- Black Eye Beans (also referred to as Black Eye Peas) are a small creamy textured bean with a black ‘scar’ where they were joined at the pod
- Product of Madagascar, packed in South Africa
- They are a great source of protein and iron but contain no cholesterol and virtually no fat
- High in fibre to aid in digestion and maintain digestive health
- Rich in potassium which can help lower blood pressure and maintain a healthy heart
- Rich in Vitamin A to boost eye and skin health
- High in B vitamins that help maintain energy levels throughout the day
- Cooking beans from dry (rather than using canned) allows you to have a better control over the preparation of the beans, like staying away from nasty additives, often making it the healthiest choice
How to Use
- Overnight soaking: rinse and cover with water in a non-metal container. Leave to stand for 12 hours
- For a quick soak: cover black-eye beans with water (about 2cm above the beans), microwave for 3 minutes on high and leave to stand for 30 minutes.
- Cooking method: rinse well, cover with generous amount of water and simmer gently for 1 ½ hours until done
- Cooking tip: only mix in salt and vegetables once the beans begin to soften
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