The black-eyed pea is a legume and a subspecies of the cowpea. Black-eyed peas are an excellent source of fiber, which can lower cholesterol and help with managing blood-sugar disorders (the high fiber can help stabilize blood sugar levels). The soluble fiber in black-eyed peas aid in digestion and even helps prevent digestive disorders such as diverticulosis and irritable bowel syndrome.
Black-eyed peas provide 3 kinds of B vitamins, 5 important dietary minerals (including potassium), and are a good source of vegetable protein...and they're virtually fat-free! Dried black-eyed peas also contain isoflavones: phytonutrients whose consumption has been linked to a reduced risk of health conditions including breast and prostate cancer.
Here is a recipe for a tasty, thick, filling stew which involves black-eyed peas and coconut milk in the slow cooker. You can get some great dried black-eyed peas, organic herbs, vegetable broth powder and many different kinds of rice at The Spice Rack in the 2nd Street Market.
Coconut milk and black-eyed pea stew
- 1 cup dried black-eyed peas
- 1 cup sliced mushrooms
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1/2 cup finely chopped carrots
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 can coconut milk, unsweetened (14 to 16 oz)
- 1/4 cup vegetable broth
- 1 cup
- 1 cup cooked rice
Soak black-eyed peas overnight; drain. Combine peas with ham/faux bacon/mushrooms, carrots, garlic, onion, thyme, salt, pepper, coconut milk and broth in a slow cooker. Cover and cook on low 8 to 12 hours. Half hour before serving, mix in the cooked rice, turn the crock pot to high and heat through.
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