Black-eyed Bean (Vigna unguiculata)

Black-eyed Dolicho Bean (Vigna unguiculata): before the Americas, these were the beans consumed on our continent, dating back to classical times. They are easily recognized in Annibale Carracci's "The Bean Eater" plate, dating back to the late 16th century. The plant has a bushy growth habit; like many other ancient varieties, it does not require significant watering, but does require constant irrigation during fruit set. It is particularly resistant to the common plant diseases of the species and normally requires no intervention throughout its entire growing cycle. Once very widespread, it is now cultivated only in certain areas of Puglia, Tuscany, and Veneto.

Preserving viable bean seeds for a long time requires a few important precautions. After harvesting, the seeds should be left to dry in a well-ventilated area away from direct sunlight. Once the seeds are completely dry, heat treatment should be applied to protect them from pests, particularly the infamous weevil, responsible for the holes sometimes found in seeds. A holed seed doesn't always lose its ability to germinate, but leaving the weevil undisturbed risks throwing away all the seeds. Heat treatment involves removing the holes and heating the seeds to a temperature of -20°C for a few days. This inhibits the development of larvae in the beans. Be careful: if the seeds aren't dried properly, they risk cracking. Afterward, check the seeds periodically.