Black eyed beans

The black-eyed pea, black-eyed bean or goat pea, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean. The first domestication probably occurred in West Africa, but the black-eyed pea is widely grown in many countries in Asia; it was introduced into the Southern United States as early as the 17th century in Virginia. Most of the black-eyed pea cultivation in the region, however, took firmer hold in Florida, North and South Carolina during the 18th century, reaching Virginia in full force following the American Revolution. 

The planting of crops of black-eyed peas was promoted by George Washington Carver because, as a legume, it adds nitrogen to the soil and has high nutritional value. Black-eyed peas contain calcium (41 mg) folate (356 mcg), protein (13.22 g), fiber (11.1 g) and vitamin A (26 IU), among other nutrients, all for less than 200 Calories, in a 171-g, one-cup serving.

Black eyed peas are famous for being an important ingredient in “Hoppin’ John,” a popular Southern American dish believed to bring good luck. People have been eating Hoppin’ John on New Year’s Day for decades, though its origins are a subject of debate. 

Like other beans, black eyed peas are highly nutritious and are a good staple food. Black eyed peas are rich in fiber and protein, which make them an excellent energy source.