Black-eyed peas

Black-eyed pea
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Fabales Family: Fabaceae Subfamily: Faboideae Genus: Vigna Species: unguiculata Subspecies: dekindtiana
Trinomial name
Vigna unguiculata dekindtiana (L) Walp.
ref. ITIS 27018

If you're looking for the hiphop group, see Black Eyed Peas.

Black-eyed peas, also called Black-eyed beans, cowpeas, lobiya or chawli, are a small, pale-coloured, edible bean with a black spot (nearly always called pea in the US, and either pea or bean elsewhere). Their currently accepted botanical name is Vigna unguiculata ssp. dekindtiana, though previously they were classified in genus Phaseolus. They are one of the cultivated subspecies of the cow bean.

Originally cultivated in Asia, and still grown for food in many countries there including India, as well as in Africa, black-eyed peas were introduced into the West Indies and from there to the Southern states of the USA. They are often used in soul-food and in Southern dishes. Traditionally a dish on New Year's Day, it is supposed to bring good luck and also financial enrichment.

Nutritionally, black-eyed peas are regarded as an excellent source of Calcium (211mg in a 1 cup serving), Folate (209mcg), and Vitamin A (1,305 IU).