The black-eyed pea, also called black-eyed bean or blackeye, is a subspecies of the cowpea, which also includes catjang and the yardlong bean and is grown for its medium-sized edible bean. The bean mutates easily, giving rise to a number of varieties. The common commercial one is called the California Blackeye; it is pale-coloured with a prominent black spot. The currently accepted botanical name is Vigna unguiculata subsp. unguiculata, although previously it was classified in the genus Phaseolus. Vigna unguiculata subsp. dekindtiana is the wild relative and Vigna unguiculata subsp. sesquipedalis is the related asparagus bean. Other beans of somewhat similar appearance, such as the "Frijol ojo de cabra" ("Goat's eye bean") of Northern Mexico are sometimes incorrectly called "black eyed peas" and vice versa.
Culinary uses
Black-eyed peas are traditionally eaten on New Year's Day in the American South and in some other parts of the U.S. In some areas, they are served as a starchy side dish, cooked with or without side meat, bacon, ham bones, fatback or another pork product and/or diced onion, and often served with a hot chili sauce or a pepper-flavoured vinegar. In other areas, they are served in a traditional dish called "Hoppin' John" (or "Skippin' Jenny" if served as leftovers), made of black-eyed peas cooked with rice, sometimes pork (such as hog jowls, ham hock, side meat or fatback), and seasonings.
The traditional meal also features collard or mustard greens or cabbage. This is supposed to bring good luck and financial enrichment. The peas stand for good luck, the greens symbolize paper money. Cornbread also often accompanies this meal.
A bean is usually perfectly cooked when it can be easily squashed between your forefinger and thumb
If the beans are not sufficiently cooked, return to pressure, cook for another 3 minutes and allow the pressure to reduce using the natural method. Re-check that the beans are cooked to your liking.
We have recently started to take delivery of a weekly organic fruit and vegetable box which has of course heightened our interest in the 5 a day fruit and vegetable regime. This simple app will show you what makes up one of your 5 a day portions of vegetables. You'll be surprised how small the quantities are in some instances. You'll be able to eat healthier and feel all the better for it.
Select a fruit or vegetable from the picker below to see what its daily portion consists of
What are you waiting for? Pick your fruit and veg now!
3 heaped tablespoons of tinned Ackee
2 Globe Artichoke hearts
7 spears of tinned asparagus
5 spears of fresh asparagus
One third of an Aubergine/Eggplant
3 heaped tablespoons of barlotti beans
3 heaped tablespoons of black-eyed beans
3 heaped tablespoons of broad beans
3 heaped tablespoons of butter beans
3 heaped tablespoons of cannellini beans
4 heaped tablespoons of French beans
3 heaped tablespoons of kidney beans
3 heaped tablespoons of pinto beans
4 heaped tablespoons of runner beans
3 heaped tablespoons of soya beans
2 handfuls of fresh bean sprouts
3 whole bottled beetroot
3 whole fresh baby beetroot
2 spears of broccoli
8 Brussels sprouts
3 heaped tablespoons of butternut squash
2 handfuls of sliced cabbage
3 heaped tablespoons of shredded cabbage
3 heaped tablespoons of tinned carrots
3 heaped tablespoons of fresh carrot slices
8 florets of cauliflower
3 sticks of celery
3 heaped tablespoons of chickpeas
One fifth of a head of Chinese leaves
Half a large courgette
5 cm (2 inch) piece of cucumber
4 heaped tablespoons of curly kale
Half a karela (bitter melon)
1 leek (white portion only)
3 tablespoons of lentils
1 cereal bowl of lettuce (mixed leaves)
1 handful of mange-tout
3 heaped tablespoons of marrow
3 tablespoons of frozen mixed vegetables
14 mushrooms
2 tablespoons of dried mushrooms
16 medium Okra
1 medium Onion
3 heaped tablespoons of pak choi (Chinese cabbage)
