Legumes & Beans

Yellow-Eyed Bean

Creamy cream-colored bean with a dark yellow eye, used in soups, stews and bean salads.

Yellow-eyed beans are small cream-colored legumes marked by a yellow-brown ring around the hilum. They cook up tender and creamy and are common in West African, Caribbean and Southern U.S. cooking for soups, stews and bean dishes. Soak dried beans before simmering until soft, and they hold their shape well in braises.

Yellow-eyed beans are a distinct variety within the cowpea family, valued for their creamy interior and mild, slightly nutty flavor that sets them apart from standard black-eyed peas. The dark yellow to golden eye that gives the bean its name contains a concentration of starches responsible for the characteristic creaminess when cooked. Shaped like small kidneys about half an inch long, these beans hold their shape well during cooking while developing a smooth, almost buttery texture inside—making them ideal for soups, stews, and salads where you want substance without mushiness.

A staple in Southern US, Caribbean, and West African cuisines, yellow-eyed beans are interchangeable with black-eyed peas in many traditional dishes, though cooks who prefer them argue that yellow-eyes offer superior creaminess for soup applications. Like all legumes, they are an excellent source of plant-based protein and fiber, and they excel at absorbing and carrying the flavors of the ingredients cooked with them. The bean's neutral, versatile character makes it equally at home in a simple side dish with aromatics or in a complex slow-cooked stew.

Measured in: g
Storage: Pantry

Types & varieties

California #5 Yellow Eye

The most common commercial variety in the United States; medium-sized, creamy texture when cooked

New Orleans White

Slightly larger; traditionally used in Creole and Cajun cooking

M&M Bean

Regional name in some Southern markets for the same bean

Common uses

Hoppin' John and other rice-and-bean dishes traditional to the American SouthSouthern-style bean soups, often with pork or ham hockStews and braises, particularly with bacon or country hamBean salads, including three-bean salad variationsSide dishes seasoned with aromatics like onion, garlic, and bay leafCurries and West African peanut-based stews

Tips & pitfalls

Always soak dried yellow-eyed beans for at least 8 hours; this reduces cooking time by half and promotes even cooking throughout the batch
Add salt only in the last 30 minutes of cooking or after beans are fully tender—salt added early toughens the bean skins and prevents softening
Skim the foam that rises during the first 10–15 minutes of boiling to remove impurities and improve the final flavor of your dish
Add acidic ingredients like tomatoes, vinegar, or citrus only in the final 20–30 minutes; acid interferes with softening and can leave beans firm
Test for doneness by biting or pressing a bean against the side of the pot—the interior should be creamy with no chalky core remaining
For firmer beans suitable for salads, stop cooking when tender but before they begin to fall apart
Older dried beans take longer to cook; if beans are more than 1–2 years old, add a pinch of baking soda to the soaking water to help break down cell walls
Use cooking liquid in dishes—the starchy water adds body and flavor to soups and stews
Leftover cooked beans freeze excellently in their cooking liquid for up to 6 months

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 · Beans, snap, yellow, raw

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In the shops

Matched grocery products

No matched grocery products for Yellow-Eyed Bean yet.

Good to know

Scientific Name: Vigna unguiculata subsp. unguiculata
Origin: West Africa; primary cultivation in Southern United States, Caribbean, and West Africa
Type: Dried legume (cowpea family)
Color: Cream or off-white with a distinctive dark yellow to golden eye
Typical Size: About 1/2 inch long, kidney-shaped
Protein (per cooked cup): Approximately 13–15 grams
Fiber (per cooked cup): Approximately 11 grams
Soaking Time: 8–12 hours or quick-soak 1 hour
Cooking Time (after soaking): 45–90 minutes depending on age and desired texture
Yield: Approximately 2 cups cooked per 1 cup dried
Shelf Life (dried): 1–2 years in cool, dark, dry conditions
Shelf Life (cooked): 3–5 days refrigerated; 6 months frozen
Difficulty: Easy; main challenge is proper soaking and not adding salt too early

Substitutes

Black-eyed peas — Closest substitute; slightly smaller but similar texture and flavor; interchangeable in most recipes
Cannellini beans — Good for soups and stews where a creamy white bean is desired; different flavor but similar cooking behavior
Great northern beans — Similar size and creaminess; slightly nuttier; works in stews and soups
Baby lima beans — Comparable creamy texture; slightly different flavor profile

Pairs with

PorkCollard greens, turnip greens, or kaleOnion and garlicTomatoesBay leaf and thymeRiceHot sauce or cayenneCoconut milk and peanuts

Also called

yellow-eye-bean · yellow eyed bean