Also known as the black-eyed pea, this small, oval, creamy-white bean is so called because of its distinctive black spot or 'eye'. Originally from China, this nutty-flavoured bean was brought over to the West Indies and then to the United States, where it became common fare on slave plantations. It is still popular in the southern states, where it is served with pork and corn bread. Its is also the essential ingredient in a traditional dish known as Hoppin' John – a mixture of black-eyed beans, white rice and bacon – traditionally eaten on New Year's Day. The fresh or dried bean may also be used in a range of soups, stews, side dishes and casseroles.
The black-eyed bean is also known as a cowpea or black-eyed cowpea. There is also a variety with a yellow spot, which is called the yellow-eyed cowpea.
Dried beans must be soaked for at least 8 hours or overnight and cooked for 40-45 minutes before use.
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