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Whole Foood Earth

Blackeye Beans

Blackeye Beans

£4.62
£4.62
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What Is Blackeye Beans?

Black-eye peas are actually a bean, their name comes from their actual look, which is the black eye-shaped mark on their inner curve.

Why Should I Get Blackeye Beans ?

Black eyed beans are very easy to cook:  Sort and rinse beans. Cover 1 part peas with 2 parts water and bring to a boil over high heat. Reduce heat to low and simmer, covered, until peas are soft when pierced with a fork, about 60-90 minutes. 

 They have a taste similar to earthy white beans, and possess a with a dense, creamy consistency. Their flavour is also greatly enhanced by garlic, tomatoes, onions, and vinegar.

Black Eyed Beans are also an excellent source of protein, fibre, iron, potassium, magnesium, and B Vitamins. So very, very healthy for you!

Instructions For Use: 

Fibre-rich protein source. Add to vegetable stews to add texture. To Cook: 1. Rinse beans 2. Soak for 4-6 hours (or overnight). 3. Place in a pot and cover with water above the beans. 4. Boil for 45-60 minutes and ensure that there's always water in the pot. 5. Add more if necessary.

Storage Instructions: 

Store in a cool dry place, away from direct sunlight, heat and damp.

Packaging Details:

Eco Friendly 100% Recyclable Packaging. Re-sealable pouch for Long Lasting Freshness!

(Some Large sizes may have non-resealable packaging)

What's In My Blackeye Beans ?

Ingredients: Blackeye Beans

Allergen Information: Packed in an environment that handles nuts, peanuts, sesame, mustard, celery, soya and products containing gluten. For allergens see ingredients in bold.

Suitable for Vegan & Vegetarian diets

Country of Origin: Myanmar / Peru / Argentina

Nutritional Information
Typical Values Per 100g
Energy  1324kj / 311kcal
Protein 23g
Fat 1.6g
- Of Which Saturates 0.5g
Carbohydrates 54g
- Of Which Sugars 2.9g
Salt 0.04g
Fibre 8.2g
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  • Beans & Pulses 500g
  • Beans & Pulses
  • Beans & Pulses
  • Beans & Pulses 1kg
  • Beans & Pulses 2kg
  • Beans & Pulses 3kg
  • Beans & Pulses 25kg

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