Black eyed peas (without pods)

Origins and history

Black eyed peas have a long history dating back to ancient times, originating in West Africa. They were brought to the Americas during the transatlantic slave trade and became an integral part of Southern cuisine. Today, they are cultivated in many countries, including the United States, Nigeria, and Brazil.

Nutritional information

Black eyed peas are a good source of protein, fiber, and folate. They are also rich in iron, potassium, and vitamin A.

How to select

When selecting black eyed peas, look for beans that are firm, uniform in size, and free from cracks or blemishes. Avoid beans that appear wrinkled or discolored. If buying dried black eyed peas, make sure they are free from moisture or insect damage.

Storage recommendations

Store dried black eyed peas in an airtight container in a cool, dry place. Cooked black eyed peas can be stored in the refrigerator for up to 4 days. For longer storage, freeze them in airtight containers or freezer bags.

How to produce

Black eyed peas can be easily grown in home gardens. Plant the seeds in well-drained soil and provide adequate sunlight and water. They thrive in warm climates and can be harvested within 70-90 days.

Preparation tips

To prepare black eyed peas, soak them overnight in water to reduce cooking time. Drain and rinse before cooking. They can be boiled, simmered, or pressure-cooked until tender. Black eyed peas are commonly used in soups, stews, salads, and side dishes. They can also be mashed and formed into patties for fritters or veggie burgers.

Substitutions

Cannellini beans, navy beans, or lima beans can be used as substitutes for black eyed peas in recipes.

Culinary uses

Black eyed peas are commonly used in Southern cuisine, such as in Hoppin' John, a traditional New Year's dish. They are also used in salads, soups, stews, and side dishes. In West Africa, black eyed peas are a key ingredient in dishes like akara and moi moi.

Availability

United States, Nigeria, Brazil, India, China