View source for Black-eyed pea

{{Short description|Subspecies of cowpea plant}}
{{Redirect|Black eyed peas|the hip-hop/pop group of the same name|Black Eyed Peas|other uses|Black-eyed pea (disambiguation)}}
{{Infobox cultivar
| name            = Black-eyed peas
| image           = Black-eyed peas close up.jpg
| image_caption   = Fresh black-eyed peas
| image_alt       = 
| genus           = 
| species         = ''[[Vigna unguiculata]]'' <small>([[Carl Linnaeus|L.]]) [[Wilhelm Gerhard Walpers|Walp.]]</small>
| hybrid          =
| subspecies      =
| variety         =
| group           = Unguiculata
| cultivar        = Black-eyed peas
| marketing_names = 
| breeder         = 
| origin          = [[West Africa]]<ref name="tropical">{{cite web |url=http://www.tropicalforages.info/key/Forages/Media/Html/Vigna_unguiculata.htm |title=Tropical Forages: an interactive selection tool. Vigna ungiculata Factsheet |publisher=CSIRO Sustainable Ecosystems (CSIRO), Department of Primary Industries and Fisheries (DPI&F Queensland), Centro Internacional de Agricultura Tropical (CIAT) and International Livestock Research Institute (ILRI) |date=June 2005 |access-date=2010-07-12 |archive-url=https://web.archive.org/web/20101214033732/http://www.tropicalforages.info/key/Forages/Media/Html/Vigna_unguiculata.htm |archive-date=2010-12-14 |url-status=dead }}</ref>
| subdivision     = lobia
}}
The '''black-eyed pea''' or '''black-eyed bean'''<ref>{{Citation |last=West |first=Michael O. |title=Afterword Quilting the Black-Eyed Pea |date=2019-03-01 |url=http://dx.doi.org/10.5622/illinois/9780252042317.003.0013 |work=To Turn the Whole World Over |pages=257–272 |publisher=University of Illinois Press |doi=10.5622/illinois/9780252042317.003.0013 |isbn=9780252042317 |s2cid=204728150 |access-date=2022-03-31|url-access=subscription }}</ref> is a [[legume]] grown around the world for its medium-sized, edible [[bean]]. It is a [[subspecies]] of the [[cowpea]], an [[Old World]] plant [[Domestication of plants|domesticated]] in [[Africa]], and is sometimes simply called a cowpea.

The common commercial variety is called the '''California Blackeye'''; it is pale-colored with a prominent black spot. The [[American South]] has countless varieties, many of them [[heirloom plant|heirloom]], that vary in size from the small lady peas to very large ones. The color of the eye may be black, brown, red, pink, or green. All the peas are green when freshly shelled and brown or [[Buff (colour)|buff]] when dried. A popular variation<ref>{{Cite web |title=variation {{!}} Definition, Examples, & Facts {{!}} Britannica |url=https://www.britannica.com/science/variation-biology |access-date=2022-03-10 |website=www.britannica.com |language=en}}</ref><ref>{{Cite web |last=Stephanie |date=2015-08-06 |title=Measures of Variation: Definition, Types and Examples |url=https://www.statisticshowto.com/measures-variation/ |access-date=2022-03-09 |website=Statistics How To |language=en-US}}</ref> of the black-eyed pea is the '''purple hull pea''' or '''mud-in-your-eye pea'''; it is usually green with a prominent purple or pink spot. The currently accepted [[Botanical name|botanical]] name for the black-eyed pea is ''[[Vigna]] unguiculata'' subsp. ''unguiculata'',<ref>{{Cite web|title=Showing Food Black-eyed pea - FooDB|url=https://foodb.ca/foods/FOOD00523|access-date=2021-09-17|website=foodb.ca|archive-date=2021-09-17|archive-url=https://web.archive.org/web/20210917122239/https://foodb.ca/foods/FOOD00523|url-status=dead}}</ref> 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 {{lang|es-mx|frijol ojo de cabra}} ([[goat's-eye bean]]) of northern [[Mexico]], are sometimes incorrectly called black-eyed peas, and vice versa.

