Peking Black Crowder

Family: Fabaceae Legume

Velvety pods hang like dark lanterns, and inside, Peking Black Crowder reveals glossy, inky-black beans with a satisfying, firm bite.

When simmered, they turn creamy and rich, with a deep, savory flavor that’s especially beloved for hearty bean dishes and robust sauces. Grow Peking Black Crowder for a dependable 70-day rhythm and a harvest that feels as dramatic as it tastes—bold color, sturdy texture, and true pantry power.

Light: Full SunMaturity: 70 DaysHabit: Bush

Botanical illustration of Peking Black Crowder

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 4th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	70
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	55
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

These cowpeas hit the sweet spot between “holds its shape” and “turns luxuriously creamy,” so they’re built for long-simmer comfort—think beans that stay toothsome then melt into the broth. The deep, savory flavor loves acids and aromatics, so finish with lime and something smoky to make the whole pot taste louder.

Best Uses

slow simmered pot of beans for brothy-stew dinners
black-bean-style purée for tacos or rice bowls
thickening base for robust sauces and braises
bean-forward soups where you want body plus chew

Flavor Profile

inky-black, savory bean flavor firm, velvety bite that creams with simmering earthy, slightly smoky depth thick, hearty mouthfeel without turning starchy-gluey

Kitchen Pairings

cilantro lime smoked paprika onion garlic chicken stock

Frequently Asked Questions

What pest or disease commonly affects cowpeas (Vigna unguiculata) like Peking Black Crowder, and how can I manage it?

In home gardens, cowpeas (Vigna unguiculata) are often troubled by aphids and sometimes by pod-feeding insects as pods mature. Rinse plants with a strong water jet to knock down aphids early, then apply insecticidal soap if numbers rebound; for heavier pod damage, check pods every 2–3 days and remove the most damaged pods to reduce the next generation. If you see leaf spots or a spreading fungal problem in humid weather, water at the soil line and remove heavily spotted leaves to slow spread.

How often should I water Peking Black Crowder during the main growing phase to keep soil moisture right?

During active growth and flowering (roughly weeks 3–8), keep soil evenly moist but not soggy—aim for about 1 inch of water per week split into 1–2 deep waterings. Let the top 1 inch of soil dry slightly between waterings; cowpeas will suffer reduced flowering and poor pod fill if they experience repeated drying or standing water. Mulch helps maintain steady moisture through heat.

How do I tell when Peking Black Crowder is ready to harvest?

For dry beans, harvest when pods have turned fully dark and brittle and the seeds rattle inside—this is typically around 70 days from sowing. To ensure dryness, pick a few pods and shell them; the beans should be hard and the pods should no longer feel leathery. After harvesting, dry the beans indoors in a single layer for about a week before storing.