Holy cowpeas!

guido · Site Admin Joined: Oct 18, 2004 Posts: 381 Location: Italy

A COWPEA BY ANY OTHER NAME: The cowpea family includes most of the peas we know as black-eye, purple-hull, cream and crowder (so named because they can be crowded in the pod). And this is the season to find fresh ones, both in the pod and shelled, especially at local farmer's markets.

A PEA WITH A PAST: Texas A&M University traces the history of cowpeas to ancient India. In the American South, they were sometimes called field peas because they were planted between rows of corn. Whether they're called peas or beans has more to do with local custom than any characteristic of the peas – or beans – themselves.

FIBER RULES: The cowpea family is rich in fiber, folate and iron.

PEAS AND THANK YOU: Here's a simple preparation that brings out their flavor. Chop bacon, ham or pancetta into small pieces. Cook over medium-high heat in a medium saucepan till it starts to crisp. Pour off some of the fat, if you like. Add a diced onion. When the onion starts to caramelize, add 2 (14-ounce cans) low-sodium chicken broth and a pint of rinsed peas. Add water to cover, if needed. Bring to a boil, reduce heat and simmer until peas are tender, about 20 minutes. You may need to skim residue off the top from time to time. Add salt and pepper to taste.

source: Kim Pierce -- Dallas morning news

Guido
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In vino veritas!