Last modified on 22 January 2010, at 23:31

Cookbook:Black-eyed Pea

Cookbook | Recipes | Ingredients

Black-eyed pea beans

The black-eyed pea, also called black-eyed bean, ChawaLie, Lobia, etc. in various languages in India, is a subspecies of the cowpea, grown around the world for its medium-sized edible bean. The bean mutates easily, giving rise to a number of varieties. The common commercial one is called the California Blackeye; it is pale-colored with a prominent black spot. Other beans of somewhat similar appearance, such as the "frijol ojo de cabra" ("goat's eye bean") of Northern Mexico, are sometimes incorrectly called "black-eyed peas" and vice versa.

Several cups of chè đậu trắng, a Vietnamese dessert made with black-eyed peas

Rice and peas is a popular dish in Jamaica and other Caribbean Islands. In the American South, a variation of this dish is called "Hoppin' John", made of black-eyed peas cooked with rice and pork.

Texas caviar, another traditional dish in the American South, is made from black-eyed peas marinated in Italian salad dressing and chopped garlic, and served cold.

In Portugal, black-eyed peas are served with boiled cod and potatoes, with tuna, and in salads.

In Vietnam, black-eyed peas are used in a sweet dessert called chè đậu trắng (black-eyed peas and sticky rice with coconut milk).

In Greece and Cyprus, black-eyed peas are eaten with vegetables, oil, salt, and lemon.

In the northern part of Colombia, they are used to prepare a fritter called "buñuelo". The beans are immersed in water for a few hours to loosen their skin and soften the bean. The skins are then removed either by hand or with the help of a manual grinder. Once the skins are removed, the bean is ground or blended, and eggs are added which produces a soft mix. The mix is fried in hot oil. It makes a nutritious breakfast meal.

In North India, lobia is cooked as daal.