==History==
[[File:Black-eyed pea pods on plant in Hong Kong.jpg|thumb|left|upright|Ripe, opened black-eyed pea in pod and developing pods]]

The black-eyed pea originates from West [[Africa]] and has been cultivated in China and India since prehistoric times.<ref>{{Cite web|title=Are black-eyed peas really peas?|url=https://www.loc.gov/item/are-black-eyed-peas-really-peas/|access-date=2021-09-17|website=Library of Congress}}</ref> It was grown<ref>{{Cite web |title=Cultivation - Definition, Meaning & Synonyms |url=https://www.vocabulary.com/dictionary/cultivation |access-date=2022-03-10 |website=Vocabulary.com |language=en-US}}</ref> in [[Virginia]] since the 17th century by African slaves<ref>{{Cite web |title=Area - Definition, Meaning & Synonyms |url=https://www.vocabulary.com/dictionary/area |access-date=2022-03-11 |website=Vocabulary.com |language=en-US}}</ref> who were brought to America along with the indigenous plants from their homelands.<ref>{{cite web|url=http://www.slaveryinamerica.org/history/hs_es_cuisine.htm |title=African Crops and Slave Cuisine |author=Joseph E. Holloway |publisher=California State University Northridge |access-date=2010-01-31 |url-status=dead |archive-url=https://web.archive.org/web/20090919100626/http://www.slaveryinamerica.org/history/hs_es_cuisine.htm |archive-date=2009-09-19 }}</ref> The crop would also eventually prove popular in [[Texas]]. The planting of crops of black-eyed peas was promoted by [[George Washington Carver]] because, as a [[legume]], it adds [[nitrogen]] to the [[soil]] and has high [[nutritional value]]. Throughout the South, the black-eyed pea is still a widely used ingredient today<ref>{{Cite web |title=Ingredient - Definition, Meaning & Synonyms |url=https://www.vocabulary.com/dictionary/ingredient |access-date=2022-03-11 |website=Vocabulary.com |language=en-US}}</ref> in [[soul food]] and [[cuisine of the Southern United States|cuisines of the Southern United States]].<ref>{{Cite web|title=soul food {{!}} Description, History, & Ingredients|url=https://www.britannica.com/topic/soul-food-cuisine|access-date=2021-09-17|website=Encyclopedia Britannica|language=en}}</ref> The black-eye pea is cultivated throughout the world.<ref name="tropical"/>

==Cultivation==
[[File:Black-eyed peas.JPG|thumb|Black-eyed peas, in and out of the shell]]

In non-tropical climates, this heat-loving crop should be sown after all danger of frost has passed and the soil is warm. Seeds sown too early will rot before [[germination]]. Black-eyed peas are extremely [[Drought tolerance|drought tolerant]], so excessive watering should be avoided.<ref>{{Cite web|last=Avery|first=Dennis T.|title=Drought-tolerant Black-eyed Peas at Center Stage - by Dennis T. Avery|url=http://www.hudson.org/research/7938-drought-tolerant-black-eyed-peas-at-center-stage-|access-date=2021-09-17|website=www.hudson.org|language=en}}</ref>

The crop is relatively free of [[pest (animal)|pest]]s and [[Plant pathology|disease]]. [[Root-knot nematode]]s can be a problem, especially if crops are not [[Crop rotation|rotated]]. As a [[nitrogen fixation|nitrogen-fixing]] legume, [[Fertilizer|fertilization]] can exclude nitrogen three weeks after germination.

The blossom produces [[nectar]] plentifully, and large areas can be a source of [[honey]]. Because the bloom attracts a variety of [[pollinator]]s, care must be taken in the application of [[insecticide]]s to avoid [[pesticide misuse|label violations]].

After planting the pea, it should start to grow after 2–5 days.

