If one is from the south, black-eyed peas may be a favorite staple.
I am a born and raised New Yorker, but my mother’s side of the family came from Virginia (My father’s side of the family who I did not grow up around are from South Carolina. My great-grandmother on my mother’s father’s side came from North Carolina).
I had plenty of that delicious variety of hearty southern rooted grub during childhood on up in my household.
I still love and eat black-eyed peas till this day.
These legumes are so quick to prepare compared to other beans and peas and they are very tasty.
Black-eyed peas naturally come with health benefits that impart adequate nutrition toward one’s lifestyle.
One of the downsides of eating peas and beans regularly is that it can cause a build-up of intestinal gas.
Nevertheless, over time some of our bodies learn to adapt and we experience less bloating and other discomfort.
I remember back in the day my mother’s family used to cook neck-bones with black eyed peas, oxtail with black-eyed peas and stew beef with black-eyed peas or potatoes.
I currently love and eat my black-eyed peas seasoned with pepper, onion, garlic, oregano and a little basil over rice.
I never cook with salt.
To me, the flavor of prepared dry black-eyed peas is good enough to go without any herbs or spices added to them.
