Perhaps you remember reading that black-eyed peas with spinach is one of our absolute favourite meals. It’s true, and that, of course, meant that our parents would make it often; they still do, and now we do too! Over the years, being the efficient cooks that they are, they learned that if they soaked and boiled extra black-eyed peas (more beans = same amount of time and effort as fewer beans), they could use them in different recipes. It was black-eyed pea surplus that led them to whip together this salad.
We know, we know, we have probably already told you that some other dish we have previously written about is our absolute favourite…but here we go again! Black-eyed peas and spinach is our true absolute favourite food (until the next favourite comes along that is).
We believe that black-eyed peas (also called cowpeas) are the Queen of Legumes, and apparently we are not alone. They are awesome enough to have a music band named after them, to be the conduit with which to poison an abusive husband named Earl in the Dixie Chicks hit, “Goodbye Earl” (we do not condone murder by the way) and to have a franchise restaurant in Texas and Tennessee named after them. The restaurant, of course, serves black-eyed peas. We don’t think any other legume has received as much popular attention. There must be something to these little gems.