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.

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.

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!

Black-eyed peas are rich in potassium, a mineral that helps keep your blood pressure levels at healthy numbers and lowers your risk of heart disease. Some studies have linked low potassium in the diet with high blood pressure.

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.

To degas with baking soda, add a teaspoon of baking soda to 4 quarts of water. Stir in the dried beans and bring to a boil. Then turn off the heat and let the beans soak at least four hours (I usually do this the night before I want to use them; the longer soak won't hurt them). Drain, rinse and rinse again.

Due to their content of protein and soluble fiber, adding black-eyed peas to your diet is a great way to boost weight loss. Protein, in particular, has been shown to reduce levels of ghrelin, a hormone that's responsible for stimulating feelings of hunger ( 3 , 4 ).

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.

Yes, peas are considered low glycemic due to their high fiber and protein content, which slows down the absorption of glucose into the bloodstream. This makes them a good option for people with diabetes or those looking to manage their blood sugar levels.

Dogs can eat black-eyed peas as an occasional treat. Pet owners can offer black-eyed peas as a healthy snack or mix the beans into homemade dog food. Like many other beans, black-eyed peas are high in protein, fiber, and vitamins while low in calories and cholesterol.

What can you add to canned black eyed peas to make them taste better? ›

Canned black-eyed peas can be seasoned to enhance their flavor. Common seasonings include garlic, onion, salt, pepper, and herbs such as thyme or parsley. You can sauté these seasonings in a little oil before adding the peas, or simply mix them in while the peas are cooking.

Black-eyed peas are also known for their nutritional value, as they are a good source of dietary protein. However, it is important to note that individual reactions to any food can vary, and some people may experience side effects such as digestive discomfort or allergies.

Beets: This root vegetable is high in nitrates, which the body converts into nitrous oxide, a molecule that's been shown to reduce systolic blood pressure. Try beets as a side dish or add it raw to salads.

Maintaining healthy levels can ward off the risk of heart disease and stroke. Adding these five veggies—potatoes, beets, tomatoes, leafy greens and winter squash—to your plate increases the nutrients that contribute to a healthy blood pressure and help keep your heart healthy and strong.

To cut down on the gassy properties, you can add a little baking soda to your recipe. The baking soda helps break down some of the beans' natural gas-making sugars. ... To degas with baking soda, add a teaspoon of baking soda to 4 quarts of water. Stir in the dried beans and bring to a boil.

On the other side of the pH equation, the addition of an alkali such as baking soda will break down the cell structure of the beans. But use it sparingly—no more than1/8 teaspoon per pound of beans. Too much will destroy nutrients and result in mushy beans.

Too much baking soda, however, can make your beans taste soapy and not at all as you intended. Baking soda is best used in moderation, so while it can save you hours of cooking time, it can ultimately backfire if you go overboard. So, to play things safe, baking soda and beans are all about balance.

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.