Legumes & Beans

Honey Bean (Ewa Oloyin)

Naturally sweet brown Nigerian cowpea simmered into porridge and beans-and-rice.

Honey beans, called ewa oloyin in Nigeria, are small brown cowpeas with a naturally sweet, mellow flavor. They cook into a soft, porridge-like dish often eaten with fried plantain, bread, or rice. The sweetness sets them apart from other beans and makes them a beloved West African comfort food.

Ewa Oloyin, or Honey Bean, is a treasured cowpea variety central to Yoruba cuisine in southwestern Nigeria. Its name — from the Yoruba ewa (bean) and oloyin (honey) — describes its defining characteristic: a naturally sweet, nutty flavor that sets it apart from other dried legumes. The beans are creamy-beige with irregular dark brown patches, smaller and rounder than black-eyed peas, and they hold their shape well when cooked properly. An affordable, protein-rich staple, Ewa Oloyin is especially valued because the bean itself contributes sweetness rather than relying on added sweeteners.

The most beloved preparation is Ewa Oloyin Porridge — dried beans simmered low and slow in a fragrant tomato-pepper stew with palm oil. Beans-and-Rice, where cooked beans mingle with steamed long-grain rice, is a close second. The beans also appear in salads, spiced fritters, and as a hearty side dish. Outside West Africa, Ewa Oloyin is found primarily in African specialty markets; quality varies considerably, and fresh stock from reputable suppliers makes a measurable difference in cooking time and final texture.

From a nutritional standpoint, Ewa Oloyin provides approximately 24 grams of protein per 100 grams of dried beans, high dietary fiber, and a low glycemic response. Like all dried legumes, it contains antinutrients — primarily phytates and tannins — that are substantially reduced through proper soaking and thorough cooking, both standard practice in traditional Nigerian preparation. The beans are naturally gluten-free and vegan.

Measured in: g
Storage: Pantry

Types & varieties

Ewa Oloyin (Honey Bean)

The standard variety; prized for its pronounced sweetness and creamy, tender texture when cooked

Ewa Oloyin Pepa

A longer, larger pod variety of the same bean; slightly firmer texture and maintains shape even more reliably

Sokoto Brown Beans

A darker, smaller regional variety from northern Nigeria; less sweet and cooks slightly faster

Understanding Sweetness in Ewa Oloyin

The natural sweetness of Ewa Oloyin is not an accident of variety — it is the product of the cowpea's relatively low starch content combined with specific sugars that develop during the drying process. When cooked gently in liquid, these sugars emerge and create the signature honeyed character. Aggressive cooking — high heat, prolonged boiling, or insufficient liquid — causes the beans to absorb water rapidly and lose that delicate sweetness to the cooking liquid rather than retaining it.

Low starch content is the key to the sweet flavor; aggressive cooking drives sugars into the liquid and away from the bean
Fresh dried beans have more pronounced sweetness than old stock
Palm oil and tomato-pepper stew amplify rather than mask the natural sweetness — they create contrast, not sweetness

Why Short Soaking Matters

Unlike kidney beans or chickpeas that benefit from overnight soaking, Ewa Oloyin requires only 30 to 60 minutes in room-temperature water. The bean has a thinner skin relative to its size, and prolonged hydration causes the skin to weaken and slip. The result is split beans that fall apart into the cooking liquid, producing a starchy, muddy porridge instead of tender whole beans in a cohesive stew.

