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Jun 12, 2012 09:31 AM

Black-eyed peas

I bought a bag of frozen back-eyed peas at Christmas, and I never got around to using them, so I tossed half the bag into a chilli I was making last night. I cooked it for two hours and they never ever got soft, so I gave up and put the chilli in the fridge overnight, and reheating some now, the black-eyed peas are STILL firm. Were they ever supposed to get soft in the first place? Did I cook them wrong? I've never used or eaten them before so I don't really know what they were supposed to be like. I also tossed some frozen edamame into the chilli and that stayed firm as well, but I expected it.

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  1. I'm thinking that there wasn't enough liquid or perhaps a combination of that and the right temperature to bring the peas to their creamy consistency. Next time I'd cook them as per package directions and add to the chili at the end

    1. Yes you have to cook them in water or broth first, until they soft.

      1. if your chili had tomato (acid), that probably retarded or prevented softening of your legumes, as it does with dried beans.

        1. I know this is an old thread but noticed it was revived....if your frozen peas took over two hours something is wrong with the peas...frozen peas are partially cooked and they should not have taken 30 minutes to cook regardless of whether there was tomato in it.

          1 Reply
          1. re: Cherylptw

            this is interesting:

            ""Birdseye first froze fish and vegetables by immersing them in a circulating brine cooled to about -45° F (-42.8° C). Later he developed a so-called belt froster. This passed packages of food between two sub-zero metal surfaces, and so cooled top and bottom at the same time. This greatly decreased the time it took to freeze foods. Another innovation attributed to a General Foods scientist was the process of blanching vegetables before freezing. Blanching entailed immersing the vegetables in boiling water for a few minutes to halt the activity of certain enzymes. ….. Current methods of freezing typically use the air blast method, where ultra-cooled air is blown on the food in a narrow tunnel, or by the indirect method, where the food is passed along metal plates cooled by a refrigerated liquid. Food can also be frozen cryogenically. In this method, the outer layers of the food are taken to far below their actual freezing point by passing quickly through a tunnel cooled by liquid nitrogen… …. After the food exits the cryogenic tunnel, heat from the core of the food permeates to the outside, resulting in a final stable frozen state. Some products also use an immersion method. …..
            Optimal freezing methods vary considerably with each food product…

            Read more: """