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Cowpea recipes?

4Snisl Jul 2, 2009 06:47 PM

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. goodhealthgourmet RE: 4Snisl Jul 2, 2009 07:17 PM

    to help you get started...


    3 Replies
    1. re: goodhealthgourmet
      4Snisl RE: goodhealthgourmet Jul 2, 2009 09:02 PM

      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 www.reimerseeds.com). 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
        chef chicklet RE: 4Snisl Jul 3, 2009 06:54 AM

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

        1. re: 4Snisl
          goodhealthgourmet RE: 4Snisl Jul 3, 2009 01:41 PM

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

      2. alkapal RE: 4Snisl Jul 3, 2009 06:22 AM

        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 http://inthenightlife.blogspot.com/20...

        oh, this *is* different: peppered tuna with crowder peas http://find.myrecipes.com/recipes/rec...

        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 jalapeño (like the "cowboy caviar" concept). http://thepioneerwoman.com/cooking/20...
        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: http://www.reimerseeds.com/brown-crow...

        2 Replies
        1. re: alkapal
          4Snisl RE: alkapal Jul 3, 2009 09:48 AM

          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
            alanbarnes RE: 4Snisl Jul 3, 2009 10:01 AM

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

        2. chef chicklet RE: 4Snisl Jul 3, 2009 06:53 AM

          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
            alkapal RE: chef chicklet Jul 3, 2009 06:59 AM

            sounds delish, chef c!

            1. re: chef chicklet
              4Snisl RE: chef chicklet Jul 3, 2009 09:56 AM

              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
                chef chicklet RE: 4Snisl Jul 4, 2009 10:35 AM

                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. alkapal RE: 4Snisl Jul 3, 2009 06:57 AM

              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: http://www.southwesternproduce.com/on...
              (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: http://en.wikipedia.org/wiki/Cowpea 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
                alanbarnes RE: alkapal Jul 3, 2009 10:00 AM

                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
                  alkapal RE: alanbarnes Jul 5, 2009 04:49 AM

                  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
                  kchurchill5 RE: alkapal Jul 3, 2009 01:54 PM

                  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
                    chef chicklet RE: alkapal Jul 4, 2009 01:54 PM

                    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
                      alkapal RE: chef chicklet Jul 5, 2009 04:50 AM

                      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
                        chef chicklet RE: alkapal Jul 5, 2009 07:21 AM

                        ohhhhhhhhhhhh! well yes, it's ALL good!

                  2. Will Owen RE: 4Snisl Jul 4, 2009 01:48 PM

                    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
                      alkapal RE: Will Owen Jul 5, 2009 04:51 AM

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

                      1. re: alkapal
                        chef chicklet RE: alkapal Jul 5, 2009 07:23 AM

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

                      2. re: Will Owen
                        kchurchill5 RE: Will Owen Jul 5, 2009 04:57 AM

                        That sounds heavenly.

                        1. re: Will Owen
                          alkapal RE: Will Owen Jul 5, 2009 05:01 AM

                          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
                            Will Owen RE: alkapal Jul 6, 2009 03:43 PM

                            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
                              alkapal RE: Will Owen Jul 7, 2009 04:06 AM

                              yum!!! the fresh cut summer tomatoes really shine there. i'd add just one teeny tiny thing: texas pete's pepper vinegar http://www.texaspete.com/product_pepp... 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 http://www.flickr.com/photos/willotoo... ) 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."

                        2. alkapal RE: 4Snisl Jul 5, 2009 04:02 PM

                          i wanted to say that i think crowder peas, like 4snisl has, are "earthy" tasting, to me. i prefer black-eyed peas.....

                          1. Tee RE: 4Snisl Jul 6, 2009 07:30 AM

                            this recipe comes from Carolina Plantation Rice , my go to source for rice AND cow peas. they are in Darlington, SC.
                            1 cup cow peas, 2 cans chicken stock, 1 cup water, 1 tsp sugar, 1 tsp olive oil, 1/2 tsp garlic powder, 1 tsp salt, 1 tsp Tabasco (optional, but I think necessary
                            )rinse peas and soak in water 3-4 hours.
                            drain peas, add all ingredients, bring to a boil then reduce and simmer 45 minutes to 1 hour, or until tender.

                            2 Replies
                            1. re: Tee
                              alkapal RE: Tee Jul 7, 2009 04:14 AM

                              thanks, tee. the carolina plantation also makes good stoneground grits. http://store.charlestoncooks.com/stor...
                              they've changed the bag & label from a few years ago. the current one looks more "rustic" or "local" or "down-home" compared with the fancier old label. funny, that!

                              1. re: alkapal
                                Tee RE: alkapal Jul 7, 2009 06:30 AM

                                I have actually been to their location and indeed, it is rustic, but in the very best way. Everything they make is great. I love their grits and their aromatic rice (they have several varieties but the aromatic is my favorite) but I am in love with their fish fry, a combo of white corn meal, rice flour and spices. I fried some shrimp last weekend using their fry and they were wonderful.
                                Thanks for the link to Charleston cooks. The owner of Carolina Plantation told me an interesting story about taking his products to Charleston and visiting restos selling his products. His spin was if the chef was using the best local seafood and produce, why would they want to use Uncle Ben's rice?! Many now use this terrific SC product.

                            2. 4
                              4Snisl RE: 4Snisl Jul 7, 2009 07:50 AM

                              You're all wonderful! I've only done a super simple batch- salted water to cook, not even smoked turkey added, couldn't find it- but sprinkled in smoked paprika at the end. "Earthy tasting" is a really good descriptor!

                              I also never really thought about how good sour cream is in a bowl of beans, even though I'll have it in an occasional bean burrito without batting an eye.

                              Next up on the roster- cooking in a more flavorful liquid, like vegetable liquor or garlicky stock (or the darn smoked turkey, if I can find a store that carries it!) and adding hot sauce to the cooking liquid, not just as a condiment. And seeing if TX caviar is just as good with these legumes as with black-eyes peas- the acidity will probably work well with the natural flavor of the peas.

                              If you have more ideas, do keep them coming! Thanks so much for your suggestions so far.....

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