Ingredient Of The Week~~Fresh Black Eyed Peas

(PIC COMING AS SOON AS MY PHONE WILL LET ME UP LOAD)
The black-eyed pea (also known as the cow pea) to many are only thought of as those black and white dried beans found in the grocery store. But shockingly there is a whole other world of these amazing little beans; or what they really are PEAS (yes they come in a pod).


These peas have been used in North Africa cooking for centuries, but are surprisingly little known outside of the southern United States. The peas were probably introduced to the Southern cuisine by Spanish explorers and African slaves.

They are available dried, fresh, canned, and frozen. You will find frozen, dried and canned in most grocery store. While fresh are found seasonally at farmers markets (like the Vista Farmers Market).

The flavorful peas are used to make soups, salads, fritters, and casseroles; they can also be puréed; or sprouted. While for many people they are a staple for New Year, for there believed ability to bring good luck.

To cook your fresh black eyed peas~~ Place fresh black-eyed peas in large saucepan. Cover with water; bring to a boil over high heat.
Reduce heat to low. Simmer, covered, until peas are soft when pierced with fork, 15 to 20 minutes. Drain.
Then used in anything (soups, salads, rice, and more).

This step can me skipped by using frozen pea, but I recommend at least once trying the fresh peas. As they are amazing.

My next purchase I am going to try steaming the whole pod (like edamame) and tossing them in a little salt for snacking.