Chicken Chili with Black Eyed Peas Recipe - Grandbaby Cakes (2024)

FAQs

Do you soak fresh black-eyed peas before cooking? ›

You'll need at least six hours to rehydrate the black-eyed peas. Place them in a large bowl and add three cups of water for every one cup of peas. Cover, place in the refrigerator, and let the beans soak for six hours or overnight. Cook your beans low and slow, ideally in a slow cooker.

The real key to great chili however is brown sugar! In fact, brown sugar is what gives the chili a subtle sweetness you never even knew you were missing. With both subtly sweet tones and punches of heat, this Sweet and Spicy Chili, lives up to it's name, it truly is sweet and sassy!

The more you soak them and change the water, the less "gas" you will have due to washing away the undigestible sugars. Whether or not you want to soak your black-eyed peas is totally up to you!

Black-eyed peas are a versatile and protein-packed legume that can elevate any meal. When it comes to convenience, frozen black-eyed peas are a fantastic option. With freezing preserving their natural goodness, you can enjoy this delicious ingredient any time of the year.

Not soaking the black-eyed peas can slightly impact the texture, as they can take longer to cook and may be slightly firmer compared to soaked ones. However, the taste will remain similar whether you soak them or not.

Have you ever asked yourself the question whether you should soak or not soak when preparing beans? The black-eyed pea, which is also known as a cowpea, doesn't necessarily need to be soaked. But if you find yourself short on time, soaking black-eyed peas can make a true difference in regards to cooking time.

Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

Now for the piece de resistance: 1-2 heaping Tablespoons brown sugar. The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy.

Bottom Line. If beans make you uncomfortably gassy, sprinkle a little baking soda into their soaking water. It will reduce the volume of gas produced by the legumes, plus, they will cook quicker. If you're even shorter on time, you may want to try some of our favorite recipes to make with a can of black beans.

Can you overcook black-eyed peas? ›

Drain them the next day and bring them to a boil in cold water, then reduce the heat so the water barely simmers: dried black-eyed peas can overcook, and a rolling boil could cause them to break apart. Taste the peas often to check their doneness: They should be creamy but retain their shape.

It is recommended to rinse canned black-eyed peas before cooking. Rinsing helps remove any excess sodium or brine that may be present from the canning process. Additionally, rinsing can help reduce the gas-producing carbohydrates that can cause discomfort.

There are good reasons to include black-eyed peas in meals throughout the year. “Black-eyed peas are an affordable source of plant-based protein and an excellent source of fiber, which helps you feel full longer and plays a role in heart health and keeping blood sugar stable,” Msora-Kasago says.

The crop was brought by enslaved Africans in the 1600s as they were transported to the Americas. West Africans have long considered black-eyed peas a good luck charm that warded off evil spirits, and they are often served on holidays and birthdays.

Hell, they can't even contend with frozen peas. They're mushier. That garden-fresh flavor just doesn't last in a can filled with briny pea water. They aren't even the same color as fresh and frozen peas.

Soak the peas overnight. Alternatively, “quick-soak” the peas by boiling them for 2 minutes, removing from the heat, and soaking them, covered, for 1 hour.

It is possible to soak beans for too long before cooking. Beans should soak for 8 to 10 hours overnight. If they are soaked for longer than 12 hours, they can lose their familiar flavor and become overly mushy. For the best result, refrain from soaking them for too long.

Drop the peas into the boiling water, bring back to the boil (about 2 minutes) and cook for 2 minutes. Drain the peas in a colander and then immediately transfer them to the ice water to stop the cooking. Spread the peas out in a single layer on a large rimmed baking sheet and transfer to the freezer.