Black-eyed peas ranch style with jalapeños

Ranch-style black-eyed peas with jalapeños are a tasty and spicy variant of the traditional black-eyed peas, highly valued in Tex-Mex and Southern U.S. cuisine. This ingredient combines black-eyed peas –also known as caraotas entrerrianas or frijoles de careta in some Latin American countries– with a ranch-style dressing and the spicy touch of jalapeños, creating an ideal mix for salads, side dishes, or fillings.

Origin: Black-eyed peas are a legume native to West Africa, which arrived in the Americas through migration and trade during the colonial era. The combination with ranch style (a creamy blend typical of the United States, made with herbs and spices) and jalapeño, a Mexican chili, reflects the fusion of culinary traditions from the Southern United States, Mexico, and Latin America.

Properties: Black-eyed peas are an excellent source of plant-based protein, dietary fiber, B-complex vitamins, and minerals such as iron and potassium. Jalapeño provides vitamin C, capsaicin –which has anti-inflammatory and metabolism-stimulating effects–, along with a characteristic spicy flavor. The ranch-style seasoning adds creaminess and an herbal profile, enhancing the flavor without overpowering the soft, earthy texture of the pea.

Synonyms in Spanish (Latin America):

• Black-eyed peas: caraotas entrerrianas, frijoles de careta, frijol ojo de chivo, porotos de ojo negro
• Jalapeños: chile jalapeño, ají jalapeño

In recipes, these ranch-style black-eyed peas with jalapeños are perfect for preparing fresh salads, creamy dips with a spicy kick, or as a nutritious side for grilled dishes or healthy bowls.