BLACK-EYED PEAS
STORAGE
- Store dry black-eyed peas in a cool, dry place off the floor
- High temperatures cause hardening of the black-eyed peas
- High humidity may cause mold
USES & TIPS
- Cooked black-eyed peas may be used cold in salads, soups, casseroles, stews, chili, or as a vegetable side dish
- They are also excellent mixed with rice
- Sort peas to remove foreign matter like small stones & rinse in cold water
- Soaking the beans not only makes the beans cook faster, but by discarding the soaking water gas-forming properties of the beans are lessened
DIRECTIONS FOR SOAKING
- Overnight method
1. Add dry beans to cold water
2. Cover & let stand in refrigerator overnight
3. Drain & discard soaking water
4. Replace water & cook immediately after soaking period
5. Longer periods of soaking are not recommended - Quick soak method
1. Pour dry beans into boiling water & boil for 2 minutes
2. Remove from heat & allow to stand for 1 hour
3. Discard soaking water and proceed with cooking
NUTRITION INFORMATION
- Black-eyed peas are low in fat, contain no cholesterol & are low in sodium
- They are high in potassium, iron, & fiber
- ½ C of cooked black-eyed peas counts as 1 oz of lean meat from the Meat, Poultry, Fish, Dry Beans, Eggs & Nuts Group of the Food Guide Pyramid.
NUTRITION FACTS
Serving size 1 C (172g) cooked black-eyed peas without salt
Amount Per Serving & % Daily Value
- Calories 199
- Fat Cal 8
- Total Fat .9g 1%
- Saturated Fat .2g 1%
- Cholesterol 0mg 0%
- Sodium 6mg 0%
- Total Carbohydrate 35g 11%
- Dietary Fiber 11g 44%
- Sugars 5g
- Protein 13g
- Vitamin A 0%
- Vitamin C 1%
- Calcium 4%
- Iron 23%
Percent Daily Values are based on a 2,000 calorie diet.
Food & Nutrition Service, USDA
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