Spiced Black-Eyed Peas
A one-pot meal built on pre-cooked, dehydrated peas and warming spices. Quick to prepare and substantial enough to carry you through a cold evening.
- calories
- 580
- weight
- 4.3 oz
- cal / oz
- 135
- protein
- 24 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 20 min
- total time
- 25 min
- water
- 400 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Alcohol / Esbit
- Backpacking
- Thru-hike
- Vegetarian
- Vegan
- Dairy free
- Nut free
- One pot
- Dehydrate ahead
- Shelf stable
- Actual cooking
Ingredients
| Black-eyed peas, pre-cooked and dehydrated | 1/2 cup | cooked at home and dehydrated until crisp, about 2 oz |
|---|---|---|
| Vegetable oil | 3 tbsp | carried in a small dropper bottle |
| Onion powder | 1 tsp | |
| Garlic powder | 1/2 tsp | |
| Ginger powder | 1/2 tsp | |
| Chili powder | 1/2 tsp | |
| Salt | 1/2 tsp | |
| Ground coriander | 1/2 tsp | |
| Ground cumin | 1/2 tsp | |
| Lemon juice | 1 tbsp | fresh juice squeezed at camp, or powder |
Method
- Heat the oil in your pot over medium heat.
- Add the onion powder, garlic powder, ginger powder, and chili powder. Toast in the oil for 1–2 minutes until fragrant.
- Add the dehydrated peas and 400 ml of water.
- Bring to a simmer and cook for 10–15 minutes, stirring occasionally, until the peas are tender and most of the water has been absorbed.
- Stir in the salt, coriander, and cumin in the last minute of cooking.
- Finish with lemon juice and stir through.
Powders replace fresh aromatics—fresh ginger, garlic, and onions don’t survive a backpack. They toast in oil and hit the same notes. Pre-cooked, dehydrated peas are essential because raw beans demand forty minutes at altitude, an impossible time budget for dinner. Dehydrated peas rehydrate in the time it takes to toast your spices.
Oil is what makes this a dinner. Three tablespoons carry enough fat to get you through a cold night. Lemon juice finishes it, cutting through the richness and waking the spices. Skip the oil or the lemon and you have warm beans, not a meal.
Packing
At home, cook 1 cup of dried black-eyed peas until fully tender, about 40 minutes. Drain well and spread on a baking sheet. Dehydrate in a 200°F oven for 2–3 hours until completely crisp and dry. Store in a quart freezer bag. Pack all spices in a small ziplock. Carry oil in a dropper bottle.
Variations
- Add 1/2 cup instant rice at the water step for bulk and carbs.
- Stir in a tablespoon of coconut milk powder mixed with a splash of water for richness.
- A pinch of cayenne if you want more heat.
https://www.cookingbites.com/threads/simple-bean-recipe.687