Black Eye Beans



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Black eye 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 is also known as cow pea 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 an excellent source of soluble fibre, potassium, calcium and folate.

Remember that combining beans or pulses with the grain (like rice) give you a 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.

Nutritional Information (Typical Analysis Per 100G)

  • Energy: 1406kJ
  • Protein: 23.5g
  • Fat Total: 1.3g
  • Saturated: 0.3g
  • Carbohydrate: 60.0g
  • Sugars: 6.9g
  • Sodium: 16mg

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 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.