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Peas A vegetable belonging to the Leguminosae or pea family, cultivated worldwide for its edible seeds. Peas are one of the oldest cultivated crops and exist in many varieties. The most known types or varieties of peas are snow peas or mange touts, sugar peas and sweet peas. Peas can be boiled, steamed, stir fried or stewed; they can be part of the main dish or served as a side dish.
Peas are available worldwide, fresh or canned.
Tips about PeasStoring dry black eyed peas Store dry black-eyed peas in a cool, dry place, away from high temperature and humidity. Cooking with black-eyed peas Before cooking black-eyed beans you have to hydrate them first by soaking them in water. There are two ways to do this, the overnight way and the quick way. For the overnight method, add the beans to a bowl, cover with cold water, cover and put in the refrigerator overnight. Drain and discard water and cook. To quickly soak them, pour the beans in boiling water and boild for 2 minutes. Remove from heat and let stand for 1 hour. Discard water and cook. Preparing dried black eyed peas Clean black eyed peas from small stones and other foreigh material and then rinse. Soak the beans in cold water to make the beans cook faster and lessen the gas-forming properties of the beans. Changing the soaking water a few times helps in reducing even more the gas that is caused by the beans.
Nutritional information on black-eyed peas Black-eyed peas are low in fat, low in sodium and contain no cholesterol. They are high in fiber, iron and potassium. |