Botanical Name: Phaseolus Aureus
Also known as lobiya or chawli, these black eye beans are creamy white in color and have a black mark on their inner curve. Black eye beans are unique because they taste wonderful without any spices. They may be sprouted, cooked as dal or just boiled to a thick consistency and mixed with diced tomatoes, onions and salt for a snack.

Black-eyed beans are native to Africa and were taken to the Americas with the slaves when they were taken from Africa.

Black-eyed beans have a smooth texture, pealike flavour and are good when mixed with other vegetables.
Like most beans, black-eyed beans are rich in the best sort of fiber - soluble fiber - which helps to eliminate cholesterol from the body. They are a good source of folate, potassium, copper, phosphorous and manganese. As a high-potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein which provides a healthy alternative to meat or other animal protein. Beans also contain protease inhibitors which frustrate the development of cancerous cells.