==Lucky New Year food==
[[File:peteandpeas.jpg|thumb|[[New Year's Day]] in [[Alabama]]: black-eyed peas, [[ham hock]], and pepper sauce]]

In African-American [[Hoodoo]], eating black-eyed peas or [[Hoppin' John]] (a traditional [[soul food]]) on [[New Year's Day]] is thought to bring prosperity in the new year.<ref>{{cite news |title=Celebrate New Year's with black-eyed peas |author=Ellner, Rachel |date=December 31, 2008 |url=http://www.nashuatelegraph.com/apps/pbcs.dll/article?AID=/20081231/FOOD/312319991/-1/food |work=Nashua Telegraph |access-date=January 16, 2009 |archive-date=June 18, 2009 |archive-url=https://web.archive.org/web/20090618092257/http://www.nashuatelegraph.com/apps/pbcs.dll/article?AID=/20081231/FOOD/312319991/-1/food |url-status=dead }} "On New Year's Day, it gets the full Southern treatment, which usually means Hoppin' John – a traditional soul food consisting of black-eyed peas cooked with ham hocks and spices, served over rice. In the South, eating black-eyed peas on New Year's is thought to bring prosperity"</ref> The peas are typically cooked with a pork product for flavoring (such as [[bacon]], [[fatback]], ham bones, or hog jowls) and diced onion, and served with a hot [[chili sauce]] or a pepper-flavored [[vinegar]]. The traditional meal also includes [[cabbage]], [[Collard greens|collard]], [[turnip]], or [[Mustard plant|mustard]] [[greens (vegetable)|greens]], and ham. The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion.<ref>{{cite journal|last=Greene |first=Teri |title=A Tasty Tradition: New Year's meal means good luck, good eats |journal=Montgomery Advertiser |pages=2, 3A |date=2009-01-02 |url=http://www.montgomeryadvertiser.com/article/20090102/NEWS01/901020311 |access-date=2009-01-02 |url-status=dead |archive-url=https://web.archive.org/web/20141024134414/http://www.montgomeryadvertiser.com/article/20090102/NEWS01/901020311 |archive-date=October 24, 2014 }}</ref> [[Cornbread]], which represents gold, also often accompanies this meal.<ref>{{cite news |last=Patillo |first=Dennis |date=2019-01-01 |title=Black-eyed peas, collards, cornbread ring in a prosperous new year |url=https://infoweb.newsbank.com/apps/news/document-view?p=NewsBank&docref=news/170B815C5B591170 |work=Victoria Advocate, The (TX) |access-date=2019-12-02}}</ref>

Several legends exist as to the origin of this custom. Two popular explanations for the South's association with peas and good luck date back to the [[American Civil War]]. The first is associated with [[General William T. Sherman]]'s [[Sherman's March to the Sea|march of the Union Army to the sea]], during which they pillaged the [[Confederate Army|Confederates']] food supplies. Stories say peas and salted pork were said to have been left untouched, because of the belief that they were animal food unfit for human consumption. Southerners considered themselves lucky to be left with some supplies to help them survive the winter, and black-eyed peas evolved into a representation of good luck. One challenge to this legend is that General Sherman brought backup supplies with him including three days of animal feed<ref>{{Cite news|url=http://www.historynet.com/shermans-march-to-the-sea|title=Sherman's March To The Sea {{!}} HistoryNet|work=HistoryNet|access-date=2017-12-29|language=en-US}}</ref> and would have been unlikely to have left even animal feed untouched. In addition, the dates of the first average frost for Atlanta and Savannah, respectively, are November 13 and November 28.<ref>{{Cite web|url=http://www.crh.noaa.gov/ffc/?n=firstfrz|title=First Fall Freeze Dates in Georgia|last=Service|first=US Department of Commerce, NOAA, National Weather|website=www.crh.noaa.gov|language=EN-US|access-date=2017-12-29}}</ref> As Sherman's march was from November 15 to December 21, 1864, it is improbable, although possible, that the Union Army would have come across standing fields of black-eyed peas as relayed in most versions of the legend. In another Southern tradition, black-eyed peas were a symbol of emancipation for African-Americans who had previously been enslaved, and who after the Civil War were officially freed on New Year's Day.<ref>{{cite web|last1=Garrett|first1=Tammy|title=Black-eyed peas are New Year's tradition for Southerners|url=http://www.arkansasonline.com/news/2015/dec/27/black-eyed-peas-are-new-years-tradition-southerner/?f=threerivers|website=Three Rivers Edition|date=27 December 2015|publisher=Arkansas Online|access-date=7 January 2016}}</ref><ref>{{cite web|author=Ruth|title=Hoppin John|url=http://awesomecookery.com/2013/12/26/hoppin-john/|website=Awesome Cookery|access-date=7 January 2016}}</ref>

