Black-eyed pea

Haricot cornille

What it is

The black-eyed pea is a Vigna, domesticated in West Africa and carried to the American South, where it became Hoppin' John. It is not a Phaseolus bean at all, which is why it behaves like none of them in the pot.

In the kitchen

Cook it dry and unsoaked, thirty-five to forty-five minutes, salting from the start so the skins hold. Soak it and you get puree.

Goes with

Rice Pork belly Thyme Tomato Spring onion Chili pepper

Same species

Adzuki bean Harusame (mung bean vermicelli) Mung bean Urad dal Yardlong bean

Also used with

Red palm oil (dendê)

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