15½ oz each black-eyed peas
Black-eyed peas are an excellent source of plant-based protein, fiber, and folate, making them nutritionally comparable to other legumes. They are also rich in polyphenols and other antioxidants, contributing to their status as a heart-healthy staple food.
About
Black-eyed peas (Vigna unguiculata) are legumes native to Africa and widely cultivated across the American South, Caribbean, and other warm-climate regions. These small, cream-colored beans are characterized by a distinctive black or dark brown spot on the hilum (seed attachment point), from which they derive their common name. The beans have a mild, slightly earthy flavor and a creamy texture when cooked. Nutritionally dense and historically significant in Southern, African, and Caribbean cuisine, black-eyed peas are traditionally prepared in soups, stews, and rice dishes, and are deeply embedded in Gullah Geechee and African-American culinary traditions.
Culinary Uses
Black-eyed peas are a staple in Southern American cuisine, particularly in dishes like Hoppin' John (a traditional New Year's dish combining peas, rice, and pork), and are also featured prominently in African and Caribbean cooking. They are commonly prepared in slow-simmered stews, soups, and curries, where their creamy interior and firm outer skin maintain integrity through long cooking. The beans pair well with aromatics such as onions, garlic, and bell peppers, and are frequently cooked with smoked pork products, ham hock, or bacon for depth. They can also be enjoyed cold in salads, or mashed into spreads and fritters across West African culinary traditions.