The black-eyed pea (Vigna unguiculata) is a subspecies of cowpea, one of the oldest cultivated crops in the world. Despite the name, it is a bean rather than a pea. It is identifiable by its cream-coloured skin and the characteristic black or dark eye where it was attached to the pod.
Black-eyed peas originated in West Africa and were carried to the Americas through the transatlantic slave trade, becoming deeply embedded in the foodways of the American South. They are a key ingredient in dishes like Hoppin’ John and are traditionally eaten on New Year’s Day for good luck. In West Africa, they remain a dietary staple, used in everything from stews to akara (fried bean fritters).
The plant is exceptionally drought-tolerant and thrives in poor soils, making it an important food security crop across sub-Saharan Africa and other semi-arid regions. It is also a valuable nitrogen fixer, improving soil fertility for subsequent crops.
How it's produced
Black-eyed peas are a warm-season annual crop that tolerates heat, drought, and low-fertility soils better than most other legumes. They are planted after soil temperatures warm in spring and mature in 60 to 90 days depending on the variety.
In large-scale agriculture, particularly in the United States and Brazil, the crop is direct-seeded and mechanically harvested once the pods have dried. In smallholder systems across Africa, harvesting is often done by hand over multiple pickings as pods mature at different times. The dried beans store well and require no special processing beyond threshing and cleaning. The plant’s leaves and young pods are also eaten as vegetables in many African cuisines.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for legumes & pulses, not measured for this item yet. Sources & methods →
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