Other Southern American traditions point to Jews of Ashkenazi and Sephardic ancestry in Southern cities and plantations eating the peas.<ref>{{cite web|last1=Rosen|first1=Robert|title=The Provincials|url=https://documentslide.com/documents/the-provincials-a-personal-history-of-jews-in-the-south-with-photographs.html|website=The New York Times|access-date=7 January 2016|archive-url=https://web.archive.org/web/20170826073420/https://documentslide.com/documents/the-provincials-a-personal-history-of-jews-in-the-south-with-photographs.html|archive-date=26 August 2017|url-status=dead}}</ref>

==Culinary uses worldwide==
===Africa and the Middle East===
In [[Egypt]], black-eyed peas are called ''lobia.''<ref>{{Cite web |last=Noha |date=2020-01-27 |title=Loubiya (Egyptian Black Eyed Pea Stew) |url=https://www.sugarandgarlic.com/loubiya-egyptian-black-eyed-pea-stew/ |access-date=2022-05-24 |website=Sugar & Garlic |language=en-US}}</ref> When cooked with onions, garlic, meat and tomato juice, and served with Egyptian rice with some [[pastina]] called ''shaerya'' mixed in, they make the most famous rice dish in Egypt.

In [[Jordan]], [[Lebanon]], and [[Syria]], ''lobya'' or green black-eyed beans are cooked with onion, garlic, tomatoes, peeled and chopped, olive oil, salt and black pepper.

In Nigeria and Ghana within [[West Africa]] and the [[Caribbean]], a traditional dish called ''[[akara]]'' or ''[[koose]]'' comprises mashed black-eyed peas with added salt, onions and/or peppers. The mixture is then fried. In Nigeria a pudding called '[[Moin moin|moin-moin]]' is made from ground and mixed peas with seasoning as well as some plant proteins before it is steamed. This is served with various carbohydrate-rich foods such as pap, rice or garri.<ref>Compare:{{cite book |last=Houston |first=Lynn Marie |title=Food Culture in the Caribbean |year=2005 |publisher=Greenwood Publishing Group |place=Westport, Connecticut |isbn=978-0-313-32764-3 |page=99 |url=https://books.google.com/books?id=ZZEeyKrytcwC |quote=Fritters [...] are common [...]. Made from peas in the Dutch Caribbean, they are called cala, and in the French and English Caribbean they are called by their Yoruban name, akkra (or accras). They are most often made from mashed black-eyed peas, spiced with hot peppers, and then deep fried.}}</ref>

===South Asia===
{{More citations needed|section|date=February 2025}}
[[File:Lobia Curry.JPG|thumb|''Lobia'' curry, a black-eyed peas dish from [[India]]]]

