The name “black-eyed beans” or “black-eyed peas” comes from the distinctive black-eye-like dot present on the beans. Black-eyed beans are well-known for their sweet flavor, smooth texture, and widespread use in a variety of cuisines. The black-eyed pea, also known as the black-eyed bean, chawalie, or lobia in various Indian and Pakistani languages, is a subspecies of the cowpea that is farmed all over the world for its tasty, medium-sized bean.
The bean is easily mutable, resulting in a wide range of variations. Vigna unguiculata is the official botanical name for black eye beans (black-eyed beans). Small, smooth-textured, creamy-flavored, creamish-colored black-eyed beans (black eye beans) have a black scar where they were linked to the pod.
