Southern Black Eyed Peas Recipe (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.

Soaked black eyed peas take about 45 minutes to 1 1/2 hours to cook, depending on the age of the beans, how long they were soaked for and how soft you prefer them. If you're starting with frozen black eyed peas, microwave until thawed before adding them to your dish.

The soluble fiber in black eyed peas slows digestion, which helps the body regulate blood sugar levels and reduces the risk of blood sugar spikes. This lowered risk makes black eyed peas a healthy food choice for people with diabetes.

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.

Soak the beans (optional): Unlike the stovetop method, you don't have to soak your beans if you're cooking them in the slow cooker. If you choose to forego soaking, you will have to cook them for longer. Cook the beans: Add beans to a slow cooker and cover with two inches of water or broth.

Be sure to test a black-eyed pea to make sure they are cooked thoroughly. A properly cooked black-eyed pea should be tender but still have a bite, not mushy. Canned black-eyed peas are best in recipes that don't require slow cooking or a long cook time, which can make them mushy.

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.

Black-eyed peas are often packaged in 1- or 2-pound bags. One pound of dry peas is about 2 cups. One cup of dry black-eyed peas makes 3 cups of cooked peas (6 servings).

My mom had a really neat trick for making canned peas taste good. She would drain the liquid from the can into a small saucepan and reduce it to almost a syrup, add an equal amount of butter to it to form a sauce, and then add the peas and heat them in the sauce just enough to warm them before serving.

Canned black-eyed peas will stay safe up to 3 years. Black-eyed peas that are already cooked should be allowed to cool then stored in an airtight container in the fridge for 3 to 5 days. Cooked dried black-eyed peas can be frozen in a re-sealable freezer safe bag.

How do you thicken your black-eyed peas? ›

Uncover and simmer, stirring frequently, until the peas are very tender, 1 to 1 1/2 hours more. Smash some of the peas up against the inside of the pot with a wooden spoon. Let simmer for 10 minutes. Smash more of the peas up against the inside of the pot again (this helps the broth thicken).

The three P's of diabetes are polydipsia, polyuria, and polyphagia. These mean increases in thirst, urination, and appetite. They are the most common diabetes symptoms and often happen at the same time.

For some people, black-eyed peas may cause stomach pain, gas, and bloating due to their content of raffinose, a type of fiber that can contribute to digestive issues ( 17 ).

Black-eyed peas are rich in potassium, a mineral that helps keep your blood pressure levels at healthy numbers and lowers your risk of heart disease. Some studies have linked low potassium in the diet with high blood pressure.

A teaspoon of bicarbonate of soda can be added to the peas whilst soaking or cooking (to speed up the softening process), but you can still achieve that perfect creamy texture with nothing but water - unless your water is especially hard.

Baking soda creates an alkaline environment which reduces soaking and cooking time and preserves the beans' skin. As a result, the old bean's color comes to life, keeping them vibrant instead of dull. Compared to the grainy texture offered by old beans, baking soda beans can yield a creamy and smooth texture.

On the other side of the pH equation, the addition of an alkali such as baking soda will break down the cell structure of the beans. But use it sparingly—no more than1/8 teaspoon per pound of beans. Too much will destroy nutrients and result in mushy beans.

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.