Ingredient spotlight: black-eyed peas

Black-eyed peas

Black-eyed peas are an underrated legume according to me, and that will stay true no matter how highly you already think they are rated. And don’t let the name confuse you! Despite being called ‘peas’, they are in fact beans. And to not be confused with the band, I recommend really sticking to the hyphenation! At least that’s what stuck out to me on google when I was doing my research. 

Nutrition

Black-eyes are a good plant-based source of protein, and are a generally healthy food stuff to consume. They provide folate, manganese, vitamin A, calcium, and iron. Black-eyed peas are of course gluten-free, so they are a great option for anyone avoiding gluten in their diet. 

Uses/Recipes

Black-eyed peas are suuuuper versatile, like so many of the legumes I have tried, and it seems like they are included in many culinary traditions. 

You can use black-eyed peas to make hummus or other dips, as well as use them in burritos. As a filler ingredient in a loaded salad or as the star ingredient of a side-salad, these beans are super stars, and I am confident you will love them as well. 

Use them to make vegan or vegetarian burger patties, or in curries. You can also use these peas in soups, either whole or blended smoothly into the soup. 

As with almost all legumes, black-eyed peas can be used in so many different ways, and I am sure you can find one you like. There is hardly a wrong way to eat and these beans, so go out and try your hand at whichever recipe strikes your fancy. I believe in you and whatever you are going to make! It is going to be beautiful and delicious!

Sources

  1. https://en.wikipedia.org/wiki/Black-eyed_pea 
  2. https://www.conserve-energy-future.com/benefits-black-eyed-peas.php
  3. https://www.medicalnewstoday.com/articles/black-eyed-peas-nutrition
  4. https://www.webmd.com/diet/health-benefits-black-eyed-peas#1
  5. https://www.healthline.com/nutrition/black-eyed-peas-nutrition
  6. https://www.nutrition-and-you.com/cowpeas.html

General caveats that I feel compelled to add: 

I am *NOT* a nutritionist. I am just someone who is deeply interested in and profoundly committed to eating delicious food only. In seeking to reach this goal, I am often trying out random new ingredients that I come across. These ingredients are ones I may not know anything about, and so I am simply sharing my notes with you. I will be updating these as I go along and learn more. I will also link to more recipes that use these ingredients, so that you can try them yourself. If you have any allergies or intolerances, please consult with an actual doctor who can guarantee you accurate information.

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