Black-eyed beans are a distinctive variety of small-sized beans. They are pale colored with a black spot. In Greece, black-eyed beans are eaten in salads and in vegetable stews (‘ladera’ – vegetables cooked in olive oil). Vegetables cooked with black-eyed beans also include wild greens.
Black-eyed beans are high in nutrients and low in calories. Their calorie intake increases when cooked with olive oil. They contain little fat, mainly monounsaturated and polyunsaturated fatty acids. They are also a rich source of iron, carbohydrates, as well as soluble and insoluble fiber.