FreshPoint

Description:

Black-eyed Peas (Cowpeas, Crowder Peas, Black-eyed Beans) have long been popular in the South, thanks to their sweet and mild, rather earthy, flavor. They are small and greenish-beige (beige when dried) with a brown circular ‘ eye’ at their inner curve. Black-eyed Peas are traditionally partnered with rice and with greens and are the featured component in hoppin’ John. The Black-eyed Peas originated in Western or Central Africa, and was introduced to the United States through the African slave trade. Fresh Black-eyed Peas take slightly less time to cook than their dried counterparts, but still require a good hour. Cook in a rich vegetable stock seasoned with cipotle chili, and a little thyme, garlic and allspice. Serve with or without the broth over braised greens.