30 minutes is sufficient for most Ewa Oloyin; 60 minutes is the maximum for this variety
Overnight soaking produces split, mushy beans — avoid it entirely
Soaking in warm water slightly accelerates hydration but also increases the risk of skin slippage; use room-temperature water

Common uses

Ewa Oloyin Porridge — beans simmered in tomato-pepper stew with palm oil until tenderBeans-and-Rice (Ewa Oloyin and rice cooked together) — a complete protein and staple Nigerian one-pot mealBean Salad — cold cooked beans dressed with palm oil, sliced onions, and seasonings as a quick side dishFritters — crushed cooked beans mixed with spices and deep-fried until golden as a savory snackAs a protein-rich side dish in place of other beans in Nigerian or West African mealsBean Pottage — a richer, sweeter variation made with coconut milk, common in Lagos-style cooking

Tips & pitfalls

Do not over-soak — 30 to 60 minutes is sufficient; excessive soaking causes the beans to split and lose their sweet flavor entirely
Add salt only after beans are fully tender — salting too early toughens the skins and can extend cooking time by 30 minutes or more
Cook with fresh tomatoes and peppers rather than relying solely on stored stew — fresh aromatics make a noticeable difference in porridge flavor
A splash of unrefined palm oil added during cooking enhances authenticity, gives the characteristic orange-red color, and adds rich flavor depth
The beans should be tender but hold their distinct shape — if they are disintegrating, the heat was too high or the cooking time too long
Old dried beans take significantly longer to cook and often cook unevenly; buy from reputable suppliers with good turnover for fresher stock
Skim the foam that rises during the first 10 minutes of boiling to remove impurities and keep the cooking liquid clean and clear
If the cooking liquid reduces too much before beans are tender, add hot water rather than cold — cold water shocks the beans and can harden the skins

Nutrition

31kcal

Energy

130 kJ · per 100 g

Where the calories come from

Protein 20%Carbs 77%Fat 3%

Protein

1.8g

4% DV

Carbs

7.1g

3% DV

Fat

0.1g

0% DV

Fiber

3.4g

12% DV

Sugars

3.3g

of which

Sodium

6mg

0% DV

Notable micronutrients

Vitamin K36% DV

Vitamin C18% DV

Folate9% DV

Riboflavin (B2)8% DV

Thiamin (B1)7% DV

Iron6% DV

Source · USDA FoodData Central · approx. Beans, snap, yellow, raw

View on FDC →

In the shops

Matched grocery products

Flower Honey
Hacendado · 500 g · Mercadona
€3.10
Flower Honey
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€4.80
Flower Honey
G.SAN FRANCISCO · kg · Bonpreu
€6.75
Mountain Honey
L'AVI LLUIS · kg · Bonpreu
€6.59
Thyme Honey Km0
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Wildflower Honey
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€6.99

Good to know

Origin: West Africa; especially prominent in Yoruba-speaking southwestern Nigeria
Appearance: Creamy-beige with dark brown patches; smaller and rounder than black-eyed peas
Flavor Profile: Distinctly sweet and nutty compared to other dried beans; mild and less starchy when properly cooked
Soaking Time: 30–60 minutes only; excessive soaking causes splitting and loss of sweetness
Cooking Time: 45 minutes to 1.5 hours depending on freshness of dried beans
Protein Content: ~24g per 100g dried; ~8g per 100g cooked
Dietary Notes: High fiber, gluten-free, vegan; antinutrients reduced by soaking and thorough cooking
Where to Buy: African specialty markets, West African grocery stores, or online suppliers specializing in Nigerian ingredients

Substitutes

Black-Eyed Peas — Closest substitute; similar size, texture, and behavior but slightly less sweet; may need 10–15 additional minutes cooking time
Brown Beans (Hinna Beans) — Acceptable substitute for porridge preparations; slightly firmer texture and less pronounced sweetness
Cannellini Beans — Works in non-Nigerian bean dishes; milder flavor, holds shape well, but lacks the characteristic sweetness
Lima Beans (Baby) — Distant substitute; larger, more starchy, and changes texture significantly when cooked; not ideal for traditional recipes

Pairs with

Palm OilTomatoes and Fresh PeppersOnionsStockfish and Dried FishCrayfish Coconut Milk Bread (Nigerian Agege or White Bread)

Also called

Ewa Oloyin · Sweet Brown Bean · Drum Bean