Black-Eyed Pea Chili Recipe | Buy This Cook That (2024)

FAQs

What does baking soda do to black-eyed peas? ›

Bottom Line. If beans make you uncomfortably gassy, sprinkle a little baking soda into their soaking water. It will reduce the volume of gas produced by the legumes, plus, they will cook quicker. If you're even shorter on time, you may want to try some of our favorite recipes to make with a can of black beans.

Canned black-eyed peas are best in recipes that don't require slow cooking or a long cook time, which can make them mushy. If you're using canned black-eyed peas, simply rinse them in a colander to remove any liquid from the can as well as excess salt. Then you're good to go!

The soluble fiber in black eyed peas slows digestion, which helps the body regulate blood sugar levels and reduces the risk of blood sugar spikes. This lowered risk makes black eyed peas a healthy food choice for people with diabetes.

Add onion, pepper and garlic and cook about 6 minutes or until vegetables are tender-crisp. Add ham and cook 2 minutes. Simply add the canned black eyed peas, tomatoes, and the other remaining ingredients and bring to a boil. Cover and simmer 10 minutes.

Baking soda will neutralize the acid rather than mask it. Use 1/4 tsp for every serving in the pot, sprinkle it evenly around the top of the batch, and then stir it in well, once the bubbles have stopped it's ready for serving.

Simply place dried beans in a container, cover them with water and let them soak. They'll need to soak eight to 12 hours, but the key to eliminating the gas is draining and rinsing every three hours. Yup, you read that right. Drain, rinse and start soaking again every three hours.

Drain the canned black eyed peas, then add them to the pot along with the oregano, smoked paprika, cayenne pepper, black pepper, and vegetable broth. Stir to combine. Place a lid on the pot, turn the heat up to medium high, and bring the pot up to a boil.

"If you rinse your beans thoroughly, you will have a consistently flavored product, but if you do not rinse them, different amounts of salt will remain in the dish each time you cook it, and it will be hard to cook consistently," he says.

If you're a relatively healthy person though, enjoying canned beans without draining or rinsing them first is fine. That's because our bodies require sodium to function. It's only when we go above and beyond what we need that it becomes a problem.

The three P's of diabetes are polydipsia, polyuria, and polyphagia. These terms correspond to increases in thirst, urination, and appetite, respectively. The three P's often — but not always — occur together.

Is it OK to eat black-eyed peas everyday? ›

Eating black-eyed peas regularly can provide a number of health benefits, including: Reducing the risk of heart disease. Black-eyed peas are high in fiber, which can help to lower cholesterol and reduce the risk of heart disease. Improving blood sugar control.

Though bananas are higher in carbs and sugars than some foods, they also contain fiber and resistant starch that slows down the digestion and release of sugar into your bloodstream. These qualities make bananas a healthy, go-to snack for people with diabetes.

The best accompaniment to black eyed peas are collard greens. I don't know why but it had to be something about the smoky flavor of the greens with the flavor of the peas. It's an amazing combination.

Redeye-Glazed Pork Tenderloin with Black-Eyed Peas

Black-eyed peas are the perfect side for this redeye-glazed pork tenderloin.

Place beans in a large pot and cover them with 4 inches of chicken stock. Simmer, covered, for about 1 hour. Start checking after 45 minutes to see if they are tender and add more broth or water as necessary to keep them covered. Add in a ham bone if you have one for even more flavorful black-eyed peas.

The addition of baking soda to the cooking water does two things: It adds sodium ions that weaken the pectin as explained above, and more importantly, an alkaline environment causes the pectin molecules to break down into smaller molecules that greatly weakens the pectin causing the beans to soften much more rapidly.

But use it sparingly—no more than1/8 teaspoon per pound of beans. Too much will destroy nutrients and result in mushy beans. Do tender beans really deserve all this attention? You bet!

A little bit of baking soda goes a long way, but if you use too much, it can ruin the taste of your beans.

Baking soda can help neutralize stomach acid, which may relieve painful bloating. Try drinking an 8-ounce glass of water with 1/2 teaspoon of dissolved baking soda.