Black-Eyed Peas

Black-eyed peas get their name from their appearance. They are cream-coloured and have a little black dot that resembles an eye. Contrary to the name, black-eyed peas are actually a bean. It is said that the ancient Greeks and Romans preferred them over chickpeas.

black-Eyed peas

Health Benefits of Black-Eyed Peas:

Fibre:

Black Eyed Peas are one of the most nutritious beans in the legume family. They are very high in fibre and potassium so they are a great addition to any well balanced diet. Like all beans they can help regulate your digestive system and an increased intake of them can help alleviate constipation and symptoms of irritable bowel syndrome.

Potassium:

Consuming potassium can help to keep your blood pressure levels at a healthy rate and may lower your risk of heart disease. 

Vitamin A:

Black-eyed peas are high in vitamin A. 165g or 1-cup serving of black-eyed peas contain around 66 milligrams of vitamin A. Not only is vitamin A brilliant for our skin but studies show it is great for the health of our eyes too. 

 

Cooking Tips for Black-Eyed Peas

  1. Soak the beans in cold water overnight. This is not a must but it does bring down the cooking time.
  2. Rinse beans throughly the next morning and cover with fresh water in a pot. Pour a generous amount of water over the beans as they will absorb a lot of the water.
  3. Bring to the boil.
  4. Once the beans have come to the boil skim off any foam that appears on top of the water with a wooden spoon.
  5. Reduce to a simmer and cook for between one and one and a half hours. You will know the beans are cooked when they are soft. The beans will vary in cooking time depending on their freshness.
  6. Salt the beans when they are cooked.

 

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