ingredient information
Beans Blackeye
The black-eyed pea, also called black-eyed bean, blackeye, field peas, lobiya, rongi or chawli, is a subspecies of the cowpea, grown for its medium-sized edible bean, which mutates easily giving rise to a number of varieties, the common commercial one called the California Blackeye being pale-colored with a prominent black spot. Originally native to Africa, but widely grown in Asia and still grown for food in many countries there, including India, as well as Africa, the black-eyed pea was introduced into the West Indies and from there to the U.S. Southern states, where it is still often used in soul food and Southern U.S. cuisine. The crop was promoted by George Washington Carver, both for its nutritional value and because, as a legume, it added nitrogen to the soil. Black-eyed peas are an excellent source of Calcium (211mg in a 1 cup serving), Folate (209mcg), and Vitamin A (1,305 IU).