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<h1>Black-Eyed Peas</h1><div alig="" align="left">
<div>

<div>The little black-eyed pea was first used in Asia but now is one of the best-known dishes of the <st1:place w:st="on">Southern U.S.</st1:place> One traditional New Year’s Day feast is <u><a href="/recipes/hoppin%20john/best"><u>Hoppin’ John</u></a></u>, a blend of <u><a href="/glossary/peas"><u>peas</u></a></u>, <u><a href="/glossary/rice"><u>rice</u></a></u>, and sausage. For some, it means a simple pot of simmering peas and <u><a href="/glossary/onion"><u>onions</u></a></u>, with a ham hock or fatback. <u><a href="/recipes/cornbread/best"><u>Cornbread</u></a></u> is a typical accompaniment. In many states, the cooked peas are referred to as “<u><a href="/recipes/texas%20caviar/best"><u>caviar</u></a></u>.” Black-eyed peas have a unique taste that is described as “earthy.”
<h3>History</h3>
<p>Several legends and traditions revolve around the black-eyed pea.
Its consumption on the first day of January is believed to bring good
luck, especially if at least 365 peas are consumed. If eaten with
turnip <u><a href="/glossary/greens"><u>greens</u></a></u> or <u><a href="/glossary/cabbage"><u>cabbage</u></a></u>, prosperous times lie ahead.</p>
<p>The peas, called congre, may have arrived in <st1:place w:st="on"><st1:country-region w:st="on">America</st1:country-region></st1:place>
with slaves. During the Civil War, vast crops were burned with the
exclusion of black-eyed peas, which were used to feed cattle. Many
families of all classes survived thanks to black-eyed peas. After that,
they were no longer considered “poor man’s” food or fodder.</p>
<p>In ancient times, it was thought that eating black-eyed peas demonstrated humility and would bring blessings from the gods.</p>
<h3>Varieties</h3>
<p>They’re known as crowder peas, cowpeas, chawli, lobiya, <st1:place w:st="on"><st1:country-region w:st="on">China</st1:country-region></st1:place> beans, and black-eye beans. The yellow-eyed cowpea has a lighter-colored eyespot.</p>
<h3>Buying Tips</h3>
<p>Dried, canned, and frozen beans are readily available in many
regions. Fresh peas may be purchased at farmers’ markets. After
shelling, they can be <u><a href="/glossary/blanch"><u>blanched</u></a></u> and frozen.</p>
<h3>Storage Tips</h3>
<p>Refrigerated cooked peas up to a week. They freeze well. Dried peas
will keep one year in the pantry. Warmth makes them hard and humidity
can cause mold. Do not mix with fresher packages; older products may
take longer to soften. In fact, old beans should be discarded as some
will never become soft.</p>
<h3>Usage Tips</h3>
<p><span>• </span>Overcooking will make black-eyed peas mushy. </p>
<p><span>• </span>For every cup of dried peas, add four cups water.
Drain once in the first thirty minutes of cooking time to reduce
digestive problems.</p>
<p><span>• </span>After <u><a href="/glossary/simmer"><u>simmering</u></a></u>, let them cool and use in <u><a href="/glossary/salad"><u>salads</u></a></u>.</p>
<p><span>• </span><a href="/glossary/puree">Puree</a> the cooked peas in a <a href="/glossary/blender">blender</a> (like <a href="/glossary/chickpeas">chickpeas</a>) to create a <u><a href="/recipes/hummous/best"><u>hummus</u></a></u>.</p>
<p><span>• </span>Two cups dried beans equals five cups cooked.</p>
<h3>Substitution Tips</h3>
<p><span>R</span></div></div></div>

The humble little black-eyed pea is a New Year’s symbol of good luck in the Southern US

Black-Eyed Peas

The little black-eyed pea was first used in Asia but now is one of the best-known dishes of the Southern U.S. One traditional New Year’s Day feast is Hoppin’ John, a blend of peas, rice, and sausage. For some, it means a simple pot of simmering peas and onions, with a ham hock or fatback. Cornbread is a typical accompaniment. In many states, the cooked peas are referred to as “caviar.” Black-eyed peas have a unique taste that is described as “earthy.”

History

Several legends and traditions revolve around the black-eyed pea. Its consumption on the first day of January is believed to bring good luck, especially if at least 365 peas are consumed. If eaten with turnip greens or cabbage, prosperous times lie ahead.

The peas, called congre, may have arrived in America with slaves. During the Civil War, vast crops were burned with the exclusion of black-eyed peas, which were used to feed cattle. Many families of all classes survived thanks to black-eyed peas. After that, they were no longer considered “poor man’s” food or fodder.

In ancient times, it was thought that eating black-eyed peas demonstrated humility and would bring blessings from the gods.

Varieties

They’re known as crowder peas, cowpeas, chawli, lobiya, China beans, and black-eye beans. The yellow-eyed cowpea has a lighter-colored eyespot.

Buying Tips

Dried, canned, and frozen beans are readily available in many regions. Fresh peas may be purchased at farmers’ markets. After shelling, they can be blanched and frozen.

Storage Tips

Refrigerated cooked peas up to a week. They freeze well. Dried peas will keep one year in the pantry. Warmth makes them hard and humidity can cause mold. Do not mix with fresher packages; older products may take longer to soften. In fact, old beans should be discarded as some will never become soft.

Usage Tips

• Overcooking will make black-eyed peas mushy.

• For every cup of dried peas, add four cups water. Drain once in the first thirty minutes of cooking time to reduce digestive problems.

• After simmering, let them cool and use in salads.

• Puree the cooked peas in a blender (like chickpeas) to create a hummus.

• Two cups dried beans equals five cups cooked.

Substitution Tips

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by BigOven editorial team