Black-Eyed Peas: Recipe, Nutrition, How to Store

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by Carol M. Bareuther, R.D.

BLACK-EYED PEAS NUTRITION

One cup provides just 199 calories, along with a powerful punch of nutrients, like protein, calcium, iron and potassium (which helps prevent high blood pressure). And it all comes in a cholesterol-free, virtually fat-free, high-fiber package.

HOW TO CHOOSE BLACK-EYED PEAS
Look for uniform color. Shelve bags with cracked, broken, faded or drylooking peas, indicating staleness. Check for insect damage (pin-sized holes) when buying in bulk.

HOW TO STORE BLACK-EYED PEAS
Store dried peas in tightly sealed containers to maintain freshness. Don’t mix new peas with older ones because they won’t all cook evenly. Cooked, refrigerated peas will keep fresh for up to three to four days.

Black-Eyed Peas Healthy Side Dish Recipe

Soak overnight in refrigerator (to make them cook faster and reduce gas-forming properties).
Throw out water and add enough fresh water to cover peas.
Bring to a boil; then, simmer until soft (may take up to half an hour).
Add a little salt, if desired, and enjoy.

Note: Southerners traditionally simmer the

beans (and greens, for that matter) with ham

hock or salt pork in the pot for flavor.

Directions adapted in part from USDA

publication.

BLACK-EYED PEAS HISTORY AND RECIPES
“Fakelore” is what culinary historian and cookbook author John Martin Taylor calls the common tale about why Southerners eat black-eyed peas on New Year’s. The story goes that during the Civil War, Union soldiers ravaged the South but left the black-eyed peas alone, considering them only animal feed or food slaves ate. Thus, Southerners started eating them on New Year’s Day for good luck.

But in reality, the practice seems to date to before the Civil War, agrees Jennifer J. Harbster, M.L.I.S., a reference specialist with the Library of Congress. “In fact, the literature reveals that the tradition… may go back to the 18th/19th century,” she says, citing The Oxford Encyclopedia of Food and Drink in America.

Taylor, author of Hoppin’ John’s Lowcountry Cooking, gives the same “fakelore” designation to stories about how the traditional dish hoppin’ John got its name. In any event, he says, it’s “a seasoned rice and peas dish of West African origin that the slaves brought with them to the U.S. Today, it's still a staple in the Southeast.”

Here's a hoppin' John recipe. But you don’t have to cook that to enjoy these meaty treats. Black-eyed peas also make a delicious, hearty side dish by themselves. Just follow the directions to the right.

CAROL M. BAREUTHER, R.D., is a nutritionist with the Special Supplemental Nutrition Program for Women, Infants, and Children in St. Thomas, U.S. Virgin Islands.

Last updated and/or approved: March 2010. Article first appeared in January/February 2008 former print magazine. Bios current as of January 2008.

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