The Green Black-Eyed Pea is a bean that was developed by standard crossing (non-GMO) from a black-eyed pea through University of California at Riverside and University of California at Davis. The black-eyed pea is thought to have originated in West Africa. It was introduced into the Southern United States around the 17th century in Virginia. The majority of these beans are now grown in California. Throughout the South, the black-eyed pea is still a widely used ingredient in soul food and various types of Southern U.S. cuisine. This thin-skinned bean is savory and robust, yet has a subtle earthy sweet flavor and a smooth buttery texture.
It can be used in African and Indian dishes as well as those from Caribbean and the Southern United States