[Sca-cooks] black-eyed peas was Spanish Pepper?

[Saint Phlip]

Thought those were fava beans?

On Tue, Sep 13, 2011 at 10:28 PM, Johnna Holloway <johnnae at mac.com> wrote:
> Ken Albala in Beans A History has a chapter on them. Origins of Ethiopia
> or West Africa. Known to the Ancient Greeks and Romans. Called phaselos or
> phaseolus and in medieval
> Italian recipes they show up in Torta de Faxolli Freschi.
> CVIII.  Tart of fresh beans.
> Take the beans and cook them with pork belly, then paste the beans in a
> mortar and the belly with a knife (chop fine), then put the best spices that
> you may have and put in much cheese that it is half or less a third of the
> batter, and mix old lard and make the tart and it is most perfect.
> http://www.medievalcookery.com/helewyse/librorough.html#CVIII.
>
> This is one of those instances where the new world beans supplanted in part
> their place in European cuisine, but at the same time
> they spread to the New World with African slaves and gained a new continent.
>
> Johnnae
>
> On Sep 13, 2011, at 9:36 PM, Saint Phlip wrote:snipped
>>
>> However-
>> I still feel that the black-eyed peas were OOP. Can someone go back
>> over that? I think we could use turkey more easily than black-eyed
>> peas.
>
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