The bean is commonly used across [[India]], [[Nepal]], [[Pakistan]] and [[Bangladesh]]. In [[Hindi language|Hindi]], Punjabi and Nepali languages of [[North India]], Pakistan and Nepal, black-eyed peas are called ''lobia'' (लोबीया / ਲੋਬੀਆ) or ''rongi'' (रोंगी / ਰੌਁਗੀ). They are cooked like ''[[dal|daal]]'' and served with boiled rice.<ref>{{cite web |url=http://store.indianfoodsco.com/recipe/black-eye-bean-chili-recipe-indian-recdalblackeyebeans |title=Black Eye Bean Curry - Punjab Chawli, Rongi Masala - Recipes Shop, Buy Online |publisher=Store.indianfoodsco.com |access-date=2014-06-04 |archive-url=https://web.archive.org/web/20140606213716/http://store.indianfoodsco.com/recipe/black-eye-bean-chili-recipe-indian-recdalblackeyebeans |archive-date=2014-06-06 |url-status=dead }}</ref>{{Failed verification|date=February 2025|reason=Source doesn't mention dal or rice.}}

In [[Gujarat]], they are called ''suki choli''/''choli'' ([[Gujarati language |Gujarati]]- સુકી ચોળી/ચોળી).

In [[Bengali language|Bengali]] speaking parts of India ([[West Bengal]]) and [[Bangladesh]], they are known as ''borboti kolai '' ([[Bengali language|Bengali]]-বরবটি কলাই).

In [[Odisha]], they are called ''jhudanga''/''jhunga'' ([[Odia language|Odia]]- ଝୁଡ଼ଙ୍ଗ/ଝୁଙ୍ଗ).

In [[Assam]], they are called ''lesera maah'' ([[Assamese language|Assamese]]- লেচৰা মাহ).

In [[Goa]] and other Konkani speaking areas of India, lobia/black eyed beans are called ''bogdo'' /''chawli'' ([[Konkani language|Konkani]]- बोग्डो/चवळी). 

In [[Maharashtra]], they are called ''chawli'' ([[Marathi language |Marathi]]- चवळी) and made into a curry called ''chawli amti'' or ''chawli usal''.<ref>{{cite web|url=http://chakali.blogspot.com.au/2010/05/chavli-amti-black-eyed-beans-curry.html |title=Black eyed beans curry|publisher=Chakali |date=2014-09-03 |access-date=2014-06-04}}</ref> 

In [[Karnataka]], they are called ''alsande kalu'' ([[Kannada language |Kannada]]- ಅಲಸಂದೆ ಕಾಳು) and used in the preparation of ''huli'', a popular type of [[curry]].<ref>{{cite web|url=http://www.tasteofmysore.com/2008/09/alasande-kalu-huli-curried-black-eyed.html |title=Alasande Kalu Huli /Curried Black eyed Peas And Soppina Palya/Stirfried Amaranth |publisher=Taste of Mysore |date=2008-09-11 |access-date=2014-06-04}}</ref>

In the coastal areas of southern Karnataka like [[South Kanara district|South Kanara]] district, they are called as ''lathanay bitt'' in Tulu language ([[ Tulu language |Tulu]]- ಲತ್ತಣೆ ಬಿತ್ತ) and are cooked in spiced coconut paste to make a saucy curry or a dry coconut curry. 

In [[Tamil Nadu]], they are called ''karamani''/''thattapayaru'' ([[Tamil language|Tamil]]- காரமணி/தட்டப்பயிறு) and used in various recipes, including being boiled and made into a salad-like ''sundal'' (often during the [[Ganesh Chaturthi]] and [[Navratri]] festivals).<ref>{{cite web|url=http://www.indiankhana.net/2013/09/karamani-sundal-lobia-sundal-recipe.html |title= Karamani Sundal/Lobia Sundal Recipe - Ganesha Chaturthi Naivedyam Recipes |publisher=Indian Khana |date=2013-09-06 |access-date=2016-09-05}}</ref> 

In [[Andhra Pradesh]] and [[Telangana]], they are known by the name ''bobbarlu''/''alasandalu kura'' ([[Telugu language|Telugu]]- బొబ్బర్లు/అలసందలు కూర), and are used for variety of recipes, most popularly for [[Vada (food)|Vada]]. 

