Cowpeas, unripe seeds, raw (snake beans, organic?)

The cowpea or black-eyed bean got its name from the characteristic, differently colored and often black spot around its white navel, which looks like an eye. Other common names are snake bean or cow bean . In contrast to beans of the genera Phaseolus and Vicia , which contain the poison phasin when raw, both the young pods and the seeds of the cowpea can be eaten raw without any concerns. Their germs and sprouts are also free of poison. ^1,4

Use in the kitchen:

Since black-eyed peas are extremely rich in protein and calories, but at the same time contain less fat than soybeans, they are considered a very valuable source of protein (see the table of ingredients at the end of the text). ² In the USA, the seeds are usually eaten dried and cooked.

The raw version is just as tasty and is particularly popular in Africa, India and South America. Raw cowpeas are mixed into a salad or enjoyed as a low-fat side dish. Sprouted green seeds can also add a lot of pep to a main dish, making it more effective and impressive. Sprouts are an ideal ingredient for an aromatic salad.

Vegan recipe for black-eyed pea salad:

Ingredients: 200 g dried black-eyed peas (if using fresh ones, use about 400 g), 2 carrots , 1 red bell pepper , 2 green chili peppers (as needed), 70 g green olives with pepper filling, 1/4 bunch of parsley , 2-3 stalks of savory (or mountain oregano), 4-6 tbsp white wine vinegar , 4 tbsp olive oil (alternatively rapeseed oil ), salt andpepper .

Preparation: Green black-eyed peas can be used straight away, dried black-eyed peas must be soaked in cold water overnight. The next day, drain, rinse and cook in salted water for approx. 45-50 minutes until soft. Then allow to cool. Peel the carrots, quarter them lengthways and cut into pieces of approx. 0.5 cm. Cook in this form in salted water for 5-7 minutes until al dente, drain and allow to cool. Wash the bell peppers and chili peppers, halve them lengthways, remove the seeds and cut into thin strips. Cut the olives into slices, wash the herbs and shake them dry, pick off the leaves and chop finely. Mix the vinegar, oil, salt and pepper to make a vinaigrette and mix with the cooled, prepared ingredients in a large bowl. Cover the salad and allow to steep for approx. 1 hour. Season again with vinegar, salt and pepper before serving.

Purchasing - where to buy?

Raw cowpeas are relatively difficult to obtain, in contrast to dried ones, at least in Europe. Alternatively, you can buy seeds or young plants and grow them yourself.

Storage:

Fresh black-eyed pea seeds can be stored in the refrigerator for about 1 to 2 weeks. It is also possible to blanch the seeds and freeze them. Dried seeds can be stored for up to a year, or even longer under ideal conditions.

Ingredients - nutritional value - calories:

The most important ingredient is the crude protein content: During ripening, it increases in the seeds from around 4% (unripe) to 19 to 27% (ripe). The crude fat content, however, is low. ⁴ Vitamins contained: thiamine , riboflavin and niacin . The protein is relatively rich in the amino acids lysine and tryptophan , but poor in methionine and cysteine. The seeds are also rich in folic acid . Sufficient folic acid in early pregnancy prevents children from being born with a neural tube defect (NTD, e.g. spina bifida aperta). ⁷

Health aspects - effects:

Eating raw cowpeas can have a beneficial effect on health because the bean (like all legumes ) is said to have antidiabetic, blood-purifying, emollient, diuretic, stimulant and tonic properties. ⁶ The seeds of the cowpea are said to improve digestion, strengthen heart health, help with detoxification, regulate diabetes and support blood circulation.

However, the seeds of cowpeas (like other legumes) contain phytic acid and protease inhibitors, which means that the body has a harder time breaking down and absorbing the minerals or proteins they contain. ⁷ It is assumed that raw black-eyed peas contain fewer of these anti-nutritional substances than ripe, dried beans. ⁸

Folk medicine - naturopathy:

Various West African tribes (Hausa and Yoruba) use the plant for spiritual and medicinal purposes. ⁴

Occurrence - Origin:

The black-eyed bean originates in Africa. It has obviously adapted particularly well to the local climate with periodic droughts and no frost. ⁹ People have long cultivated it in India, Southeast Asia, Egypt and the Mediterranean region. From there it is said to have reached America and the Caribbean via slave transports on Spanish ships after the discovery of America. ⁹

Today, the bean can be found in the Mediterranean region as far as Hungary, in sub-Saharan Africa and South Africa, in India and Australia, in South America (primarily in Brazil) and as a vegetable crop in the southern states of the USA. The cowpea has recently also been cultivated in Europe, for example in Albania and Hungary. ⁴

Cultivation - Harvest:

The cowpea is considered an annual plant. The black-eyed bean is particularly well-accustomed to heat and dryness. However, good soil moisture increases the yield. Gardeners recommend pre-cultivation indoors with a germination temperature of around 22 degrees, with a germination period of 7 to 10 days. It is better not to plant out before the Ice Saints and protect the young plants from snails. ¹⁰

When fully grown, the plant reaches a height of 30 to 80 cm. The plants need about 60 to 90 frost-free days before they can be harvested. In general, they get along well with other beans, carrots, grains, cucumbers, radishes and turnips. However, it is better not to plant them next to garlic, onions or potatoes. For raw consumption, harvesting is recommended when the young pods are plump but still tender. This is approximately after 60 to 70 days. ³

Danger of confusion:

Cowpeas come in different colors: they can be white, cream, green, red, brown or black. ⁵ The latter should not be confused with black beans , as these cannot be eaten raw.

General information:

The cowpea is a legume (Fabaceae). The plant belongs to the Faboideae family and is part of the genus Vigna . The scientific name is Vigna unguiculata subsp. unguiculata or Vigna sinensis . It is related to three other subspecies or groups of varieties: Vigna unguiculata subsp. dekindtiana (the wild form related to the cultivated plants), Vigna unguiculata subsp. cylindrica (catjang bean) and Vigna unguiculata subsp. sesquipedalis (asparagus bean). ¹¹

Cowpeas thrive even in very dry conditions and in soils with a high sand ^content.7 All types have a strong, deep taproot that can draw water from deep soil layers.4 ^This makes them important crops in dry regions or in semi-deserts where few other crops survive.

The plants serve as food for humans as well as feed for livestock. ¹² This is probably where the name cow bean comes from. The crop has a pronounced ability to fix nitrogen. On the one hand, it grows in monocultures, but on the other hand it can also be productive in mixed cultures (with millet, corn, cassava and cotton). ¹³

The use of the plant varies greatly depending on the region and tradition. In Africa, India and South America, young leaves, green pods and green beans are eaten as vegetables. The ripe beans can be boiled, steamed and roasted in oil or processed into flour. In the south of the USA, a special vegetable industry has been established that offers green and ripe beans in cans, with an annual production of around 20,000 tons. ⁴

Breeding has been taking place in many places for a long time. India, South America, Australia and especially the USA are worth mentioning here. The aim of such breeding programs is, among other things, to improve the protein supply of the rural African population, which suffers from protein deficiency.

Alternative names:

Cowpeas are also known by the common names cowpea or long bean. The most common name in world literature is cowpea. ^4.5

Literature - Sources: