Fresh Pink Eye Peas (or Black Eye Peas) In The Crock Pot
Black Eyed Peas are a southern staple and were served frequently in my childhood home. But I only ate them when forced to, on New Years Day– you know for good luck and fortune and all the rest. I consumed them much like I would take medicine… spoonful followed by a large gulp beverage to wash them down. You could say that I did not like Black Eyed Peas as a child and you would be right! But, as I have grown and my taste buds have evolved a bit … I have grown to love them and include them in my meals throughout the year!
A special treat for me is fresh Black Eyed Peas in the summer– they taste so much different than canned or even dried. I generally buy a bunch and cook them and freeze them to have on hand during the winter. Last summer I found a new (to me) treat at the local farmers market: Pink Eye Peas. I cooked them the same way as I (almost) always cook Black Eyed Peas and found them to be even better with none of the “chalkiness” that my twelve-year-old self disliked to about Black Eyed Peas.
Bonus: the family likes them too! Another bonus: they are cheap, nutrient-dense and versatile. They are great served alongside collard greens and corn bread. Or they can be included in succotash, soups, stews and salads. So, what are you waiting for? Rush out to the farmers market and pick some up!