What are the black -eyes peas?

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Black-Eyed or Beans Beans are subspecies Cowpea and were first grown and enjoyed in Asia. Introduction to Southeast Asia led to their cultivation in West India, where they became very popular and made an indelible brand on the tradition of food food. Today you will find innumerable recipes for these peas in Southern USA, where they are the basis, plus an excellent source of protein. Normally they are white to yellow with a small black dot that could be reminiscent of a single eye. In addition, this piece of color adds visible attraction to beans and can be a fantastic accessory to many meals. They are appreciated for taste and nutritional value. In addition to the high protein content, this peas serve as an excellent source of calcium, a great choice if you are a vegan, and you also have a high content of vitamin A and folic acid.

Peas growing with blacks serves another very important purpose in areas where the soil is constantly used for agriculture. Many crops such as corn or cotton, exhaustA nitrogen soil. On the other side of peas with black man, add nitrogen back to the soil and are fantastic growth during crops alternation. One of the first advocates of such a rotation was the famous George Washington Carver to study plants to find out which would best add nitrogen in the soil. He strongly urged families, especially African American farmers to use peas with black in alternative years to bring all crops better yields. That was an easy argument because it was a common meal in the southern US.

north, peas with black man never had the same popularity and some only refused them as useful in feeding cattle, but are not suitable for feeding people. This idea gradually decreased due to the known nutritional food. Yet it was a key factor in the help of the siege south to survive the lack of food during the civil war. While the northern soldiers burned many crops, Morolka with a black man was not considered to be difficulty and were usually let alone.

northernersThey do not have to find many recipes for these legumes in cookbooks, so investing in a good cookbook in the South US can be a great way to get ideas for these legumes. The traditional ways to prepare them are only cooking with a little fat or bacon that use them in other peas or beans, such as red beans and rice or roast beans. Peas with blacks do not have a significant taste, so they can be easily used instead of any other beans and are prepared in the same way.