Fresh black-eyed pea

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Name Variations

 * fresh cowpea
 * fresh crowder pea
 * fresh lobhia
 * fresh lombia
 * fresh black-eye bean
 * fresh black-eye pea
 * fresh black-eyed suzy
 * fresh China bean
 * fresh chawli
 * fresh poor man's pea
 * fresh Southern pea

About Fresh black-eyed pea
Wikipedia Article About Fresh Black-eyed pea on Wikipedia

The black-eyed pea, also called black-eyed bean, blackeye, field peas, lobiya or chawli, is a subspecies of the cowpea, grown for its medium-sized edible bean, pale-colored with a prominent black spot. Its currently accepted botanical name is Vigna unguiculata subsp. unguiculata, although previously it was classified in the genus Phaseolus. Vigna unguiculata subsp. dekindtiana is the wild relative and Vigna unguiculata subsp. sesquipedalis is the related asparagus bean. 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.

Cooking Fresh black-eyed pea

 * Stir-frying Fresh black-eyed pea
 * Steaming Fresh black-eyed pea
 * Boiling Fresh black-eyed pea
 * Pan-Frying Fresh black-eyed pea
 * Roasting Fresh black-eyed pea
 * Stewing Fresh black-eyed pea

Fresh black-eyed pea Nutrition

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Fresh black-eyed pea Recipes
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 * Fresh black-eyed pea Recipes