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What to Do with Leftover Black-Eyed Peas: A Culinary Guide
I love using black-eyed peas year-round. They are a great source of fiber and protein, and often I serve them as a main course alongside some braised greens and cornbread or as a side with grilled chicken. Peas are a quick, easy, and flavorful meal option, whether fresh, frozen, or dried. Often you will see these peas around New Year’s Eve, touted as good luck. So what do you do with leftover black-eyed peas when you have a surplus? So many things! Below I explain black-eyed peas, their characteristics, and how to utilize them.
Understanding Black-Eyed Peas
Black-eyed peas, also known as cowpeas, are a type of legume famous for their creamy texture and nutty flavor. Originating in West Africa, they’ve become a staple in Southern cuisine, symbolizing prosperity and good luck.
Flavor Profile and Cooking Instructions
These peas boast a mild, earthy taste with a slightly creamy texture. They take on a soft yet firm consistency when cooked, making them versatile for various dishes. Soak dried peas overnight, then simmer until tender, usually for about 30-45 minutes. Black-eyed peas are flavorful on their own, but I throw a carrot, celery, hunk of onion, and bay leaf in while they cook. Another way to enhance the broth’s flavor is to sear a piece of bacon and add it to the pot. And finally, if you like a bit of spice in your broth, consider adding a jalapeno or habanero.
Leftover Black-Eyed Peas: Creative Uses
Given their nutty, earthy, sweet, and creamy profile – these peas lend themselves to multiple applications. Here are a few suggestions to get you started:
- Black-Eyed Pea Salsa: Combine leftover peas with fresh diced tomatoes, onions, jalapeños, cilantro, lime juice, and seasonings for a zesty salsa, or add to a jar of salsa for a quick snack. Serve with tortilla chips or use the fresh salsa to top grilled fish or chicken. You can find our roasted black-eyed pea salsa below.
- Texas Caviar: Combine black-eyed peas, bell peppers, onions, corn, and a tangy dressing for a vibrant bean salad. Texas Caviar is another type of salsa you can use as a dip or topping fish/meats.
- Black-Eyed Pea Dip: Mash or blend the peas with garlic, olive oil, lemon juice, and a bit of tahini and spices to create a delicious dip. Pair with pita chips or veggies for a wholesome snack. This dip is like a combination of pinto bean dip and hummus.
- Nacho Topper: Add them to nachos for an easy snack or meal.
- Stirred into Soups: Add them to hearty soups like vegetable or chicken soup for an extra protein boost. Or try them in our Texas-style chili recipe.
- Vegetarian Patties: Mash the peas and mix breadcrumbs, chopped veggies/greens, and seasoning into them. Form into patties and pan-fry for tasty vegetarian black-eyed pea burgers.
- Salad or Grain Bowl Ingredient: Toss leftover black-eyed peas into green salads or grain bowls for added texture and protein. They are delicious with vinaigrette. You could also mix them with tuna packed in olive oil for a tuna and bean salad.
Maximize Resourcefulness with Leftover Black-Eyed Peas
Whether salsa, pea burgers, or a creamy dip, there are multiple ways to use leftover black-eyed peas. Give one of these ideas a try and let us know your thoughts. The rich dark salsa recipe below can be served with or without peas.
Salsa Negra with Optional Black-Eyed Peas
Ingredients
- 4 tablespoons pure olive oil divided
- 1/4 cup onion chunk
- 1 garlic clove
- 2 roma tomatoes or tomatillos
- 1 dried pasilla pepper
- 5 morita pepper
- 1/4 teaspoon fine sea salt and to taste
- 3/4 cup water plus more to blend
- 1 tablespoon apple cider vinegar
- 1/2 cup black eyed peas optional
- 1/2 teaspoon Agave syrup optional
- 1 teaspoon lime optional
Instructions
- Remove stems and seeds from the dried chiles and cut or rip the chile pasilla into pieces. Set aside.
- To a dry sauce pan or cast iron pan, add the tomatoes/tomatillos and onion and blacken. Remove from heat and set aside .
- Add 1-2 tablespoons of oil and heat to medium. Add the dried chiles and fry for about 2 minutes. Cook until the chiles become aromatic and start to deepen/darken in color.
- Lower heat and add 1/2 cups of water to the sauce pan (CAREFULLY as the oil will splatter and smoke) and raise heat to medium. Add garlic clove. Bring to a boil, reduce and simmer for 10 minutes. Remove from heat and let sit for about 20 minutes.
- Transfer all of the ingredients used thus far including the liquid to the blender. Blend (carefully, making sure to vent) until desired thickness is achieved.
- Heat 2-3 tablespoons of oil to medium heat for a few minutes. Add the thick alsa from the blender to the hot oil. Simmer the salsa, stirring often for about 10 minutes.
- Pour in a bit of water to the blender and swish around. Try to get as much of the remaining salsa off the sides. Pour into pot, along with the vinegar. Stir well to combine and continue cooking for 10 minutes until it reduces. Taste if extra salt is needed.
- Remove from heat and add black eyed peas if using. Adjust taste to your liking with agave syrup and lime juice.
