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The black-eyed pea or black-eyed bean [2] is a legume grown around the world for its medium-sized, edible bean. It is a subspecies of the cowpea , an Old World plant domesticated in Africa , and is sometimes simply called a cowpea.
The name was most likely acquired due to their use as a fodder crop for cows. [17] Black-eyed pea, a common name used for the unguiculata cultivar group, describes the presence of a distinctive black spot at the hilum of the seed. Black-eyed peas were first introduced to the southern states in the United States and some early varieties had peas ...
Familiar food species include the adzuki bean (V. angularis), the black gram (V. mungo), the cowpea (V. unguiculata, including the variety known as the black-eyed pea), and the mung bean (V. radiata). Each of these may be used as a whole bean, a bean paste, or as bean sprouts.
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 ...
It took Texas to make America swallow the idea of lucky New Year’s black-eyed peas. More than 85 years ago, in 1937, an East Texas promoter put the first national marketing campaign behind what ...
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Many crop plants are known as peas, particularly . Pisum sativum. pea; marrowfat peas; snap pea; snow pea; split pea; and: chickpea, Cicer arietinum; cowpea, Vigna ...
Waakye (/ ˈ w ɑː tʃ eɪ / WAH-chay) [2] or Awaakye is a Ghanaian dish of cooked rice and beans, commonly eaten for breakfast or lunch. [3] However, others eat it for supper. The rice and beans, usually black eyed peas or cow beans, are cooked together, along with red dried sorghum leaf sheaths or stalks and limestone. [4]