/sites/all/themes/penton_subtheme_nrn/images/logos/footer.png
Nation's Restaurant News
Flavor of the Week: Black-eyed peas gain traction on menus
Jul 10, 2017

1 6

X

1 6

ADVERTISEMENT
onairjiw/iStock/Thinkstock

The black-eyed pea is a legume commonly used in Southern cooking in the U.S.

Black-eyed peas are in the Adoption stage. The legume is gaining traction on menus, but is still considered unique. It can be found at independent casual-dining and progressive fast-casual restaurants.

Frank Aymami

Mr. B’s in New Orleans serves Creole catfish, a cornmeal-crusted catfish fillet with a side of creamy black-eyed peas seasoned with andouille sausage.

Next Up
Japanese cooking technique Karaage spreads on U.S. menus
Start Slideshow ›