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Black Eyed Peas - 31 lb - 5 gal Bucket

Black Eyed Peas - 31 lb - 5 gal Bucket
Black Eyed Peas - 31 lb - 5 gal Bucket Black Eyed Peas - 31 lb - 5 gal Bucket
Container:
5 gal bucket
Net Weight:
31 lb (14.06 kg)
Servings:
167
Preservation:
Dehydrated
Serving Size:
1/2 cup (84 g)
Availability:
In Stock
Price: $100.00

Black eyed peas, also known as cowpeas, black-eyed beans, or goat peas, are a legume grown all over the world. The bean was brought to the West Indies by West Africans in about 1674.
 
Black eyed peas are creamy white with black marks or “eyes” showing where they were attached to the pods when growing. People usually boil black eyed peas for use in recipes that call for them or as standalone food.
 
Black eyed peas are famous for being an important ingredient in “Hoppin’ John”, which is a popular Southern dish believed to bring good luck. People have been eating Hoppin’ John on New Year’s Day for a long time, though we are not sure of its origins.
 
Like other beans, black eyed peas are highly nutritious and are a good staple food for long term storage. They are mild in flavor so they can be ground into flour and mixed with wheat to make breads like pan cakes that have complete proteins without affecting the flavor. Black eyed peas are rich in fiber, protein, and carbs which make them an excellent energy source. 

Ingredients:  Black eyed peas. Naturally gluten free product.

Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.

Shelf Life:  Should be stored in a cool place of 60 degrees or less to achieve rated storage life.  Warmer temperature will slightly decrease storage life.

Directions:   For overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or 12 hours. For quicker results, add dry beans to boiling water boiling 2 minutes and let stand for 1 hour. In cooking, use same water. Cover and simmer slowly in water until beans are tender, about 2 hours. Add more water if necessary. Season with salt, pepper, onion, or garlic.

Cooking tips: to keep skin from bursting, simmer gently and stir as little as possible. Add 1/8 tsp. baking soda per cup of beans to shorten cooking time in hard water. Do not add tomatoes, lemon juice, wine, or vinegar until beans are almost tender as they delay softening.

For sprouting, soak 12 hours in water for initial start.  If beans are harder may use warm water-90 degrees.  Drain off soak water entirely and then rinse with cool water-not cold water.  Drain.

Repeat this process every 8 hours keeping in low light and room temperature for 2-3 days.  Sprouts are ready to harvest when 1/4 to 1/2 inch long sprouts appear.  Be sure to drain thoroughly in last step to minimize surface moisture.  Store in refrigerator.  The larger thicker sprouts require pressure method.

 

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Tags: black, eyed, peas, beans, dried, can, dehydrated, bucket


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