In [[Kerala]], they are called ''vellapayar'' ([[Malayalam language|Malayalam]]-വെളളപയർ) and is a part of the [[Sadhya]] dish, [[Olan (dish)|Olan]].

=== Southeast Asia ===
In [[Indonesia]], black-eyed peas are called ''{{ill|kacang tunggak|id}}'' or ''kacang tolo'' in the local language. They are commonly used in curry dishes such as ''[[sambal goreng]]'', a hot and spicy red curry dish, ''sayur brongkos'', or ''sayur lodeh''.[[File:Vietblackeyedpeas.jpg|thumb|left|upright|Several cups of ''chè đậu trắng'', a Vietnamese dessert made with black-eyed peas]]

In [[Vietnamese cuisine|Vietnam]], black-eyed peas are used in a sweet dessert called ''chè đậu trắng'' (black-eyed peas and [[Glutinous rice|sticky rice]] with [[coconut milk]]).

===Europe===
In [[Cyprus]] ([[φρέσκο λουβί (fresko luvi)]]), [[Greece]] ([[μαυρομάτικα]]) and [[Turkey]] ([[börülce salatası]]), blanched black-eyed peas are eaten as salad with a dressing of olive oil, salt, [[lemon]] juice, onions and garlic.<ref>{{cite web |url=http://thursdayfordinner.com/2008/12/swiss-chard-and-black-eyed-beans |title=Swiss Chard and Black Eyed Beans |publisher=Thursdayfordinner.com |date=2008-12-19 |access-date=2014-06-04 |archive-url=https://web.archive.org/web/20141225205925/http://thursdayfordinner.com/2008/12/swiss-chard-and-black-eyed-beans/ |archive-date=2014-12-25 |url-status=dead }}</ref>

In [[Portugal]], black-eyed peas are served with boiled [[cod as food|cod]] and [[potato]]es, with [[Tuna#Food|tuna]], and in salads.

===The Americas===
====North America====
"[[Hoppin' John]]", made of black-eyed peas or field peas, [[rice]], and [[pork]], is a traditional dish in parts of the Southern United States.

[[Texas caviar]], another traditional dish in the American South, is made from black-eyed peas marinated in [[vinaigrette]]-style dressing and chopped garlic.<ref>{{cite web | url=http://www.dallasnews.com/sharedcontent/dws/fea/taste/texascollection/stories/DN-nf_texascaviar_0321liv.State.Edition1.447ccf1.html | title=Try Some Texas Caviar | author = Joyce Sáenz Harris | publisher=The Dallas Morning News | access-date=2008-10-19}}</ref>

====South America====
In [[Brazil]]'s northeastern state of [[Bahia]], especially in the city of [[Salvador, Bahia|Salvador]], black-eyed peas (named "feijão fradinho" there) are used in a traditional [[street food]] of West African cuisine origin called ''[[acarajé]]''. The beans are peeled and mashed, and the resulting paste is made into balls and deep-fried in [[palm oil|''dendê'']]. ''Acarajé'' is typically served split in half and stuffed with ''[[vatapá]]'', [[Caruru (food)|''caruru'']], diced green and red tomatoes, fried [[dried shrimp|sun-dried shrimp]] and homemade hot sauce.

In the northern part of [[Colombia]], they are used to prepare a fritter called ''[[buñuelo]]''. The beans are immersed in water for a few hours to loosen their skins and soften them. The skins are then removed either by hand or with the help of a manual grinder. Once the skins are removed, the bean is ground or blended, and eggs are added, which produces a soft mix. The mix is fried in hot oil. It makes a nutritious breakfast meal.

In [[Guyana]], [[South America]], and [[Trinidad and Tobago]], it is one of the most popular type of beans cooked with rice, the main one being [[red kidney beans]], also referred to as red beans. It is also cooked as a snack or appetizer on its own. On New Year's Eve (referred to as Old Year's Night in Guyana and [[Suriname]]), families cook a traditional dish called [[cook-up rice]]. The dish comprises rice, black-eyed peas, and other peas and a variety of meats cooked in coconut milk and seasonings. According to tradition, cook-up rice should be the first thing consumed in the New Year for good luck. Cook-up rice is also made as an everyday dish.

