Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Black Eyed Peas?

Thems is good eating.

Especially with sowbelly.

Like soup beans.

They're like many foods that really aren't all that good, but a lot of people feel the need to act like they are out of some sense of heritage, location, etc.

JamesJr is correct about this. Another thing, they are both better picked and stored in the "roasting ear" stage, and not dried. Most people have only eaten black eyed peas that are dried. miles

I’ve shelled enough BEP’s to know you are correct. Fresh with ‘snaps’ are the best.

I have only had them one time and they were awesome. However I am sure folks will turn their nose at where I got them. Popeye’s had them for a limited run a couple summers ago. I don’t know how those compare to real southern made ones but I would buy/eat those again in a heart beat.

So far, so good.

Looks good Wabi

I don't like them, and I'm not that picky.

Just got through eating my second bowl
with a hunk of cornbread.
Somehow I ended up with a bag of neckbones
instead of the bag of fatback I thought I had.
And I guess the greens I had were eaten on
Thanksgiving or Christmas
Oh well, the BE peas with neck meat and
cornbread was plenty good


Happy New Year

Popeyes sides are better than the chicken. And the chicken don’t suck.

Mine are simmering now.

Fried up some andouille, onion, pepper, celery, some garlic. Threw in a bunch of greens and chicken stock.
Woooooo! !

Plain B.E. peas are not too flavorful on their own. Now, if you soak them overnight and boil with some good smoked ham, bacon, sausage, etc., add a chopped onion, a little garlic, maybe a little red pepper, some black pepper and salt to taste, they can be some fine table fare. I have a pound of them soaking now for our traditional meal tomorrow with cabbage and cornbread. Good Stuff!

I don't care for dried peas at all. I guess if I had to eat them, it would be another thing. We find the flavor of the pinkeye purple hulls to be superior to that of the blackeyes, and I haven't eaten blackeye peas in a long time. We pick them while they're still green, when the pods turn purple, shell them, blanch and then freeze. I'll guarantee you that it's some darn good eating.

Cooked frozen ones with snaps. Had peas with homemade green tomato relish, collards with rutabagas cooked in them and cracklin corn bread. Very good way to start the year.

I can't discount tradition, but I know why BEP's represent tradition. Our ancestors were poor and didn't have adequate caloric nutrition. Just like the reason they ate squirrel brains. They was poor and hungry.

Modern caloric and dietary availability make these tradition, rather than good cuisine.

Diogenes can set down his lantern.

if you can't find fresh or frozen, take the dried and rinse them. add them to pot with enough water to cover by 2 inches. place on stove to boil for 2 or three minutes. once they boil, turn off heat and lid. leave on stove overnight. next day, rinse peas and refill pot with 1/2 water and 1/2 chicken broth to cover. add onion, garlic, bacon (or ham hock, smoked jowl, fatback, etc.) and cook an hour until tender. season with salt and freshly ground black pepper.

Soak dried beans overnight

Drain in the morning.

Place in pot with ham hocks and any ham scraps you have or bacon or jowl cut to a medium size.

Cover with chicken stock.

Add salt, black pepper, onion and jalapeño to taste.

Cook low and slow for at least 2.5 to 3 hours checking for liquid levels occasionally.

Serve over rice.