Black-eyed peas are not only nutritious but delicious anytime of the year.
FORT WORTH, Texas, Jan. 25, 2016 — We’re well past Jan. 1, but it’s still cold and blustery outside in most parts of the United States. And that calls for cold-weather comfort food. Black-eyed peas. Now before you go and turn the page, hear me out.
I’ve never been a fan of black-eyed peas. Never did eat them except a spoonful on New Year’s Day. Then my dear friend, Rose Author, brought them to a party we both attended. I put about a half of a spoonful in my mouth just to be polite. Instead of a taste I did not care for, flavor burst throughout my mouth as my tongue sent pleasure signals to my brain. It was DELICIOUS! I felt like Sam in “Sam I Am” when he discovers that he likes green eggs and ham!
Oh yes, I could eat them here and there, I could eat these anywhere!
Also called cowpeas, they can grow in really dry and drought-affected areas and actually add much needed nitrogen to soil. Their health benefits include Vitamin A, B vitamins, digestion-friendly fiber and potassium, and they are a great source of protein.
Go ahead, give them a try. This makes a lot so you can store some in your freezer for a quick meal some other time. Add cornbread to go with it and you have a delicious meal.
Rose’s Black-eyed Peas
3 bags frozen black-eyed peas*
½ to 1 pound Wright’s Applewood Smoked bacon – your choice
1 stick (1/2 cup) real butter
1 can or 15oz. chicken broth
salt and pepper to taste
Fry bacon in Dutch oven or large pan until crispy, drain. Add the black-eyed peas to the pan then toss to coat with bacon grease. Chop bacon. Then add to the pot: chicken broth, butter. bacon and a whole lot of salt and pepper. Be aware there is salt in the bacon so you won’t want to add too much. Just keep adding salt and pepper a little at a time until it tastes right to you. Bring to a boil over medium-high heat, stir to make sure beans are not sticking to the bottom of the pan and then lower temperature to a simmer. Cook until peas are soft. It’s best to make this a day ahead so the flavors meld much better. Enjoy!
*1 lb black eyed peas = 2 to 2 1/2 cups dried
1 lb = 5 to 6 cups cooked (canned)
1 cup = 7 oz dry, 2 1/2 cups
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