Blackeye Beans

Vigna unguiculata

Origin / Harvest:

• USA / September–October
• Peru / March–April

Description & History

Also known as black–eyed peas, blackeye beans are popular in the cuisine of many regions worldwide, notably Africa, China, India, and the American South. Many consider this bean to have originated from African soils over 3,000 years ago. The blackeye bean was gradually spread into India and Europe, eventually reaching the Americas by way of West African slaves during the 17th century. Today, blackeye beans are still a popular ingredient in many traditions. In the American South, Hoppin’ John is a dish of blackeye beans and rice served on New Year's Day to bring luck. In India, blackeye beans are used in a variety of curry dishes.

Blackeye beans are medium size and oval shaped, with a black dot on creamy skin.

Uses

Blackeye beans have a mild, earthy flavor are frequently served with rice, in bean salads (warm or cold), or used in curries and stews.

Nutrition

Like all beans, blackeye beans are low in fat and high in protein and fiber. They are an excellent source of potassium, calcium, and iron. Did you know that beans have more calcium and iron per cup than three ounces of cooked meat but without the cholesterol and calories?

Blackeye Peas