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Black-eyed peas, also called cowpeas or Crowder Peas are a pale-colored dry bean, with a black spot that gives them their name.
Black-eyed peas possess a creamy texture and are characterized by their kidney-shaped skin and small black eye.
Black-eyed peas originated in North Africa and were introduced in other areas like India and Greece 3000 years ago. In the 1900s, agricultural chemist George Washington Carver discovered how black-eyed peas enriched the soil they grew in with nitrogen.


In the United States, black-eyed peas are traditionally prepared with salt pork, seasonings, and cooked rice.
Please remember that using others' images on the web without their permission is not very nice. Although they are referred to as beans, they are really peas, which is why they do not need to be pre-soaked. They came to America during the slave trade and became one of Virginia's crops in the 17th Century.


Finally, the peas are boiled and simmered for an hour with smoked turkey and enough chicken broth to fill the pot.



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