Bean info and cooking chart

Yield: 1 info

Measure Ingredient
\N \N Pigeon Peas
\N \N Cowpeas
\N \N long cooking.
\N \N The Versatile Grain
\N \N and the
\N \N Elegant Bean
\N \N by Sheryl and Mel London
\N \N ISBN 0-671-76106-4

Alias: Gunga peas, longo peas, gandules, Congo peas, no-eyed peas, catjang beans.

Description: About ¼ inch long, plump, the shape of a pouch or purse with an elongated eye on the flattish cotyledon. Grayish-yellow in color.

Characteristics: Grows in long, twisted fuzzy pods and has a pungent flavor.

Availability: Dried, canned in various sizes, fresh in the pod where locally grown. Most supermarkets and ethnic stores carry them.

Alias: Southern peas, flesh peas, brown crowder or field peas.

Description: They are much smaller in size than the black-eyed peas and have a coffee color.

Characteristics: Closely related to the pigeon pea.

Availability: Many supermarkets throughout the country carry them.

Type of Bean: Pigeon Peas Cowpeas Amount: 1 C. dried 1 C. dried Instructions: overnight soak overnight soak Cooking Time: 1 hour 30 minutes 30 minutes Approx Yield: 3 C. 3 C. Comments: Tough skins require Foamy; skim surface.

Note: Canned pigeon peas; 1 lb. can equals 1½ C. drained. Canned pigeon peas are salty and greener in color.

Submitted By DIANE LAZARUS On 05-10-95

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