Black-eyed peas, also referred to as cowpeas, are a type of legume, which is a vegetable class that also includes beans and lentils. Black-eyed peas provide a low-fat source of protein, iron, potassium, folate, magnesium and fiber per the U.S. Department of Agriculture.
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Purchasing canned black-eyed peas helps reduce cooking time over the dried version of the legume, but usually have much more added sodium than the frozen version. Because canned black-eyed peas are precooked, options for eating include using them straight from the can in casseroles or salads, or heating them up to eat as a side dish.
Things You'll Need
Canned black-eyed peas
- Decide how many cans of black-eyed peas you will need. One 15-ounce can contains approximately four servings.
- Inspect the can for any dents or bulges and watch for fluid squirting from the can when opening it. These indicate the possible presence of a bacterium called Clostridium botulinum. The bacteria can cause a serious infection called botulism, according to the Centers for Disease Control and Prevention.
- Throw away any cans with dents or bulges, or that squirt liquid when opened. Also, toss out the can of black-eyed peas if the food has a bad odor.
- Open the can of black-eyed peas and dump them in a colander.
- Rinse the beans with water. This will help remove excessive amounts of sodium used in the canning process.
- Pour the peas into a medium pot and fill with enough water to cover the peas.
- Place over medium heat and stir occasionally while the black-eyed peas heat up. Add any additional ingredients or seasonings you wish as they cook. Some possible samples include bacon, chopped onion, salt and pepper.
- Simmer for approximately 15 minutes, until heated through.
- Serve hot.
- Refrigerate any leftover black-eyed peas in a covered glass or plastic container and eat within four days.