Black Eyed Beans
Black eyed beans have a characteristic black spot, or “eye,” on a cream-colored skin and are also known as black-eyed peas. Originating in Africa, they are one of the most nourishing and popular legumes with a simple and delicious flavour making them perfect for soups, casseroles or salads.
Health Benefits of Black-Eyed Beans
These beans are a fantastic source of beneficial dietary fibre, important for managing healthy cholesterol levels and for maintaining proper blood sugar levels. Black-eyed beans are a great source of Vitamin A, folate, B1, potassium and protein. Potassium supports healthy heart function and benefits the nervous system, aids in muscular contractions, fluid balance and metabolism.
Cooking with black-Eyed Beans
Place dried beans in a pot, cover with water, and bring to a boil for 2-3 minutes. Remove pot from heat and allow to stand for 60-90 minutes. Drain and replace with fresh cold water. Place on stove and simmer for up to an hour, or until tender. Black-eyed beans are great in salsa, salads, soups, casseroles, and for replacing kidney beans in mexican chilli dishes. They can also be cooked and blended with olive oil, garlic and your favourite herbs and spices to make a fast and easy nutrition rich dip or spread.
Country of Origin
Product of USA
Black-eyed beans are a good source of iron and fibre and are very high in manganese and folate. These beans contain small amounts of the anti-inflammatory omega 3 fats.
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|Nutritional Information – Black Eyed Beans|
|Fat, Total (g)||0.4|
|– Fat, Saturated (g)||0.1|
|Carbohydrate, Total (g)||19.0|
|Dietary Fibre (g)||5.0|
*All measurements are approximate and should be used as a guide only. Affordable Wholefoods is not liable for any discrepancy.
100% black eyed beans
How to cook black-eyed beans: Place dried beans in a pot, cover with water, and bring to a boil for 2-3 minutes. Remove pot from heat and allow to stand for 60-90 minutes. Drain and replace with fresh cold water. Place on stove and simmer for up to an hour, or until tender.
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