Black Eyed Peas

A smaller white bean with black “eye” at the pod joint, with faster cooking time and no real need for soaking. It is the most common American version of the cowpea, leguminous native of West Africa that gives back copious amounts of nitrogen to the soil. It was introduced into Southern United States in 17th century Virginia but grown widely around the world, and plays a part in many cultural culinary histories. It's the basis for many southern dishes including Hoppin John and has a pleasing nutty flavor. Plus it's  high in calcium, folate, vitamin A, magnesium, iron, fiber and protein.

Total weight: 1 lb., 3 lbs. or 10 lbs.  dried heirloom beans

Related Items