Blackeye Beans

These blackeye beans, also known as black-eyed peas or cowpeas, are small, kidney-shaped legumes with a distinctive cream or pale beige colour and a prominent black “eye” or spot on one side where they were attached to the pod. The “eye” is actually a hilum, a natural marking where the bean was connected to the pod in which it grew. Their texture is relatively soft and creamy when cooked, with a slightly nutty, earthy flavor that becomes mild and subtly sweet. Black-eyed beans are commonly used in a variety of global cuisines, especially in Southern U.S., as well as in African, Middle Eastern, and Indian recipes. They are often used in soups, stews, salads, and casseroles, and can also be pureed for dips or spreads.

They are a good source of plant-based protein, dietary fibre, and essential vitamins and minerals such as folate, iron, potassium, magnesium, and zinc. They are low in fat and have a moderate amount of carbohydrates, including complex carbohydrates and resistant starches, which can help in regulating blood sugar levels.

Ingredients: Blackeye beans 100%.

Country of origin: Argentina

Nutritional Information: Typical values per 100g:

• Energy 345kcal
• Fat 1.6g
• of which saturates Trace
• Carbohydrates 54.1g
• of which sugars 14g
• Fibre 8.2g
• Protein 23.5g
• Salt Trace

Available in 500g.