black-eyed pea

(redirected from Black-eyed bean)
Also found in: Thesaurus, Encyclopedia.

black-eyed pea

 (blăk′īd′)
n.
See cowpea.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

black-eyed pea

n
(Plants) another name for cowpea2
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

cow•pea

(ˈkaʊˌpi)

n.
1. a forage plant, Vignaunguiculata, of the legume family, extensively cultivated in the southern U.S.
2. the seed of this plant, used for food.
Also called black-eyed pea.
[1810–20, Amer.]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.black-eyed pea - fruit or seed of the cowpea plant
legume - the fruit or seed of any of various bean or pea plants consisting of a case that splits along both sides when ripe and having the seeds attach to one side of the case
cowpea plant, Vigna sinensis, Vigna unguiculata, black-eyed pea, cowpea - sprawling Old World annual cultivated especially in southern United States for food and forage and green manure
2.black-eyed pea - sprawling Old World annual cultivated especially in southern United States for food and forage and green manureblack-eyed pea - sprawling Old World annual cultivated especially in southern United States for food and forage and green manure
black-eyed pea, cowpea - eaten fresh as shell beans or dried
legume, leguminous plant - an erect or climbing bean or pea plant of the family Leguminosae
genus Vigna, Vigna - genus of vines or erect herbs having trifoliate leaves and yellowish or purplish flowers; of warm or tropical regions; most species often placed in genus Phaseolus
black-eyed pea, cowpea - fruit or seed of the cowpea plant
3.black-eyed pea - eaten fresh as shell beans or driedblack-eyed pea - eaten fresh as shell beans or dried
legume - the seedpod of a leguminous plant (such as peas or beans or lentils)
cowpea plant, Vigna sinensis, Vigna unguiculata, black-eyed pea, cowpea - sprawling Old World annual cultivated especially in southern United States for food and forage and green manure
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
Black-eyed bean & veg chilli bowl INGREDIENTS Low calorie cooking spray 4 shallots, peeled and finely chopped 2 garlic cloves, peeled and crushed 2 celery sticks, cut into 1.5cm dice 1 large carrot, peeled and cut into 1.5cm pieces 1 red pepper, deseeded and cut into 1.5cm pieces 1 tsp each of dried mixed herbs, ground cumin, ground cinnamon and chilli powder 400g can chopped tomatoes 200ml vegetable stock 400g can black-eyed beans in water, drained 400g can red kidney beans in chilli sauce 4 tbsp finely chopped coriander leaves Boiled dried rice.
Readers will find the recipes go beyond the usual soup ideas and range from Carrot, Orange and Cilantro Soup to Raw Bell Pepper, Orange and Tomato Soup, Black-Eyed Bean Chili Soup, and a Fruit "Bonbon" Soup.
Also called cowpea, southern pea, or black-eyed bean, the black-eyed pea (Vigna unguiculata) is part of the family of peas and beans (Fabaceae or Leguminosae).
BLACK-EYED BEAN BAKED ENCHILADAS (SERVES 4) Ingredients 2tbsp rapeseed oil 2 red onions, peeled and finely sliced 2 red peppers, deseeded and finely chopped Pinch chilli flakes 2 garlic cloves, peeled and finely chopped 2tsp ground cumin 2tsp Cajun seasoning 1 x 400g tin black-eyed beans, drained 1 x 400g tin pinto beans, drained 1 x 200g tin sweetcorn, drained 500ml tomato passata 8 small soft wholewheat tortillas 2 x 125g balls mozzarella cheese 30g fresh coriander, chopped 240ml soured cream 150g Cheddar cheese, grated Salt and freshly ground black pepper 2 avocados 4 lime wedges Method 1.
Black-eyed bean burgers Makes eight Ingredients One large red onion finely chopped 175g (7oz) mushrooms chopped Handful fresh coriander chopped Four teaspoons sweet chilli sauce Pinch salt and pepper Two cloves garlic finely chopped Two 400g tins black-eyed beans drained Two eggs beaten 100g (4oz) flour A little oil to fry Method Heat oil in a large pan and fry onion, garlic and mushrooms to soften.
Recipes include Grilled Pork and Lime Kebabs, Black-eyed Bean Chilli and Chocolate Banana and Caramel Wraps.
TMGC became a tofu, mushroom, ginger and chilli stir fry and a CSTB became a delicious carrot, sweet potato, tomato and black-eyed bean stew.
The black-eyed bean, with its instantly recognisable characteristics, arrived in the west from Africa, via the slave traders.
It is similar to moin moin as both are made from peeled black-eyed beans. However, unlike moin moin which is mixed with pepper and other ingredients before steaming, ekuru is wrapped up in leaves or tin cans and steamed.
INGREDIENTS (Serves 6) 2 tbsp olive oil 1 onion, chopped 3 garlic cloves, finely chopped pinch of saffron threads pinch of crushed dried chillies 225g (8oz) chopped tomatoes 1 tsp smoked paprika 450g (1lb) paella rice, such as Bomba or Calisparra 750ml (11/4 pints) vegetable stock 175g (6oz) cooked haricot beans 115g (4oz) cooked pigeon peas or black-eyed beans 125g (41/2oz) cooked kidney beans 60g (2oz) frozen peas, thawed salt and freshly ground black pepper 60g (2oz) roasted red pepper strips 60g (2oz) green Spanish olives, pitted and sliced 1 large lemon, cut into 8 wedges flat-leaf parsley, to garnish METHOD 1.
THREE BEAN PAELLA INGREDIENTS (Serves 6) 2 tbsp olive oil 1 onion, chopped 3 garlic cloves, finely chopped pinch of saffron threads pinch of crushed dried chillies 225g (8oz) chopped tomatoes 1 tsp smoked paprika 450g (1lb) paella rice, such as Bomba or Calisparra 750ml (11/4 pints) vegetable stock 175g (6oz) cooked haricot beans 115g (4oz) cooked pigeon peas or black-eyed beans 125g (41/2oz) cooked kidney beans 60g (2oz) frozen peas, thawed salt and freshly ground black pepper 60g (2oz) roasted red pepper strips 60g (2oz) green Spanish olives, pitted and sliced 1 large lemon, cut into 8 wedges flat-leaf parsley, to garnish METHOD 1.