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Jul 2, 2009 06:47 PM

Cowpea recipes?

Hi All!

Picked up a bag of dried cowpeas on a whim....just wondering if anyone out there has ideas for how I might use this nutritious pantry addition?

Thanks for any ideas you have!

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    1. re: goodhealthgourmet

      Thanks ghg- perhaps I should have specified I already did a search. :) I did come up with these, and didn't realize that black-eyed peas and cowpeas are interchangable terms (?)....I thought the search engine was simply a little misguided.

      In any case, the image here looks like what I bought (from I suppose that I could simply use it where I'd use any other dried legume, but thought this thread could produce some more original ideas than what I've seen in previous threads and what I already have up my sleeve....

      1. re: 4Snisl

        Now those do look different than the blackeye peas I used. Unless it's the photo, they look pink?

        1. re: 4Snisl

          wasn't sure, so i figured i'd post 'em just in case :)

      2. fo' shizzle 4snisl, you don't need to wade through all those threads.

        your peas are brown crowder cowpeas. as to imaginative uses, i've got none. i like them simply prepared.

        maybe this is what you already have "up your sleeve:"

        just take some bacon, chop it up, and render the fat, add the beans and some water, and a smoked ham hock, bring to boil, then simmer, covered, till peas are soft. season with salt & pepper halfway through, after tasting.

        serve with some pepper-vinegar sauce splashed on top, along with cornbread (or better, corn pone) to soak up the potlikker.

        here's a warm cowpea salad with green herb dressing

        oh, this *is* different: peppered tuna with crowder peas

        but...i guess you can google, too, just like any of us! ;-)).

        actually, i like the bean salad, with a vinaigrette, with chopped celery, red onion, red and yellow bell pepper, fresh cukes & tomatoes, alittle minced garlic and jalapeƱo (like the "cowboy caviar" concept).
        perfect fort summer, and can be served chilled or room temp! (actually room temp is tastier, imo).

        ps in the future, when linking something, do not lert any characters touch the url, lest it won't work. see, your link doesn't work because you have the parenthesis mark adjacent to the ".com". here's a working link direct to the photo/info:

        2 Replies
        1. re: alkapal

          I like your ideas.....the thought of adding bacon and a ham hock didn't occur to me because I don't eat pork ;)....., but adding a smoked turkey wing and turkey bacon might work instead! This is what I've often done with recipes that call for a ham hock.

          I love TX caviar, and didn't think about using these in place of black-eyes peas. Maybe I should just cook a "plain" batch and see how the flavor inspires me.....I probably would have never thought to match these with tuna!

          (And thanks for posting the correct link! I admit I didn't check it, I just wanted to source the picture that is directly attached to the post.)

          1. re: 4Snisl

            The smoked turkey wing is a must. I'd skip the turkey bacon and add a chopped onion. But that's just me...

        2. YUM, I love blackeye peas. Are they the same?
          I made blackeye peas last week, and were they ever good. I use the crockpot ( as I do with all beans) and added a vegetable liquor (beet and chard). An onion, garlic, cumin, about a cup of very rich chicken stock, fresh tomatoes, green pepper, a whole jalapeno, a ham bone (this was a good one too) bay leaves, salt and pepper. I think that was it.

          It came out wonderfully, and I made cornbread to go with. I top with cilantro, tomatoes, onions and sour cream. Oh and some hot sauce too!

          3 Replies
            1. re: chef chicklet

              Oh, I like the idea of using "vegetable liquor" to cook up dried peas! The weather is cool enough so I don't mind turning on the oven to make some cornbread. Plus, I do have a little sour cream (and am never without hot sauce :). I might have to do a quick soak on these beans so I can have them for dinner tonight!

              1. re: 4Snisl

                I made these and it was over 100, my son came in and was raving also about good they were. I don't know why, but I'll do that. I'll make beans or soup when it's hot.

                I could eat beans of any kind any day.
                And Thanks!

