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Leena Spices



Black-Eyed Beans – White Lobia 

Black-eyed beans or white lobia sit in the Legumes family. They are related to cowpeas; however, they're more like a bean than a pea. The look of Black-eyed beans gives them their name. They're cream in color with a black speck in the center that looks like an eye. 

They are available in different sizes. Choose medium to large beans in size for the most refined flavor and taste. You can also buy them canned or dried.

Scientific Properties 

Common Name: Black-eyed beans, black-eyed peas, white lobia 

Botanical Name: Vigna unguiculata (L) Walp

Kingdom: Plantae

Family: Legume 

Origin: West Africa 

Specie: V. unguiculata

Background and Native Country

Black-eyed beans, cowpeas, or goat peas are all similar beans grown worldwide. According to a report, enslaved West Africans brought beans to the West Indies as early as 1674. Another source says black-eyed beans originated during the Middle Ages in Africa and have journeyed worldwide. 

They are said to have arrived in the American South sometime in the 17th or 18th centuries, where they established themselves as a heat-loving, drought-tolerant crop.

Black-eyed beans are well-known for their role in "Hoppin' John," a traditional Southern American dish thought to bring good fortune. People have been eating Hoppin' John for decades on New Year's Day, despite controversial origins.

Taste and Texture

Black-eyed beans have a versatile taste depending on the recipe. However, generally, they have an "earthy" flavor and a creamy white texture. 

Culinary Uses and Cooking Tips

White Lobia or beans are incredibly flexible and easy to enjoy in various recipes. They are commonly boiled for use in recipes or as a stand-alone side dish.

They are an excellent complement to soups, stews, and salads. Cooked beans are also blended with meat, spices, and leafy greens in traditional Southern cuisine.

Unlike other dried beans, dried Black-eyed beans do not require extended or overnight soaking in cold water. However, they can still be soaked for 1–2 hours in hot water to minimize cooking time.

If you're using dry beans, soak them in water for at least 6 hours before boiling them. Soaked beans take less time to get ready and are easier to digest. 

Then, cover the beans with water or broth, bring to a boil, reduce the heat, and cook for 45 minutes, or until soft.

Nutritional Value of Black-Eyed Beans

These beans happen to be a good source of vegetarian protein, fiber, complex carbohydrates, and many essential minerals and vitamins. Each 170-gram (one-cup) serving of cooked beans contains the following nutrients.

Calories: 194

Fat: 0.9 grams

Protein: 13 grams

Fiber: 11 grams

Carbs: 35 grams

Folate: 88% of the DV

Iron: 23% of the DV

Zinc: 20% of the DV

Health Benefits

Eating a half-cup meal of black-eyed beans is beneficial during pregnancy. The folate in them helps reduce the risk of brain and spinal cord abnormalities in newborns.

They are high in fiber and aid weight management in the body. Black-eyed beans' protein and slow-digesting, high-quality carbs also help you feel full.

A half-cup dose of these beans provides 8% of the daily required calcium consumption, an essential ingredient for bone health.

Furthermore, they are high in protein and provide a sufficient quantity of the required daily manganese intake that protects the energy-producing cell structures in your body. 

The soluble fiber in black-eyed beans helps the body control blood sugar levels and minimizes the danger of blood sugar rises by slowing digestion.

A half-cup dose of black-eyed beans has 13% of your daily vitamin A, protecting and ensuring eye health. 


Black-eyed beans or white lobia can be kept in an airtight container for 6 months in a cold, dry location. To extend shelf life even further, you can refrigerate them. When stored in an airtight container, the cooked beans will last 3 to 4 days in the refrigerator. 


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