Cowpeas, also called black-eyed peas, are a small oval legume domesticated in West Africa that has been a dietary staple there for thousands of years, and became a staple of Southern U.S. cooking after being brought to the Americas through the transatlantic slave trade. They have a mild, slightly nutty flavor and a soft, creamy texture once cooked, and are a good source of plant protein and fiber.
In West African cooking, cowpeas go into stews, soups, and porridges with tomato, onion, and spices; in the American South, they show up in rice dishes such as Hoppin' John, as a side dish, or fried into fritters. Eating black-eyed peas on New Year's Day is a Southern U.S. tradition believed to bring good luck for the coming year.
Cowpeas are sold dried, canned, or fresh. Dried cowpeas need soaking for several hours before cooking to shorten the cooking time and soften them; canned ones should be rinsed to cut excess sodium. Modern uses include vegetarian burgers, grain bowls, and dips.