Black-eyed pea
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Fabales Family: Fabaceae Subfamily: Faboideae Genus: Vigna Species: unguiculata Subspecies: dekindtiana
Trinomial name
Vigna unguiculata dekindtiana (L.) Walp.
ref. ITIS 27018

If you're looking for the hiphop group, see Black Eyed Peas.

The black-eyed pea, also called black-eyed bean, blackeye, 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 ssp. dekindtiana, although previously it was classified in the genus Phaseolus.

Originally cultivated in Asia, and still grown for food in many countries there including India, as well as in Africa, the black-eyed pea was introduced into the West Indies and from there to the U.S. Southern states, where it is still often used in soul food and Southern U.S. cuisine.

On New Year's Day in the American South, a traditional dish called "hoppin' john" is served, made of peas cooked with rice, pork (such as hog jowls , neckbone, or hock), and seasonings. It is supposed to bring good luck and also financial enrichment. The peas stand for the coins, while collard or mustard greens that are served with hoppin' john symbolize paper money. Corn bread also usually accompanies this meal.

Nutritionally, black-eyed peas are regarded as an excellent source of Calcium (211mg in a 1 cup serving), Folate (209mcg), and Vitamin A (1,305 IU).