            2. the term "cowpeas" covers a wide range of peas, also known as "field peas" -- black eyed peas and crowders (like those 4snisl has) are different varieties of "cowpeas." i also like whiteacre peas (with snaps). see them here:
              (i get them frozen at winn-dixie when i'm down in fort myers, florida).

              i don't think crowders are the "same" peas as black-eyed peas, unlike what wiki sez: maybe i'm wrong, but to me, crowders look different, and my family never called them the same.

              legume lovers, look at all these wonderful ideas! http://thewellseasonedcook.blogspot.c...

              6 Replies
              1. re: alkapal

                Black-eyed peas are not crowder peas. Wikipedia is wrong. Or, rather, was wrong. That's the downfall and the beauty of the wiki - anybody can put bad information out there, but anybody else can fix it.

                1. re: alanbarnes

                  alanbarnes, did you fix wiki? bravo!

                  (i see the "equivalency" of "crowder" and "black-eyed" peas is no longer in the article).

                2. re: alkapal

                  I got them too, probably Winn Dixie or Publix down here in SRQ. I used mine with ham hock, bacon, onion, etc, sort of traditional. I thought honestly they were part of the black eyed pea family. Never thought anything different. Interesting thread. Who knew?

                  1. re: alkapal

                    Well those cowpeas wiki is showing, are exactly the peas that I bought and have bought here in Norhtern CA for as long as I can remember.

                    1. re: chef chicklet

                      yes, but my point was that *crowder* peas are not the same as the *black-eyed" "cowpeas" shown in the wiki pic.

                      the term "cowpeas" covers a large universe of peas, and in that universe is black-eyed peas, crowders, whiteacres, creamers, etc. "they's" all good! ;-)).

                      1. re: alkapal

                        ohhhhhhhhhhhh! well yes, it's ALL good!

                  2. My idea? That one of the things I miss most about Tennessee is the vast array of field peas that are fresh in the produce markets this time of year! Crowders, creamers, lady peas, blackeyes, delightful and delicious in so many sizes and colors. Fresh, not quite dried, I could rarely see any reason to go beyond the standard way of trying out a chunk or cubes of bacon, cooking a little onion for a while, then putting in the peas with water and a pod or two of dried red pepper. Sometimes I'd grill some sausages and add them towards the end, and/or cook some greens in there as well to make a one-pot stew of pure summer love - to be brutally honest, the only love I had for a Tennessee summer!

                    6 Replies
                    1. re: Will Owen

                      will, i can relate to your "one-pot stew of pure summer love". mmmmm.

                      1. re: alkapal

                        omg, me too! so funny, peas or beans, whatever you call them deserve resepect.

                        1. re: Will Owen

                          i'd go with alanbarnes on your "plain" batch, using smoked turkey wing and an onion -- and don't forget enough salt. otherwise, those poor beans won't have a lot of flavor.

                          the tuna was an interesting combo - but tuna is also served with cannellini, right?

                          i too love texas caviar, and could just stand at the counter where i've just made it -- and keep "tasting" and ..."tasting".... and..."hey!! where's the texas caviar gone?"

                          1. re: alkapal

                            I was just sent a gorgeous cookbook to review that has a recipe for a sort of hot salad of blackeyes, cooked from dry, with torn-up spinach added to cook at the end. Then you chop some parsley, onion and a few tomatoes and top the peas with this plus a squeeze of lemon and some olive oil. I'm thinking of three or four different dinner combinations I want to try from this book, but the blackeyes and spinach thing is in all of them!

                            1. re: Will Owen

                              yum!!! the fresh cut summer tomatoes really shine there. i'd add just one teeny tiny thing: texas pete's pepper vinegar splashed on top at serving. (oh, and cornbread on the side, of course ;-).

                              i recently made a summer "soycutash" salad (trader joe's product, with edamame instead of limas ) with herbs and a cider vinegar dressing, and stood there at the counter like a fool eating it by the dessert spoonful. no oil added, and it was so fresh-tasting and "summer-y."