Black-eyed peas

Black-eyed peas can be served around 6 months, once baby is ready.

This small cream bean with a dark spot belongs to the large legume family. It is also known as cowpea and field pea. Its homeland is West Africa. Today it is a staple in many cuisines.

Nutrition

Black-eyed peas offer plenty of carbohydrate, fiber and protein. They supply calcium and iron, along with potassium, zinc, selenium, folate, vitamin K and B vitamins. These nutrients support energy, growth, the gut microbiome, bone density and red blood cells.

Always cook black-eyed peas well. Soak dried ones first, then boil until very soft. Baby may gag harmlessly because of the texture. If so, smear a thin layer of the mash over a rice cake or a strip of toast, or thin it with yogurt, olive oil, formula or breast milk. You can fold the mash into polenta, vegetable purée, rice porridge or cooked greens. Because the peas are high in fiber, start with a small portion.

Black-eyed peas are small and round, and firm when raw or undercooked. These traits raise the choking risk. Mash or flatten them as the age cards describe.

Black-eyed peas rarely cause allergy. Still, a person who is allergic to another legume, for instance peanut or lentil, can sometimes react to these peas as well. People with birch pollen allergy or pollen food allergy syndrome may also react. It shows up as a short spell of itchy, tingly or burning feeling inside the mouth. A dangerous reaction is not expected.