==Nutrition==
{{nutritional value
| name           = Mature black-eyed peas<br/>cooked, no salt
| kJ             = 484
| protein        = 7.73 g
| fat            = 0.53 g
| carbs          = 20.76 g
| fiber          = 6.5 g
| sugars         = 3.3 g
| calcium_mg     = 24
| iron_mg        = 2.51
| magnesium_mg   = 53
| phosphorus_mg  = 156
| potassium_mg   = 278
| sodium_mg      = 4
| zinc_mg        = 1.29
| manganese_mg   = 0.475
| thiamin_mg     = 0.202
| riboflavin_mg  = 0.055
| niacin_mg      = 0.495
| pantothenic_mg = 0.411
| vitB6_mg       = 0.1
| folate_ug      = 208
| vitE_mg        = 0.28
| vitK_ug        = 1.7
| source_usda    = 1
| note           = [https://fdc.nal.usda.gov/food-details/173759/nutrients Link to USDA Database entry]
}}
One 100&nbsp;g serving of cooked black-eyed peas contains {{convert|484|kJ|kcal|abbr=off}} of [[food energy]] and is an excellent source of [[folate]] and a good source of [[thiamine]], [[iron]], [[magnesium]], [[manganese]], [[phosphorus]], and [[zinc]].<ref>{{cite web|url=http://ndb.nal.usda.gov/ndb/foods/show/4678 |archive-url=https://web.archive.org/web/20121218083216/http://ndb.nal.usda.gov/ndb/foods/show/4678 |url-status=dead |archive-date=December 18, 2012 |title=Show Foods |publisher=Ndb.nal.usda.gov |access-date=2014-06-04}}</ref> The legume is also a good source of [[dietary fiber]] (6.5&nbsp;g per 100&nbsp;g serving) and contains a moderate amount of numerous other vitamins and minerals (table).

==See also==
* [[Adzuki bean]]
* [[Chickpea]]
* [[Dixie Lee pea]]
* [[Green bean]]
* [[Lentil]]
* [[List of diseases of the common bean]]
* [[Mung bean]]
* [[Organic beans]]
* [[Pulse (legume)]]
* [[Sea Island red pea]]
* [[Vicia faba]]
{{Clear}}

==References==
{{Reflist}}

==External links==
* {{GRIN|''Vigna unguiculata'' subsp ''unguiculata''|300675}}
* [http://www.plantnames.unimelb.edu.au/Sorting/Vigna.html#unguiculata-unguiculata Plantnames.unimelb.edu.au] Porcher Michel H. et al. 1995–2020, Sorting Vigna Names. Multilingual Multiscript Plant Name Database (M.M.P.N.D) – A Work in Progress. School of Agriculture and Food Systems. Faculty of Land & Food Resources. The University of Melbourne. Australia. (2005).
* [http://www.hort.purdue.edu/newcrop/afcm/cowpea.html Alternative Field Crops Manual: Cowpea]
* {{WestAfricanPlants|Vigna unguiculata}}

{{Subject bar|Agriculture and Agronomy|Food|Plants
|b       = Cookbook:Black-eyed Pea
|commons = Category:Vigna unguiculata subsp. unguiculata
|d       = Q3246973
|species = Vigna unguiculata subsp. unguiculata
|wikt    = black-eyed pea}}
{{Taxonbar|from=Q3246973}}

{{DEFAULTSORT:Black-Eyed Pea}}
[[Category:African cuisine]]
[[Category:Crops originating from Africa]]
[[Category:Crops originating from Asia]]
[[Category:Cuisine of the Southern United States]]
[[Category:Cuisine of Oklahoma]]
[[Category:Edible legumes]]
[[Category:Holiday foods]]
[[Category:Plant subspecies]]
[[Category:Soul food]]
[[Category:Vigna]]