Crispy Spiced Black Eyed Peas Recipe - Feed Me Phoebe (2024)

FAQs

What does baking soda do to black-eyed peas? ›

Bottom Line. If beans make you uncomfortably gassy, sprinkle a little baking soda into their soaking water. It will reduce the volume of gas produced by the legumes, plus, they will cook quicker. If you're even shorter on time, you may want to try some of our favorite recipes to make with a can of black beans.

Canned black-eyed peas are best in recipes that don't require slow cooking or a long cook time, which can make them mushy. If you're using canned black-eyed peas, simply rinse them in a colander to remove any liquid from the can as well as excess salt. Then you're good to go!

Some families place a dime in the pot of black-eyed peas to symbolize the dish bringing prosperity through coins. Receiving the dime in your serving gives an extra boost of good luck.

Canned black-eyed peas can be seasoned to enhance their flavor. Common seasonings include garlic, onion, salt, pepper, and herbs such as thyme or parsley. You can sauté these seasonings in a little oil before adding the peas, or simply mix them in while the peas are cooking.

To degas with baking soda, add a teaspoon of baking soda to 4 quarts of water. Stir in the dried beans and bring to a boil. Then turn off the heat and let the beans soak at least four hours (I usually do this the night before I want to use them; the longer soak won't hurt them). Drain, rinse and rinse again.

Not soaking the black-eyed peas can slightly impact the texture, as they can take longer to cook and may be slightly firmer compared to soaked ones. However, the taste will remain similar whether you soak them or not.

"If you rinse your beans thoroughly, you will have a consistently flavored product, but if you do not rinse them, different amounts of salt will remain in the dish each time you cook it, and it will be hard to cook consistently," he says.

The foam itself is caused by a water-soluble protein in the beans, which lowers the surface tension of the cooking water. However it contains no harmful ingredients and if left it simply gets absorbed back into the cooking liquid.

Canned black-eyed peas provide important nutrients like vitamin A, vitamin C, potassium and fiber. combine with other vegetables for a healthy side dish.

Often referred to as hoppin' john, black-eyed peas and collard greens are commonly eaten as part of a Southern tradition to bring forth good luck and prosperity in the new year.

What is the silver dollar in black-eyed peas? ›

One unusual but common New Year's Day black-eyed peas tradition involves putting actual money in the dish. Some add to their “luck” by cooking their pot of peas with a penny or dime inside. Whoever gets the bowl with the coin in it, according to legend, has the best luck for the new year.

Eating black-eyed peas for New Year's has long been an African-American and Southern tradition. It signifies luck or prosperity, one of several New Year's foods that are associated with good fortune.

Most whole dry bean and peas will begin to sprout if you soak them long enough. If they're still hard after you cook them for an hour, be sure they have enough water to cover them, and simmer until they soften. Taste the water. If it's bitter, rinse the beans, and put in new water.

Drain them the next day and bring them to a boil in cold water, then reduce the heat so the water barely simmers: dried black-eyed peas can overcook, and a rolling boil could cause them to break apart. Taste the peas often to check their doneness: They should be creamy but retain their shape.

To cut down on the gassy properties, you can add a little baking soda to your recipe. The baking soda helps break down some of the beans' natural gas-making sugars. ... To degas with baking soda, add a teaspoon of baking soda to 4 quarts of water. Stir in the dried beans and bring to a boil.

On the other side of the pH equation, the addition of an alkali such as baking soda will break down the cell structure of the beans. But use it sparingly—no more than1/8 teaspoon per pound of beans. Too much will destroy nutrients and result in mushy beans.

Too much baking soda, however, can make your beans taste soapy and not at all as you intended. Baking soda is best used in moderation, so while it can save you hours of cooking time, it can ultimately backfire if you go overboard. So, to play things safe, baking soda and beans are all about balance.

Baking soda can help neutralize stomach acid, which may relieve painful bloating. Try drinking an 8-ounce glass of water with 1/2 teaspoon of dissolved baking soda.