So in yet another round of mysteries from the CSA box, this week's conundrum is black-eyed peas--in the shell.
I could shell them, but it seems really time-consuming, and I did read somewhere that you can use unshelled black-eyed peas as you would use regular snap peas or beans in other dishes. Is this true? Has anyone done it before? And if so, how would you prepare them? I could bang out one heck of a slimmed-down green bean casserole, but only if it's going to taste not-too-weird. Otherwise, I guess I will shell them (sigh) and toss them up with some quinoa.