Are cowpeas and black eyed peas the same?

Cowpeas and black eyed peas are two types of beans that are commonly confused with each other. Though they share some similarities, they are actually different varieties of beans.

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The Main Differences Between Cowpeas and Black Eyed Peas

Here are the key differences between cowpeas and black eyed peas:

Cowpeas have a kidney shape and smooth texture, while black eyed peas are more rounded in shape and have a wrinkled texture.
Cowpeas are cream, white, brown or red in color. Black eyed peas are distinctively white or cream colored with a black eye on them.
Cowpeas have a mild, nutty flavor. Black eyed peas have a stronger, earthier flavor.

Cowpeas take longer to cook than black eyed peas. Black eyed peas tend to cook faster and become soft quicker.
Cowpeas originate from Africa and are popular in soul food and Caribbean cuisine. Black eyed peas originate from Africa and Asia and are widely used in Southern U.S. cuisine.

Similarities Between Cowpeas and Black Eyed Peas

Though they are different types of beans, cowpeas and black eyed peas do share some similarities:

They both belong to the legume family.
They have a similar nutritional profile, being high in protein, fiber, folate, iron and potassium.
Both cowpeas and black eyed peas are versatile beans used in soups, stews, rice dishes, salads and more.

They can be used interchangeably in some recipes, though cooking times may vary.
Dried cowpeas and black eyed peas need to be soaked before cooking to soften them.

The Origins and History of Cowpeas and Black Eyed Peas

Cowpeas and black eyed peas have distinctly different origins and histories:

Cowpeas

Believed to originate in West Africa over 4,000 years ago.
Also called black-eyed peas, southern peas, crowder peas.
Were brought to the Americas on slave ships and became a staple crop.

Are drought-tolerant and able to grow in poor soils, making them a vital crop.
Are an essential food source in Africa, especially as a key protein for people who cannot afford meat.

Black Eyed Peas

Originated in Africa and Asia over 3,000 years ago.

Brought to the Americas during the slave trade.
Are traditionally eaten in the Southern U.S. for good luck on New Year’s Day.
Used extensively in soul food and Caribbean cuisines.

The state vegetable of Texas.

The Nutrition Profile of Cowpeas vs. Black Eyed Peas

Cowpeas and black eyed peas have a very similar nutritional profile. Here is a comparison of the main nutrients in 1 cooked cup (172g) of both beans:

Nutrient	Cowpeas	Black Eyed Peas
Calories	200	215
Protein	13g	13g
Carbs	35g	41g
Fiber	11g	10g
Folate	358mcg	356mcg
Iron	4mg	3mg
Potassium	475mg	474mg

As you can see, cowpeas and black eyed peas are nutritionally dense foods. They are great sources of protein, fiber, folate, iron and potassium. Cowpeas contain slightly fewer calories and carbs than black eyed peas.

How to Cook Cowpeas vs. Black Eyed Peas

Though they can be used interchangeably in some instances, there are some differences in how cowpeas and black eyed peas are cooked:

Cooking Cowpeas

Require longer soaking and cooking times than black eyed peas.
Soak overnight or up to 24 hours before cooking.

Discard soaking water which can cause gas.
Simmer for 1-1.5 hours until soft.
Add seasonings like onion, garlic, smoked meat or hot sauce.

Cooking Black Eyed Peas

Only need 4-6 hours of soaking before cooking.
Simmer for 45 mins to 1 hour until soft.
Typically cooked with pork or ham hocks for flavor.

Often seasoned with onions, bell pepper, chili powder, garlic.
Softer texture so ideal for bean dips and purees.

Always make sure to soak dried beans properly before cooking. Undercooked beans can be tough on digestion. Slow cooking dried beans helps release more nutrients and improves digestibility.

Popular Dishes Made with Cowpeas and Black Eyed Peas

Here are some popular dishes that feature cowpeas or black eyed peas as the star ingredient:

Cowpea Dishes

Hoppin’ John – Rice and cowpea stew from the Southern U.S.
Red beans and rice – Classic Louisiana Creole dish.

Cowpea fritters – Fried pancake-like fritters from Africa and the Caribbean.
Cowpea salad – Chilled salad with cowpeas, onion, tomato, cucumber.
Akara – West African cowpea fritter ball commonly served as a breakfast food.

Black Eyed Pea Dishes

Black eyed pea salad – Chilled salad with veggies and a vinaigrette.
Texas caviar – Black eyed pea salsa with corn, peppers and onion.
Black eyed peas and greens – Simmered with collard greens or mustard greens.

Black eyed pea fritters – Crispy fried fritters, great as an appetizer.
Black eyed pea soup – Pureed or stew-like, often with ham.

Where to Buy Cowpeas and Black Eyed Peas

Here are some tips on where to find cowpeas and black eyed peas:

Look for dried cowpeas and black eyed peas in the bulk bins or ethnic food aisle at well-stocked grocery stores.
Purchase canned cowpeas and black eyed peas for quick cooking. Rinse before use.
Check West African, Latin or Caribbean specialty markets for an extensive cowpea/black eyed pea selection.

Asian markets may carry fresh cowpeas still in the pod.
Farmers markets are a good source for fresh cowpeas and black eyed peas in season.
Purchase online from Amazon, Walmart or specialty bean purveyors like Rancho Gordo.

Store dried cowpeas and black eyed peas in an airtight container in a cool, dry place. They will keep for up to 12 months. Cook dried beans within 1 year for best quality and texture.

Conclusion

In summary, while cowpeas and black eyed peas bear some similarities and can be substitutes in certain recipes, they are distinct varieties of beans with their own unique histories, textures, flavors and ideal cooking methods. Cowpeas require more time to cook but offer a creamy, sturdy texture. Black eyed peas cook faster and have a softer texture. Both offer excellent nutrition and are staple ingredients in many cuisines around the world.