Ingredient:Black-eyed peas: Difference between revisions
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Created page with "right|thumb|300x300px|Cooked black-eyed peas Black-eyed peas are actually a variety of cowpea, a type of legume. They have a distinctive black spot (the "eye") where they attach to the pod, and they offer a uniquely dense, earthy, and savory flavor that sets them apart from sweeter beans. == Nutritional Information == ''Values based on a standard 100g (3.5 oz) serving of boiled black-eyed peas.'' {| class="wikitable" !Nutrient !Amount |- |''..." |
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[[File:Black- | [[File:Black-eyed peas close up.jpg|right|thumb|300x300px|Cooked black-eyed peas]] | ||
Black-eyed peas are actually a variety of cowpea, a type of legume. They have a distinctive black spot (the "eye") where they attach to the pod, and they offer a uniquely dense, earthy, and savory flavor that sets them apart from sweeter beans. | Black-eyed peas are actually a variety of cowpea, a type of legume. They have a distinctive black spot (the "eye") where they attach to the pod, and they offer a uniquely dense, earthy, and savory flavor that sets them apart from sweeter beans. | ||
Latest revision as of 03:33, 16 October 2026
Black-eyed peas are actually a variety of cowpea, a type of legume. They have a distinctive black spot (the "eye") where they attach to the pod, and they offer a uniquely dense, earthy, and savory flavor that sets them apart from sweeter beans.
Nutritional Information
Values based on a standard 100g (3.5 oz) serving of boiled black-eyed peas.
| Nutrient | Amount |
|---|---|
| Calories | 116 kcal |
| Protein | 7.7 g |
| Total Fat | 0.5 g |
| Saturated Fat | 0.1 g |
| Carbohydrates | 20.8 g |
| Sodium | 1 mg |
Culinary Uses
- A foundational ingredient in Southern American cuisine, famously starring in the New Year's dish Hoppin' John. - Excellent when simmered with smoked meats, collard greens, and aromatics. - Popular in West African and Indian cuisines for rich, deeply spiced curries and stews.
