Black pea
This variety of pea began to be cultivated in Berguedà and other mountain areas in the eighteenth century, coming from the Vall de Lord. It is a legume that is grown in mountain areas, in very small quantities and in decline, since it is a delicate variety for the woodworm, especially if it is grown on the plain.
Coming from the Vall de Lord, halfway between the Berguedà and Solsonès regions, the black pea began to be cultivated more than three centuries ago. It is a legume produced in small quantities and in mountainous areas in decline.
Greenish-brown and violet tones, the texture of the black pea once cooked is fine and sweet, deep and aromatic in taste. Despite not having been genetically improved, it has unique characteristics that are difficult to standardize in culinary processes. When left to dry it has a high shelf life, beyond the harvest season. It is usually cooked stewed or sautéed with pork, although it is also a product conducive to innovative preparations.
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Producte Singular - Xarxa de Productes de la Terra - Diputació de Barcelona
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Productes de la terra
Legumes
Season calendar
- GEN
- Feb
- Sea
- Apr
- Never
- JUN
- JUL
- AUG
- THIRST
- OCT
- nov
- From
Complementary information
It can be found in some shops or markets in the region.
Attributes and nutritional properties
Black pea, like other legumes, is a food that contains mainly complex carbohydrates. In addition, they provide a significant amount of proteins that, despite being of a lower biological value, if combined with cereals, a high quality protein is obtained. It is also worth noting its fibre content, which improves constipation, reduces the risk of gastrointestinal cancer and promotes satiety.
