Black eye beans (Vigna unguiculata), commonly known as black-eyed peas, are a type of legume that is easily recognizable by their pale cream color and distinctive black spot. Originally cultivated in Africa, these beans have become a staple in various cuisines, particularly in Southern American, Caribbean, and African dishes. Their mild, slightly earthy flavor makes them a versatile ingredient that can be used in a variety of recipes, including salads, soups, stews, and side dishes. They can be cooked from dried, used canned, or incorporated into various dishes, providing a hearty and satisfying addition.

Nutritionally, black eye beans are an excellent source of plant-based protein, making them a valuable choice for vegetarians and vegans. They are high in dietary fiber, which promotes digestive health and helps regulate blood sugar levels. Additionally, black eye beans are rich in essential vitamins and minerals, particularly folate, which is crucial for heart health and may help reduce the risk of certain chronic diseases. Their antioxidant properties also support overall health by combating oxidative stress. Whether enjoyed in traditional recipes or contemporary dishes, black eye beans offer a delicious and nutritious way to enhance any meal.