Black-eyed beans (Vigna unguiculata), also known as black-eyed peas or cowpeas, are a highly nutritious legume prized for their mild flavor, creamy texture, and versatility in cooking. Recognizable by their pale cream color and distinctive black “eye” marking, these beans are rich in protein, dietary fiber, vitamins, and essential minerals, making them a valuable part of a balanced diet. Originating in Africa and now cultivated across Asia, the Americas, and the Mediterranean, black-eyed beans have been a staple food for centuries, valued for their adaptability to warm climates and their ability to enrich soil through nitrogen fixation.

In the culinary world, black-eyed beans are celebrated for their ability to absorb flavors while maintaining a pleasant bite after cooking. They feature prominently in traditional dishes such as Southern U.S. hoppin’ john, Indian curries and dals, West African akara fritters, and Mediterranean salads. Beyond household kitchens, food manufacturers use them for canned beans, ready-to-eat meals, plant-based proteins, and health-focused snack products. Their long shelf life, nutritional profile, and consistent cooking performance make them a preferred choice for both domestic and export markets.