Among all bean varieties, from borlotti to cannellini, black-eyed peas are my favorite: small, cream-colored, oval with a black eye, they develop inside the green pod snow peas which we eat fresh as a vegetable.
I’ve noted how to cook black-eyed peas in the basic recipe to enjoy as a soup or use for the preparation of appetizers, first and second courses.
Remember that dried legumes need to be soaked [12-24 hours] during which the water should be changed a couple of times before rinsing them well before cooking.
Preparing black-eyed peas requires a 12-hour soak, and for cooking, we use a pressure cooker.
I especially prepare them in summer and use them for preparing summer recipes, particularly salads.
- Difficulty: Medium
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Pressure cooker
- Cuisine: Italian
Ingredients
- dried black-eyed peas (2 servings)
- to taste water
- to taste salt
- 1 drizzle extra virgin olive oil (raw)
- 1 pinch mixed peppercorns (with grinder)
Tools
- 1 Colander
- 1 Bowl or salad bowl
- 1 Pressure cooker
Preparation
The guidelines for a healthy diet indicate the following standard servings:
• fresh, soaked, or canned legumes 5.3 oz;
• dried legumes 1.8 oz.
⇒ remember that the weights are personal.
I usually prepare more servings to have a small and practical stock in the freezer.
Pour the dried peas on a surface and carefully sift through them, removing any impurities and small stones.
• wash and rinse the dried peas thoroughly until the water is clear;
• soak the dried peas for 12 hours, changing the water a couple of times;
• rinse the hydrated dried peas thoroughly before cooking.Anti-waste tips
• use a colander to wash and rinse the peas;
• collect the water used for repurposing it for plant irrigation or other non-food domestic uses.The hydrated and cleaned peas are ready to be poured into the pot.
Premise
– consult the instructions in the manual attached to your model;
– ensure the valves are clean;
– do not fill beyond the indicated limit inside.***
In a pressure cooker, pour:
• black-eyed peas;
• water [twice the volume of the peas];
close the lid of the pressure cooker.Cook on high heat until the valve emits the classic whistle and steam starts coming out.
Lower the heat and cook for about 25 more minutes.
Turn off the heat, open the valve, and wait for all the steam to escape.
Open the lid of the pressure cooker.At the end of cooking*, add the salt.
* to prevent the exterior shell from hardening, which would prolong the legume cooking time.Your black-eyed peas are ready.
In the basic recipe to enjoy as a soup or to be used in the preparation of appetizers, first, second courses.
Since this is a basic recipe, you can flavor the final preparation to taste.
Add a drizzle of raw oil and grind the pepper to enjoy them at their best.
I prepare them especially in summer and use them for the preparation of summer recipes, particularly salads, to season with:
• a pinch of salt;
• a pinch of pepper;
• a few drops of vinegar or lemon juice;
• a drizzle of oil;
• parsley;
and complete with vegetables of choice.
Combining them with pasta, rice, or other grains allows for better absorption of the legume proteins.
The grains in these dishes compensate for the missing amino acids in the legumes, allowing for a complete amino acid pool.
Choose preferably whole grains.
To learn more: how to combine legumes in the diet.
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you can find dedicated recipes.
Remember:
• start your meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and combinations indicated in your diet plan.
***
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