Black Eyed Beans
Categories
$2.48 per 250g
Serving Size
50g
| Nutritional Information | Per serve | Per 100g |
|---|---|---|
| energy | 705kJ | 1410kJ |
| protein | 11.8g | 23.5g |
| fat total | 0.7g | 1.3g |
| fat saturated | 0.2g | 0.3g |
| carbohydrates | 24.9g | 49.7g |
| sugars | 3.5g | 6.9g |
| sodium | 8mg | 16mg |
| dietary fibre | 5.3g | 10.6g |
Ingredients
Black Eyed Beans. Preservative Free, Non GMO.
Allergens
No known Allergens. This product may also contain traces of other allergens.
Country of Origin
USA
Storage
Store in an air tight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.
Shelf Life
Up to 12 months when stored as above. See Best Before date.
How to Use
Dried Black Eyed Beans will almost double in size when cooked. To prepare the beans soak 1:4 in cold water for 2 hours (if you wish to remove the outer skin for fritter recipes soak beans overnight, then gently rub most of the skins off). Drain and rinse beans well, place in a saucepan with plenty of fresh cold water and bring to the boil. Do not add salt at this stage of cooking, as this may make beans tough. Reduce heat and simmer for 20-30 minutes (or until soft). Drain and use, or refrigerate for up to 2 days. Black eyed beans are great in salads – try a Portuguese ‘Migas’ with kale, breadcrumbs and pinenuts; or a mixed bean salad with olive oil, garlic and fresh herbs. Lovely in lunchbox wraps, or smash beans for delicious, smooth dips. These beans are used all over the world in soups, hot pots and spicy vegetarian dishes – very popular in Africa where it is often cooked with plantain. Or make scrumptious veggie burgers and fritters, like wonderful fried Acareje balls from Brazil.
