Black-Eyed Peas

What Is Black-Eyed Pea (Börülce)?

Black-eyed pea (Vigna unguiculata) is a legume known for its seeds lined up inside long, thin pods. In Turkey it is consumed both fresh (as a green pod, like a vegetable) and dried (like a legume); it's one of the indispensable summer vegetables especially in the Aegean region.

The pod of fresh black-eyed pea is also eaten; the dried grain, like other legumes, is soaked and boiled before cooking. Both forms are used in different recipes.

Nutritional Value of Black-Eyed Pea

100 g of boiled dried black-eyed pea provides about 116 kcal, 7.7 g of plant protein, and 6.5 g of fiber. It is also a legume rich in iron and folate.

What Are the Benefits of Black-Eyed Pea?

Rich in fiber and plant protein, black-eyed pea is both a filling and light food as part of a balanced diet. Its fresh form being low-calorie makes it preferred in vegetable-heavy summer eating.

This information is general; black-eyed pea is a food, not a substitute for medical treatment.

How to Choose Black-Eyed Pea

For fresh black-eyed pea, look for pod firmness and vivid colour; for dried, look for grain integrity.

• Fresh pods should be bright green and give a crisp snap when broken.
• The seeds inside the pod should still be small and soft; larger seeds have hardened.
• In dried black-eyed pea, the ratio of broken grains and dust should be low.

How to Store Black-Eyed Pea

Fresh black-eyed pea stays fresh for 3–4 days in a perforated bag in the refrigerator. Dried black-eyed pea can be kept for up to 1 year in a sealed container in a cool, dark cupboard; the boiled form can be kept in the refrigerator for 3–4 days.

Using Black-Eyed Pea in the Kitchen

Fresh black-eyed pea pods are chopped and cooked in olive-oil dishes; dried black-eyed pea is soaked, boiled, and used in salads, soups, or stews.

How to Make Olive-Oil Black-Eyed Pea?

Fresh black-eyed pea pods are cleaned and chopped into 3–4 cm pieces; they are cooked with onion, tomato, and olive oil over low heat in their own juices for 25–30 minutes. Served cold.

How Is Dried Black-Eyed Pea Cooked?

Dried grains are soaked for 2–3 hours and drained, then boiled in plenty of water and simmered over low heat for 30–40 minutes until soft.

Which Recipes Use Black-Eyed Pea?

Olive-oil black-eyed pea, black-eyed pea salad, black-eyed pea with meat, and black-eyed pea soup are the most frequently prepared recipes.

Frequently Asked Questions

What is the difference between fresh and dried black-eyed pea?

Fresh black-eyed pea, still with its unripened green pod, is cooked like a vegetable; dried black-eyed pea is the fully ripened, dried grain and, like other legumes, is soaked and boiled.

What is black-eyed pea good for?

It is rich in fiber, plant protein, and iron; valuable as part of a balanced diet. It is a food; it does not claim to cure any illness.

Is black-eyed pea confused with cranberry beans (barbunya)?

Although sometimes visually confused, they are different varieties; black-eyed pea's pod is longer and thinner, and its grain has a different taste.

Does dried black-eyed pea cook without soaking?

It can be cooked without soaking, but the cooking time increases noticeably; soaking softens the grains and shortens the time.

Can fresh black-eyed pea be frozen?

Yes, cleaned and chopped fresh black-eyed pea can be blanched briefly and then kept frozen for a few months.