Boiled Black-eyed Peas

Boiled Black-eyed Peas Recipe from USA - Ingredients: black-eyed peas, beef bouillon, onion, salt

Region / culture: USA | Preparation time: 1 hour | Cooking time: 1 hour | Servings: 6

Introduction

Boiled Black-eyed Peas is a classic dish that has been enjoyed for generations. This simple yet flavorful recipe is not only easy to make but also packed with nutrition. Whether you're looking for a hearty side dish or a main course, this recipe is versatile and can be adapted to suit any meal. With its rich history and nutritional benefits, boiled black-eyed peas are a staple in many cultures around the world.

History

The history of black-eyed peas dates back to Africa, where they are believed to have originated. They were introduced to the Americas through the transatlantic slave trade and have since become a significant part of Southern cuisine in the United States. Traditionally, black-eyed peas are eaten on New Year's Day for good luck and prosperity throughout the year. This recipe has been passed down through generations, with each family adding their unique twist.

Ingredients

1 package (16 oz or 454 g) of dry black-eyed peas
8 cups of cold water
6 cups of warm water
2 cubes of reduced-sodium beef bouillon
1 medium onion, finely diced
0.25 tsp of salt

How to prepare

Rinse and sort the peas. In a large pot, bring cold water and peas to a boil over high heat; boil for 2 minutes. Remove from heat, cover, and allow to soak for 1 hour. Drain off the water and rinse the peas.
Place the soaked peas, warm water, bouillon cubes, and onion in a large pot. Bring to a boil over high heat. Reduce the heat to low.
Cook for 45 minutes to 1 hour or until the peas are tender, adding more warm water if necessary. Stir periodically. The peas should be covered with a thick sauce.
Add salt, stir gently, and serve.

Variations

Add diced tomatoes and green chilies for a spicy kick.
Stir in chopped kale or spinach during the last few minutes of cooking for added nutrition.
For a creamy version, mash some of the peas before serving.

Cooking Tips & Tricks

To ensure your boiled black-eyed peas are flavorful and tender, consider the following tips:

- Soaking the peas overnight can reduce cooking time and make them easier to digest.

- Adding a piece of smoked meat, such as ham hock or bacon, can infuse the peas with a rich, smoky flavor.

- For a vegetarian option, use vegetable bouillon cubes instead of beef.

- Adjust the seasoning to your taste, but be careful not to over-salt.

Serving Suggestions

Boiled black-eyed peas can be served as a main dish or a side. They pair well with rice, cornbread, or sautéed greens. For a complete meal, serve them alongside grilled chicken or fish.

Cooking Techniques

The key to perfectly cooked black-eyed peas is slow simmering. This method allows the flavors to meld together and the peas to become tender without falling apart.

Ingredient Substitutions

Substitute chicken bouillon for beef for a different flavor profile.

- Use diced bell peppers instead of onions for a sweeter taste.

- Replace salt with a splash of soy sauce or Worcestershire sauce for added umami.

Make Ahead Tips

Boiled black-eyed peas can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stove or in the microwave before serving.

Presentation Ideas

Serve boiled black-eyed peas in a beautiful bowl garnished with fresh parsley or green onions. A drizzle of olive oil and a sprinkle of cracked black pepper can add a touch of elegance.

Pairing Recommendations

Pair boiled black-eyed peas with cornbread and collard greens for a traditional Southern meal. For a lighter option, serve with a fresh garden salad and vinaigrette dressing.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simmer on the stove over low heat, adding a little water if necessary to prevent sticking.

Nutrition Information

Calories per serving

A serving of boiled black-eyed peas contains approximately 200 calories, making it a low-calorie option that's filling and nutritious.

Carbohydrates

Black-eyed peas are a great source of carbohydrates, providing energy to fuel your body. A serving of this recipe contains approximately 35 grams of carbohydrates, making it a hearty choice for those needing a boost of energy.

Fats

This recipe is low in fat, with only about 1 gram per serving, most of which is unsaturated fat. This makes it a heart-healthy option for those monitoring their fat intake.

Proteins

Black-eyed peas are an excellent source of plant-based protein, with about 13 grams per serving. This makes them a fantastic option for vegetarians and vegans looking to increase their protein intake.

Vitamins and minerals

Boiled black-eyed peas are rich in vitamins and minerals, including Vitamin A, Vitamin C, calcium, and iron. These nutrients are essential for maintaining healthy vision, immune function, bone health, and oxygen transport in the body.

Alergens

This recipe is free from common allergens such as gluten, nuts, dairy, and eggs, making it suitable for those with food sensitivities or allergies.

Summary

Overall, boiled black-eyed peas are a nutritious and versatile dish. They are high in protein, fiber, vitamins, and minerals while being low in fat and calories. This makes them an excellent choice for anyone looking to enjoy a healthy and satisfying meal.

Summary

Boiled Black-eyed Peas is a timeless recipe that offers both nutrition and comfort. With its rich history and versatility, it's a dish that can be enjoyed in countless ways. Whether you're seeking a simple side or a hearty main course, this recipe is sure to satisfy.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day and I was visiting my dear friend Martha, who lived down the street from me. Martha was known for her delicious Southern cooking and she had graciously invited me over for lunch.

As soon as I walked into her cozy kitchen, I was hit with the mouthwatering aroma of simmering spices and hearty ingredients. Martha was busy at the stove, stirring a bubbling pot of black-eyed peas. The sight of those plump beans soaking up the savory broth made my stomach growl in anticipation.

"Come sit down, dear," Martha said, motioning for me to take a seat at her old wooden table. "I'm just finishing up this batch of boiled black-eyed peas. Would you like to learn how to make them?"

I eagerly nodded, eager to absorb any cooking wisdom Martha was willing to impart. She handed me a worn recipe card, stained with years of use, and began to explain the process.

"The key to perfect black-eyed peas is in the seasoning," Martha said, her eyes twinkling with culinary expertise. "You have to be generous with the salt, pepper, and garlic. And don't forget the bay leaves – they give the peas a subtle, earthy flavor that can't be beat."

As Martha walked me through each step of the recipe, I marveled at her skill and knowledge. She had learned to make boiled black-eyed peas from her own grandmother, who had passed down the recipe through generations of Southern women. The tradition of cooking with love and care was evident in every dish Martha prepared.

After patiently simmering the peas for over an hour, Martha scooped a steaming spoonful into a bowl and handed it to me. The velvety beans were tender and rich, with a deep, satisfying flavor that warmed me from the inside out.

"Here you go, my dear," Martha said, smiling as she watched me take my first bite. "I hope you enjoy these boiled black-eyed peas as much as I do."

I savored the peas slowly, letting the flavors linger on my tongue. Each bite was a testament to the power of tradition and the joy of sharing food with loved ones. As I finished my bowl, I knew that this recipe would become a staple in my own kitchen.

Over the years, I have made Martha's boiled black-eyed peas countless times, each batch a tribute to the friendship and culinary wisdom we shared. I have passed the recipe down to my own grandchildren, teaching them the art of Southern cooking and the importance of preserving family traditions.

As I continue to cook and create in my kitchen, I am reminded of the joy and connection that food can bring. Each time I make a pot of boiled black-eyed peas, I am transported back to that sunny day in Martha's kitchen, where I first learned the magic of simple ingredients and shared meals.

And so, I will always hold onto this recipe for boiled black-eyed peas with gratitude and love, knowing that it represents not just a delicious dish, but a cherished memory of a dear friend and a lifetime of culinary adventures.