Newsletter June, 2015
Food Stamp Nutrition
Education Program
Texas A&M AgriLife Extension Service, Texas Department of Human Services, and USDA Food & Nutrition Services Cooperating
Sherri Halsell, CEA, FCS, Clay County, Texas A&M AgriLife Extension Service, 210 W. Ikard, Suite B., Henrietta, Texas 76365
940/538-5042 * 940/538-5052 * FAX 940/538-5653 * [email protected]
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Simply Good Food
Blackeye Peas
The black-eyed pea, also
known as the cow pea, is
thought to have originated
in North Africa, where it has
been eaten for centuries. It
may have been introduced
into India as long as 3,000
years ago, and was also a staple of Greek and Roman
diets. The peas were probably introduced to the New
World by Spanish explorers and African slaves, and
have become a common food in the southern United
States, where they are available dried, fresh, canned,
and frozen.
Blackeyes rank among the highest of the edible
legumes in protein and other nutrients essential for
energy and good health. Blackeyes cost much less per
serving than most other main dishes. They are delicious
fresh or dry.
Freezing Instructions
Step 1 – Blackeye or Field Peas
Preparation: Select pods when seeds are tender and
well-filled. Wash pods. Shell and discard over-mature
and immature seeds and those injured by insects. Wash
shelled peas. Water blanch 2 minutes. Cool promptly,
drain and package, leaving ½ inch head space. See and
freeze.
Step 2 – Types of Packs
Dry Pack: After you have blanched, cooled and drained
the blackeyes. Package it quickly. Remove as much air
as possible. Allow proper headspace and seal.
Tray Pack: After you have blanched, cooled and
drained the blackeyes, spread in a single layer on
shallow trays or pans. Place in the freezer just long
enough to freeze firm. After the first hour, check often.
Long exposure will result in loss of moisture. Package
quickly, leaving no headspace, then seal. Trays packed
blackeyes remain loose and can be poured from the
container and the package re-closed.
Canning Instructions
Blackeyes, Crowder or Field
Shell and wash peas well.
Hot Pack: Cover peas with boiling water; boil 3
minutes. Pack peas loosely into hot jars, leaving 1 inch
headspace for pints; 1 ½ inches for quarts. Add ½
teaspoon salt to pints; 1 teaspoon salt to quarts, if
desired. Fill jar with boiling hot cooking liquid again
leaving the headspace give above. Remove air bubbles.
Wipe jar rims. Adjust lids and process as directed
below.
Raw Pack: Pack peas loosely into hot jars, leaving 1
inch headspace for pints; 1 ½ inches for quarts. Do not
shake or press down. Add ½ teaspoon salt to pints; 1
teaspoon to quarts, if desires. Fill jar with boiling water,
leaving the headspace given above. Remove air
bubbles, Wipe jar rims. Adjust lids and process.
Process in a Dial Gauge Pressure Canner at 11
pounds pressure OR in a Weighted Gauge Pressure
Canner at 10 pounds pressure:
Pints………………………….40 minutes
Quarts………………………..50 minutes
RECIPES
Hoppin' John
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1 pound dried black-eyed
peas
1 pound spicy bulk pork
sausage
1 large onion, chopped
2 garlic cloves, minced
2 quarts water
2 tablespoons crushed red pepper flakes
1 1/2 teaspoons fresh ground white pepper
1 1/2 teaspoons salt
4 cups beef broth, homemade or canned
2 tablespoons unsalted butter
3 cups long-grained rice
In a large saucepan, bring the peas and water to a
boil over high heat. Boil for 1 minute. Remove the pan
from the heat, cover tightly, and let stand for 1 hour.
(Or in a large bowl, combine the peas with enough cold
water to cover by 3 inches, and let stand overnight at
room temperature.) Drain well. In a 5-quart Dutch
oven, cook the sausage, onion, and garlic over medium
heat, stirring often to break up the sausage, until it loses
its raw look, about 10 minutes. Pour off all excess fat.
Add the drained peas, water, and red and white peppers.
Bring to a boil, reduce the heat to low, and simmer,
covered, until the peas are tender, about 1 1/4 hours.
Stir in 1/2 teaspoon of the salt.
Meanwhile, bring the beef broth, butter, and
remaining 1 teaspoon of salt to a boil in a medium
saucepan over high heat. Add the rice, reduce the heat
to medium-low, and simmer, covered, until the rice is
tender and the liquid has been absorbed, about 20
minutes. Fluff the rice and transfer it to a deep serving
bowl. Pour the peas over the rice, mix well, and serve
immediately.
Plantation Blackeyes
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1 cup chopped onions
1 ½ cups water
¼ tsp. pepper
½ tsp. thyme
1 ½ cups grated cheddar cheese
¼ lb. bacon
2 cups canned whole tomatoes
2 tsp. salt
¾ tsp. oregano
½ tsp. rosemary
Wash, sort and soak blackeyes. Cut bacon into 1 inch
pieces. Cook in Dutch oven or heavy pot until fat is
rendered. Add onions and cook until tender. Add
tomatoes with their liquid, breaking them up with a
spoon. Add water, seasonings and soaked, drained
blackeyes. Simmer, covered, until peas are just tender
(about 30 minutes). Stir in cheese, pour mixture into a 3
quart rectangular casserole and bake uncovered 30-40
minutes at 375° F.
Soaking Methods
Hot Soak: To 1 lb. of dry blackeyes add 6 to 8 cups hot
water in a pot large enough to allow peas to expand 2 ½
times. Heat, let boil for 3 minutes, cover and set aside
for 1-4 hours. Drain and rinse.
Traditional Method: To 1 lb. dry blackeyes add 6 cups
cold water in a pot large enough for expansion. Let
stand overnight or at least 6 hours at room temperature.
Drain and rinse.
Source: Supporting State Extension Goal: Health, Safety and Well
Being, prepared by: Arla G. Felts, CEA-FCS, Hale County, and
modified by Sherri Halsell, County Extension Agent, FCS, Clay
County. Source: (1) “Produce Reference Guide to Fruits and
Vegetables from Around the World” by Donald D. Heaton.
If you would like to contact me please do so at my office at
210 W. Ikard, Suite B, Henrietta (next to the post office) or
call 940/538-5042, 538-5052, or email
[email protected].
 1 lb. dry blackeyes
Sherri Halsell, County Extension Agent, Family &
Consumer Sciences, Clay County
USDA is an equal opportunity provider and employer. This material was funded by USDA's
Supplemental Nutrition Assistance Program -- SNAP. The Better Living for Texans and
Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to
people with low income. It can help you buy nutritious foods for a better diet. Educational
programs of the Texas A&M AgriLife Extension Service are open to all people without
regard to race, color, sex, religion, national origin, age, disability, genetic information, or
veteran status. To find out more, contact the Clay County Office of Texas A&M AgriLife
Extension Service at 940/538-5042 or 538-5052.