Fresh black-eyed peas - how to cook?

[No.19]

I went to the local Alameda farmer's market yesterday, and picked up a bag of fresh black-eyed peas on a whim.

Got them home and now realize I have no idea how to cook them! Any ideas or suggestions?

I looked around online, but most of the recipes deal with dried black-eyed peas. Also oddly enough, these peas are sometimes called cow peas.

[Karl S]

Actually, cowpeas is the older name for them. They are part of the large family of African peas, not a true New World bean in conventional parlance...

You don't need to parboil them, but the actual cooking time might be a bit longer than if you were dealing with parboiled dried peas.

Otherwise, you can use the same recipes.

[danna]

Put them in a pan w/ just enough water to cover. Put a lid on the pan and simmer until they are tender to your level of preference. I think the timing can swing wildly depending on just HOW fresh they are.

If your farmers market sells pepper jelley, try some as a condiment w/ fresh peas and beans.

[Candy]

You need to get some pork in the pot for seasoning, I prefer hog jowl but bacon will work too, cook them long and slow.

[danna]

different strokes.......

[No.19]

Thanks for the info! It'll be interesting to see if I like them :-)

I assume I'm shelling the peas, right?

[danna]

correct. a task that requires a television, IMO, or better yet, a small child. My Mom is a pea/bean freak. As a child I was pressed into slave labor shelling crowder peas(similar to black-eyed but better, IMO), lima beans (inlcuding the huge Fordhook that looks like a fava), breaking green beens, and other varieties of torture I have forgotten.

[JudiAU]

I cannot wait until I have some pea-shelling kids in my household. Oh! the luxury!

[Val Ann C]

Fresh black-eyed peas are so delicious. I simmer them in unsalted water until soft. (How soft is a matter of preference.) Then add salt.

Sometimes we eat them plain, maybe add a dash of hot sauce.

Peas and greens are a simple preparation: Cook a strip of bacon until crisp. Remove bacon and cook chopped onion in the grease. Add chopped greens (turnip, beet, chard...) with some water or broth. Cook until the greens are soft. Add cooked black-eyed peas and heat through.

[No.19]

Thanks for the info! I assume I'm shelling them? Pods don't like that edible :-)

[Candy]

Yes, shell those peas.

[Val Ann C]

Make sure you rinse the peas well after you shell them -- to remove sand and grit. I like to put the shelled peas in a big bowl of water, slosh them around, and then lift the peas out, leaving water and grit in the bowl.

You may also see papery coverings on the peas. Those are ok to cook, but it may look nicer if you rinse those off too.

I don't think the pods are good for anything but the compost heap.

[BlueHerons]

Cook with fatback and a large chopped Vidalia onion.

[Jim Washburn]

Yeah! And salt. Don't forget the salt.

Jim

[MidtownCoog]

Only salt at the end.

Otherwise they turn to mush.

[Jim Washburn]

Maybe they turn to mush in your kitchen, but they do not do so in mine, and they taste much better if cooked with salt than if salted after cooking.

Jim

[kayandallie]

Just thought I'd revive this post, as it is black-eyed pea season in my neck of the woods. I've been getting them at the local stand and am going tomorrow to pick a whole bunch to freeze. This topic and posts have guided my preparations, and I must say, black-eyed peas and collards are now way way up there on my list of my favorite meals. I do, though, add the veggie stock and at the end add some vinegar, compliments of Jack Bishop's "Vegetables Every Day" cookbook. My peas are simmering and my onion and bacon are saute-ing in anticipation of collards as I write.

[frankiii]

bacon, onion, garlc, saute

add cider vinegar, salt, pepper, red pepper or cayenne (a little dried thyme does not hurt but dont go overboard)

add the peas

add some water

start baking your corn bread

you can also make Hopin John by adding extra water (or stock) then adding rice just before the peas are done and letting the rice cook (per directions on the pack) to absorb the extra water in the peas, just add enough water for the rice. Classic Southern Creole one-pot dish that i think has it's origins in African cooking, but i could be wrong on that.

[frankiii]

for a little more info on peas and beans and cow peas and what ever you want to call them:

http://aggie-horticulture.tamu.edu/ex...

[kayandallie]

Is that (italics) what hoppin John is? I've never had it, only vaguely heard of it. Hmmm, may have to try it.
Good gracious, frankiii, I think it might take me a few month's study to figure out what kind of peas I'm really cookin! However, I think that I might have to do it, depending on my boredom level tomorrow when I'm shelling all those peas I'm planning on picking (if it doesn't rain).

[frankiii]

yes, hoppin john is black eyed peas with rice cooked in it. I guess you could use another type of pea or bean but i have always seen it with black eyed peas. many childhood hours were filled with snapping beans over a wash basin at my grandparents house. it is a nice, meditative activity.

[rootlesscosmo]

"Hoppin' John" = Anglicization of "pois pigeon," i.e. pigeon peas which is another name for these legumes. Gandules in Spanish.

[BigboyDan]

Them peas needs sum' flavorin'. A litle hamhock or a little bacon, garlic and pepper. Simmer until soft, and don't be saltin' anything 'till the end of cookin'.

Good.

[zenana]

one recipe I saw recommended adding a handful of the snapped pods for a better flavor. Anybody else ever heard of this?

[Scargod]

Yes, but they should be very immature pods. Usually these are dark green and about a 1/4 inch in diameter.