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Black-eyed peas or black-eyed beans are a subspecies of the cowpea and were first grown and relished in Asia. Introduction into Southeast Asia led to cultivation of black-eyed peas in the West Indies where they became very popular and made an indelible mark on the soul food tradition. Today you’ll find myriad recipes for black-eyed peas in Southern US cookbooks, where it is a staple, and additionally an excellent source of protein.
They are normally white to yellow with a small black dot that could resemble a single eye. This extra bit of color does add visible appeal to black-eyed peas, and they can be a fantastic addition to many dishes. They are valued for both taste and nutritional value. In addition to a high protein content, black-eyed peas serve as an excellent source of calcium, a great choice if you are a vegan, and are also high in vitamin A and folic acid.
