-ounce can black-eyed peas
Black-eyed peas are an excellent source of plant-based protein, dietary fiber, and folate, with notable amounts of iron and magnesium. They are low in fat and provide complex carbohydrates.
About
Black-eyed peas (Vigna unguiculata) are legumes native to West Africa and widely cultivated throughout the Southern United States, Latin America, and Asia. They are small, cream-colored beans with a distinctive black spot or "eye" on the side where the seed attaches to the pod. The beans have a slightly creamy texture when cooked and a mild, earthy flavor with subtle nutty undertones. Black-eyed peas are available fresh in their pods, dried for long-term storage, or canned in brine.
The canned form refers to pre-cooked black-eyed peas preserved in liquid (typically salted water or a light brine), offering convenience for quick meal preparation. A standard ounce measure indicates the drained weight or liquid contents of the can.
Culinary Uses
Black-eyed peas are a staple ingredient in Southern American cuisine, particularly in the Low Country and Deep South, where they appear in iconic dishes like hoppin' John (traditionally eaten on New Year's Day for luck). They are also central to West African, Caribbean, and Brazilian cooking. Canned black-eyed peas are frequently used in soups, stews, and rice bowls, mixed into salads, or mashed into fritters and patties. Their mild flavor makes them versatile for both savory and spiced preparations. The canned form is prized for its convenience, requiring no soaking or lengthy cooking, though the liquid should be drained and rinsed to reduce sodium content.