Cultivated in China and India since pre-historic times, black-eyed peas are one of the most easily digestible legumes. Considered a 2nd class protein after meat legumes are rich in fibre and considered helpful in reducing blood cholesterol and improving blood sugar levels. Black-eyed peas combine a rich nutrient source with adaptability to marginal lands and were highly recommended for sustainable farming.
History shows they were brought to N. America like the plantation slaves from Africa. Used originally as slave and animal feed, they have now become a part of traditional ‘Southern Cooking’ and in the American South they are eaten with meatloaf and collard greens on New Year’s Day to bring good luck.
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