Black-eyed bean

There are many varieties but the most familiar are small and kidney-shaped, creamy in colour and have a distinctive black spot. Good earthy, nutty flavour. Retains its texture well once cooked. Native to Africa, but also popular in South America, United States and India. Needs to be pre-soaked and then cooked for about 40 minutes. Perfect for stews, soups, and casseroles and once cold are good in salads.