Black-eyed bean

Black-eyed bean (also known as black-eyed pea) is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean. The common commercial variety is called the California Blackeye; it is pale-colored with a prominent black spot.

History

The black-eyed bean has been cultivated in the Southern United States since the 17th century, but it is believed to have originated in North Africa. The crop would later spread to Asia and the Americas due to the Transatlantic slave trade.

Cultivation

Black-eyed beans are a warm-season crop and are adaptable to a variety of soil types. They are typically planted in the spring and harvested in the late summer or early fall. The beans are harvested when the pods are fully mature and have begun to dry on the plant.

Nutritional Value

Black-eyed beans are rich in protein, fiber, and various vitamins and minerals. They are a good source of iron, potassium, magnesium, and B vitamins. They are also low in fat and calories, making them a healthy addition to any diet.

Culinary Uses

Black-eyed beans are used in a variety of dishes around the world. In the Southern United States, they are a key ingredient in a traditional dish called Hoppin' John. In Africa, they are often used in stews and soups. In India, they are used in a variety of dishes, including dal and curry.

Cultural Significance

In the Southern United States, eating black-eyed beans on New Year's Day is thought to bring prosperity in the new year. This tradition is thought to date back to the Civil War, when Union troops, considering the beans to be livestock feed, left them behind during their raids, allowing the Confederates to survive the winter.