Black-eyed pea

Black-eyed pea (also known as black-eyed bean) is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean. The common commercial variety is called the California Blackeye; it is pale-colored with a prominent black spot.

History

The crop was introduced into the Southern United States as early as the 17th century during the Atlantic slave trade. The crop is still a staple in the Southern United States where it is often eaten on New Year's Day for good luck.

Cultivation

The black-eyed pea is a warm-season crop and is grown commercially in California. It is a medium-sized plant that grows to a height of 30-60 cm. The plant prefers sandy soil and warm temperatures, and it can tolerate drought.

Nutritional value

Black-eyed peas are rich in fiber and protein, making them an excellent dietary choice for vegetarians and vegans. They are also a good source of several key nutrients, including vitamin A, vitamin C, calcium, and iron.

Culinary uses

Black-eyed peas are used in many dishes around the world. In the Southern United States, they are traditionally eaten in a dish called Hoppin' John on New Year's Day for good luck. In India, they are used in many traditional dishes such as lobia and raungi.

See also

• List of legume dishes
• Southern United States cuisine
• Indian cuisine

This article is a stub related to food. You can help WikiMD by expanding it!

Black-eyed_pea

• 

  Black-eyed peas close up

• 

  Black-eyed pea pods on plant in Hong Kong

• 

  Black-eyed peas

• 

  Pete and peas

• 

  Lobia Curry

• 

  Viet black-eyed peas