Blackeye Beans (or blackeyed peas) are a small, white, kidney-shaped bean with a single black spot giving it its characteristic name. They have a soft texture when cooked and a creamy flavour that takes on the tastes of spices & sauces beautifully. Quick and easy to cook, these versatile black eye beans have no added preservative and are non-GMO. Use them in salads, soups, fritters and spicy dishes.
HOW TO USE
Dried Black Eye 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 eye beans are great in salads. Try 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 and are very popular in Africa where they are often cooked with plantain. Or make scrumptious veggie burgers and fritters, like wonderful fried Acarje balls from Brazil.
Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.
Up to 24 months when stored as above. See Best Before date.