The Loma Prietan
October 2002
Cooking Green: Black-Eyed Peas: A Humble but Great Legume
by Kay Bushnell
As summer wanes and crisp evenings foretell the coming of the cooler months, there are still many opportunities for patio suppers and picnics. A hearty salad with crisp, colorful legumes and vegetables is easily portable and will better resist the spoilage that can occur with food that contains dairy products and meats. Beans of all kinds flourish in salads and hot dishes. Black-eyed peas are a versatile, attractive food for indoor and outdoor feasts.
Before arriving in America, black-eyes traveled throughout the world. The bushy vine of black-eyed peas grows wild in Asia. The black-eyed pea was also a nutritious staple in Africa long before it was brought to the American south during the period of slavery. In the south to this day it is prepared in many delicious ways, especially on New Year's Day, when traditionally it appears in the dish, Hoppin' John, said to bring luck in the year to come.
Another name for black-eyed pea is
"cow pea," which describes its longtime
use as animal fodder. Lucky cows that get to consume such nourishing fare! Black-eyed peas contain significant amounts of protein, potassium, folacin, calcium, magnesium, selenium, and fiber. They are almost fat-free and, like all foods from plants, are completely free of cholesterol. Black-eyed peas also enhance foods aesthetically with their striking black circular "eyes" at their inner curves.
If they are pre-soaked, dried black-eyed peas can be placed in a large cooking pot, then covered with water and cooked until tender in a mere 30 minutes. To reduce gas that can result from consuming black eyed peas or other legumes, cover them with water and soak for four hours or overnight. Drain and cover them with fresh water; bring them to a boil, and simmer them until they are cooked. Crumbling a strip of kombu (sea vegetable) and tossing it in with the cooking beans can also make them less gassy.
Black-eyed peas are cooked when they retain their shape but can be mashed when pressed against the cooking pot with the back of a spoon.
Black-Eyed Pea and Green Pea Salad
Cook the black-eyed peas and rice ahead.
Black-eyed peas : If using dried black-eyed peas, in a large pot cover 1 cup dried black-eyed peas with water. If not soaking peas first, simmer them for about 3/4 to 1 hour until tender. If pre-soaking for four hours, simmer them
for about 30 minutes. If using frozen black-eyed peas, cook them according
to directions on the package. If using canned black-eyed peas, drain them, place them in a strainer, and rinse them with fresh water.
Rice: In a medium saucepan bring 1-3/4 to 2 cups water to a boil. Add 1
cup long grain brown rice and cover. Return to a boil, turn down the heat,
and simmer the rice for about 35-40 minutes, until all water is absorbed.
Keep the lid on the pan, remove pan from heat, and allow rice to cool.
1 cup finely diced carrots
1 cup green peas, thawed
2 cups cooked
black-eyed peas (from dried, canned, or frozen black-eyes)
3
cups long grain brown rice, cooked and cooled
1/2 cup
each celery, red onion, green bell pepper
1/4 cup finely
chopped parsley
2 teaspoons minced fresh basil OR dill (1/2 teaspoon dried)
DRESSING:
6 tablespoons seasoned rice vinegar
6 tablespoons fresh lemon juice
3
tablespoons water
2 teaspoons grainy mustard
1-2
teaspoons salt
1/4 teaspoon red pepper flakes
salt and black pepper to taste
Blanch carrots in boiling water for 2 minutes. Mix remaining ingredients. Whisk dressing ingredients together, and pour over salad. Salt to taste. Serve at room temperature.
Copyright Kay Bushnell