooker will also speed up cooking time. To prepare for general use boil in water, with a bit of salt, until tender.
Conserving and Storing
It has to be stored in large Jars.
- Black-Eyed Peas With Yellow Rice
- Boston Black-Eyed Peas
- Artist "Peacasso" Creates a Portrait of Will.i.am Out of Black-Eyed Peas
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- Black-Eyed Pea Salsa
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- Black-Eyed Pea Cakes
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- Pork Medallions With Black-Eyed Pea Relish and Pimiento Cheese Rice