These delicious beans are well known in Southern and Southwestern cooking, but the nutrition of the black-eyed pea makes it an excellent addition to any menu.
As with all legumes, black-eyed peas are very good fiber sources, providing 4 grams of the recommended daily value.
One serving of black-eyed peas contains 70 calories, making it a low-calorie option when served without additional condiments.
1 cup dry black eyed peas
1/2 cup chopped parsley / Coriander
1/4 cup Mints chopped
1 spring onion, sliced / salad onion (white color)
2 lemons, juiced
1 tsp. black pepper.
1 1/2 tsp salt
Soak the black eyed peas in excess water at least 6 hours, or preferably overnight.
In a pot of fresh water, bring the beans to a boil, and boil for about an hour and 15 minutes, until the beans are soft but not mushy to the touch.
Add a teaspoon of salt in the last 10 minutes of cooking.
If using a pressure cooker, 20 minutes after the whistle should be enough to cook the beans.
Drain the beans from the water, place them in a bowl.
Add the spring onion / Salad Onion, parsley/ Coriander, tomato, mints & lemon juice & black pepper pwd. toss to combine.
Taste for salt, adjust accordingly.
This is one of those salads that taste better after overnight refrigeration, and last up to a week in the fridge.