Cowpea / black-eyed pea

Vigna unguiculata

legume

Cream beans marked with a black eye, from a tropical African legume that withstands drought better than most crops; the main legume of the dry regions of West Africa. They provide protein and fibre.

Origin

West Africa

Season (United States)

all year round · grows in your region

Preparation

The dried beans are soaked for a few hours — or not, as they cook fairly fast — then cooked for 30 to 60 minutes; eaten cooked, never raw: in stews, with rice, or blended into fritters (akara). Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

Resistant starch RS1 · GOS (galacto-oligosaccharides) · Protein · LysineWhat slows things down Phytates

Did you know?

In the southern United States, Hoppin' John, a black-eyed pea dish, is eaten with collard greens on New Year's Day for a prosperous, lucky year.