Cooking black-eyed peas has always been more than just a recipe for me; it’s a tradition wrapped in flavor, meaning, and ...

The immature pods can be picked to be eaten whole, or the beans grown to be shelled or dried for an extended storage life.

Chef’s note: This recipe is completely plant-based, and merges the rich flavors of Black South African cuisine with a Black American staple, black-eyed peas, for a delicious and flavorful dish that’s ...

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Dried black-eye or red peas are soaked and then ... Hoppin’ John is a traditional dish of beans (usually black-eyed peas) and rice often served on New Year’s Day. Created by the African ...

Recipe adapted from Iowa State University Extension. Rinse and sort black-eyed peas to remove any dirt or debris. Place all ingredients in a slow cooker and mix. Cook on low for 8 hours.

In a large saucepan, cover the peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes. Add a generous pinch of salt and let stand for 5 minutes ...

Beans are the unsung heroes of African kitchens, prized for their versatility and packed with nutrition. This article highlights five mouthwatering bean recipes from around the continent, celebrating ...

After tasting our way through 11 brands of cornbread mix, we found two overall winners we’d be happy to serve at our own ...

This healthy bean stew is quick to put together, packed with protein and easy to assemble from storecupboard ingredients and fresh vegetables. Each serving provides 298 kcal, 12g protein, 52g ...

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This dish makes a little beef go further. Cook the dried beans in a large pan of boiling water for about 20 minutes until softened. Drain and set aside. Heat 2 tablespoons of the oil in a large ...