Black Eyed Peas (Vigna Unguiculata) are related to the Mung Bean. These beans are medium sized cream colored beans with a 'Black Eye' on the inner curve of the bean. Black Eyed Peas are about 3/8" long and have a sweet, mild pea-like flavor and firm texture. The Black Eyed Pea absorbs the flavors of a dish very well. It is also referred to as a Black Eyed bean, Cow Pea, Field Pea, Tonkin Pea, China Pea, Marble Pea, Brown Eyed Pea, Jerusalem Pea, Black Eyed Suzy, and Lobhia. This bean is believed to have originated in Eastern Asia. It was brought to the Americas with the African slave trade. Black Eyed Beans were a staple of many plantation diets. Eaten on New Year's Day, Black Eyed Beans are thought to bring good luck for the following year. This fast cooking legume lends itself to many recipes. It mixes well with a variety of greens, including Okra, Collard, and Swiss Chard. Hoppin' John is a traditional southern recipe using this bean. Do not over stir or the soft skins can be damaged.