This week we received dried black-eyed peas from our CSA. I have yet to shell the peas but am guessing that it will probably come out to be 1/4 cup of peas. Does anyone have any ideas for what I should do with these? And do you know if you have to soak them before you cook them? Looking forward to trying something new!
Tuesday, August 5, 2008
Dried Black-eyed Peas
This week we received dried black-eyed peas from our CSA. I have yet to shell the peas but am guessing that it will probably come out to be 1/4 cup of peas. Does anyone have any ideas for what I should do with these? And do you know if you have to soak them before you cook them? Looking forward to trying something new!
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Yesterday and today I have been dealing with a bunch of peas I got from my mother-in-law. They aren't black-eyed peas, but I bet they work about the same. The "dried" part confuses me a little, but if you are getting them unshelled, this is how I'm doing mine.
1. Shell the peas and rinse them in cold water.
2. Put them in a saucepan and cover with a good amount of water.
3. Add salt to taste.
4. Bring to a boil, then reduce heat to a slow simmering boil.
5. Cover, and cook for 30 min to 1 hour. Test for tenderness after about 30 min.
You don't have to soak dried black-eyed peas, but you may have to cook them longer. (45 mins or so)
I like to sautee onions and garlic in some olive oil first before I add the peas and water. Adding ham or bacon bits is good too, if you eat pork.
But if you only have 1/4 cup maybe you could just add them to a soup that you plan to simmer for a while.
I've also used Emeril's Creole Crowder Peas recipe (minus the Emeril brand seasoning) and they turned out yummy!
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