Black-eyed peas are a subspecies of cowpea, first grown in Asia and introduced to Southeast Asia before being cultivated in the West Indies. They are a staple in Southern US cookbooks, rich in protein, calcium, vitamin A, and folic acid. They also add nitrogen to the soil and were a key factor in helping the South survive food shortages during the Civil War. Traditional ways to prepare them include cooking with fatback or bacon, or using them in other pea or bean recipes.
Black-eyed peas or black-eyed beans are a subspecies of the cowpea and were first grown and enjoyed in Asia. The introduction to Southeast Asia led to their cultivation in the West Indies, where they have become very popular and have left an indelible mark on the soul food tradition. Today, you’ll find myriad recipes for these peas in Southern US cookbooks, where they’re a staple and, in addition, an excellent source of protein.
The name black-eyed peas comes from the appearance of the legumes. They are usually white to yellow in color with a small black dot that might resemble a single eye. This extra pop of color adds a visible pop to the beans 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, these peas are an excellent source of calcium, a great choice for vegans and rich in vitamin A and folic acid.
Growing black-eyed peas has another very important purpose in areas where the land is continuously used for agriculture. Many crops, such as corn or cotton, deplete soil of nitrogen. Black-eyed peas on the other hand, add nitrogen to the soil and are great to grow during crop rotations. One of the early advocates of such rotation was the famous George Washington Carver, who studied plants to see which would best replenish nitrogen in the soil. He strongly urged families, especially African-American farmers, to use black-eyed peas every other year so all crops would produce better crops. This was an easy argument, as they were common food in the southern US.
Up north, black-eyed peas were never quite as popular, with some simply dismissing them as useful when feeding cattle but not suitable for feeding people. This notion has gradually declined given the food’s known nutritional value. Yet it was a key factor in helping the beleaguered South survive food shortages during the Civil War. While Northern soldiers burned many crops, black-eyed peas were not considered worthy of the trouble and were usually left alone.
Northerners may not find many recipes for these legumes in cookbooks, so investing in a good Southern US cookbook can be a great way to get ideas for these legumes. Some traditional ways to prepare them include simply cooking them with some fatback or bacon, using them in other pea or bean recipes such as kidney beans and rice or baked beans. Black-eyed peas don’t have a distinctive flavor, so they can easily be used in place of any other bean and are prepared the same way.
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