I was emailed a recipe by a friend -- she'd like me to cook a Strawberry and Lemon White Bean Bundt Cake. One of the ingredients is going to be a problem, though:
1/2 pound Camellia Brand Lady Cream Peas, cooked and drained
The cooked peas are pureed and then mixed with other, more conventional cake ingredients; presumably the strawberry and lemon flavors predominate, rather than the peas.
But for my question: I'd never heard of lady cream peas! According to the manufacturer's website (from whence the recipe comes), it's a type of cowpea.
They have a sweet flavor and creamy texture and are featured in Southern dishes
I've looked in a couple of stores and can't find lady cream peas -- would I be able to substitute black-eyed peas (another strain of cowpea) with little risk of changing the flavor, or are they stronger (beanier?) than lady cream peas? What other bean/pea options are available? My lack of cowpea experience is showing :)