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The black-eyed pea ( Vigna unguiculata ), also called black-eyed bean, cowpea or southern pea, is an annual plant from the pea family ( Fabaceae) and is grown for its edible legumes. Black-eyed pea plants are believed to be native to West Africa but are widely grown in warm regions around the world.

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Black-eyed peas prefer a sunny spot, ideally one that gets at least eight hours of sunlight each day. The more sun the plants get, the bigger the harvest will be.

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Black-eyed peas are a type of legume. They are actually a bean, not a pea. They are related to cowpeas, or goat peas. Historically, they originate in West Africa, but they grow in warm.

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You can soak them one of two ways: 1) Cover them with water and add two tablespoons kosher salt per pound of beans. Soak overnight. 2) Place beans in a large pot over the stove and cover with water. Add salt and bring the water to a boil.

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How to cook black eyed peas (basic method) Place 1 pound dried black eyed peas in a large pot with broth, water, and salt. To use in salads: Cook 40 to 50 minutes until just tender, then drain. To serve as a creamy side dish: Cook 55 to 60 minutes until very tender and starting to break down.

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What are Black-Eyed Peas? Black-eyed peas are smallish beans with a dark spot on them that looks like an eye, that's where the name came from. They are hearty and have great texture and a subtle nutty flavor. They also have tons of health benefits — soluble fiber, folate, magnesium, vitamin A, iron, and more!

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Boil a pot of water and cook the black-eyed peas: Bring a medium pot of water to a boil. Add enough salt to make the water taste like the sea. Turn the heat down to low and add the black-eyed peas. Let them cook slowly, uncovered, until they are done, anywhere from 30 minutes to an hour, depending on how old the peas are.

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Start with Quality Ingredients. The first step towards mastering the art of seasoning black-eyed peas begins at the grocery store or farmers' market. Ensure you choose high-quality dried or fresh-black eyed-peas; they should be plump and without blemishes. 2. Soak Away Any Troubles.

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Black eyed peas are a rich source of complex carbs, which take longer to digest than simple carbs, provide energy and fiber, and help with weight loss. Black eyed peas are also an.

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The black-eyed pea is a variety of the cowpea ( Vigna unguiculata ), which is a member of the legume, pea, or bean family. Besides the popular name "black-eyed pea," it is also known as "goat pea" and "southern pea," and the most common commercial variety in the United States is called the California Blackeye.

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Try using nutrient-packed beef bone broth or the more popular choice of chicken broth, and smoked paprika. A couple of cups of chopped kale or fresh greens and a bay leaf add texture flavor twist.

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Black-eyed peas, also known as cowpeas, are a common legume cultivated around the globe. Despite their name, black-eyed peas are not peas but rather a type of bean. They're generally.

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Can You Use Fresh Black-Eyed Peas? Yes, you can use fresh black-eyed peas in place of dried. Substitute 2 lb. fresh shelled peas or frozen, thawed peas for dried peas. Combine peas and all remaining ingredients except olive oil in a large Dutch oven, and bring to a boil over medium-high, skimming and discarding foam from surface as necessary.

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FULL PRINTABLE RECIPE BELOW. Put the ready to eat, or cooked black eyed peas in a serving bowl. Add the diced onion. Pour on the olive oil. Sprinkle on the salt. Last, but not least, add the vinegar. I like a strong wine vinegar (high acidity, like 6.5% or higher). Stir until all the ingredients are well combined.

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Black-eyed peas are a bean that belongs to the legume family (Fabaceae). Legumes are a large group of foods that includes beans and lentils. Regarding their appearance, they are equivalent to a red kidney bean in size and somewhat similar in shape.