Characteristics – Dry Blackeyes are distinctive dry beans (from the same "cowpea" family, Vigna Unguiculata) that in the South are known as "Blackeyed Peas", which are usually picked and eaten fresh. California’s blackeye crop, however, is almost always allowed to fully mature, then they are cut and dried to be packaged or canned. Because scientifically they are a pea (and not a bean–see definition), they cause only a negligible amount of flatulence. Further, they don’t require pre-soaking like most beans do. However, because California farmers grow blackeyes, dry them and handle them like beans, because the U.S.D.A. officially classifies them as beans, and because they are assessed and promoted by the Dry Bean Advisory Board as dry beans, they are usually called Blackeye Beans. An old, old Southern custom says when you eat blackeyes on New Year’s Day, you’ll have good luck for that entire year. Blackeyes are very popular in the South because they originally came from Africa, possibly brought by the slaves, and eventually became a staple food on the plantations. Blackeyes are delicious fresh or dry, but since they aren’t always available fresh, California growers dry them to supply the nation with them on a year-round basis. Among legumes, Blackeyes rank among the highest in protein, and, in fact, they’re the best vegetable source of folate, a B-complex vitamin that is important because it helps to prevent some birth defects, and it also allows other water soluble B-complex vitamins to perform at peak efficiency.

How and Where Grown – Blackeyes are planted annually in the great Central Valley between Bakersfield in the south through Colusa in the north, and grow on vines. The blackeye is a good yielder, and is well suited to California’s hot summer days and long growing season. Growers generally plant the beans anywhere from late April to early June, and harvest them in September or October. Once the beans are mature, the plants are cut off at the root, put in "windrows" to dry, then harvested ten to fifteen days later, when they are hauled to cleaning and storage facilities that in California are called warehouses. There the blackeyes are cleaned, graded, sacked and stored until the grower decides to sell them into the normal marketing channels–usually for dry packaging or canning.

Uses and Recipes – Blackeyes are the "soul food of the South", where they are grown and served fresh as "Blackeyed Peas". The popularity of this distinctive bean is spreading nationwide, and it is now available in most markets. The following is a list of 32 recipes using blackeyes, with the asterisks indicating those that are heart-healthy.

Soups

*6 Bean Soup
Blackeye Chili with Peanuts
Pesto Minestrone
Spicy Chilled Blackeye Gazpacho

Salads

Blackeyes and Corn Salad
*Blackeye Appetizer Salad
Blackeyes and Potato Salad
Blackeye Salad al la Hopping John
Company Mexicali Corn and Bean Salad
Italian Bean and Tuna Salad
*Marinated Bean Salad
Nutty Blackeye Salad

Entrees

Barbecue Blackeyes
Bayou Blackeye Chicken
Grilled Fish with Blackeye Topping
Hoisin Blackeyes and Chicken Stir-fry
Hoppin' John
Plantation Blackeyes

Mexicana

Chilada Beans
Salsa Chicken Beans and Rice
*Texas Blackeye Chili

Specialties/ Appetizers

Blackeye Fritters
California Caviar
Pea’can Praline Cheescake
Peas ‘N Carrot Cake

Side Dishes/ Casseroles

Blackeyes and Chinese Greens
Blackeyes and Couscous with Feta
Microwave Bean and Sausage Casserole
Wilted Greens and Blackeyes

Pizza/ Pasta

Blackeye Pesto Tortilla Pizza
Feta and Blackeye Pasta Toss
Pasta with Blackeye Salsa