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A popular variation [3] [4] of the black-eyed pea is the purple hull pea or mud-in-your-eye pea; it is usually green with a prominent purple or pink spot. The currently accepted botanical name for the black-eyed pea is Vigna unguiculata subsp. unguiculata , [ 5 ] although previously it was classified in the genus Phaseolus .
What makes black-eyed peas so special? “Black-eyed peas are nutritionally dense, with fiber, protein, folate, magnesium, copper, thiamine, and iron,” says registered dietitian Melissa Rifkin, RD.
"This two-ingredient meal of Crock-Pot black-eyed peas and smoked turkey leg cooks low and slow in the slow cooker for the most tender and flavorful dish," Lynn said. Ingredients 12 to 24 ounces ...
In a large saucepan, cover the peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes. Add a generous pinch of salt and let stand for 5 minutes, then ...
A traditional Southern meal may include pan-fried chicken, field peas (such as black-eyed peas), greens (such as collard greens, mustard greens, turnip greens, or poke sallet), mashed potatoes, cornbread or corn pone, sweet tea, and dessert—typically a pie (sweet potato, chess, shoofly, pecan, and peach are the most common), or a cobbler ...
Some recipes use ham hock, fatback, country sausage, or smoked turkey parts instead of bacon. A few use green peppers or vinegar and spices. Smaller than black-eyed peas, field peas are used in the South Carolina Lowcountry and coastal Georgia. Black-eyed peas are the norm elsewhere.
If you want to make fresh beans but not cook the whole bag, this handy calculator says 4 1/2 ounces of dried, uncooked peas equals one can of 15-ounce peas. Cans or even frozen black-eyed peas are ...
Similar to the soul food classic Hoppin' John but without the rice component, these black-eyed peas are cooked with a little bit of onion, garlic, spices, and a hunk of fatty salted pork for depth ...