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Black Eye Beans

Blackeye Beans (Cow Peas) shall be sound, dry, fresh, and colour and size typical for the variety for the season.Should be free of mould and infestation.

The Blackeye bean also known as cowpea or china bean, originally came from Africa where they grow wild.


Blackeye beans are widely used in Southern U.S.A. soul food and in Asia used in sweet desserts with sticky rice and coconut milk.  They are soft, quick cooking beans.

Blackeye beans are not only yummy and hearty, they are excellent source of soluble fibre, potassium, calcium and folate.

Remember that combining beans or pulses with the grain (like rice) give you complete protein.  Also it’s helpful to remember that sprouting makes beans easier to digest due to their enzyme content and contain extra nutrients than non sprouted beans.

NOTE: If beans/pulses/legumes have been imported they will not sprout as they have been steamed due to quarantine purposes, however if they are Australian then you can get sprouting.

NOTE: Before use, all beans should be soaked in cold water overnight or for at least ten hours.  Make sure you cover the beans with a a large volume of water because they will swell up considerably.  When ready to cook, discard the soaking water and briefly rinse the beans under running water.


Blackeye Beans
Should be creamy white with a black "eye" on skin, with minimal discoloration.
Should be free from any musty or other objectionable odours and taints.
Should be firm, free flowing beans and not joined together.
98% minimum by weight Blackeye Bean seed material. 1% maximum contrasting class or classes that blend
12% maximum
Foreign Material:
0.25% maximum by weight
Damaged Seeds:
Other Seeds:
1 Seed per 2L sample maximum
Clean, Dry, Cool Area, Free from infestation, recommended Temperature 0-15 Celsius
Country of Origin:
United States


Nutritional Information (Typical Analysis Per 100G)
1406 kJ
23.5 g
Fat Total:
1.3 g
0.3 g
60.0 g
6.9 g
16 mg