Black-Eyed Beans
900 g
Beans (Vigna unguiculata), also known as pea and chawalie or lobia in various languages of India and Pakistan, are a subspecies of cowpea that is grown all over the world for its medium-sized edible bean. The bean mutates easily, so there are different variations. The beans are small, soft-textured, with a creamy taste and colour. Eyeballs with a black "scar" in the place where they are attached to the pod.
Black-Eyed Beans are widely consumed in India, Pakistan, America and African countries.
Preparation: Wash the beans and soak them in plenty of water for 8-12 hours. Boil for about 60 to 90 minutes. Strain and serve. Allergens: may contain soy, gluten and corn.
Nutritional information per 100g: Energy 1439kJ / 344kcal, fat 2g, of which saturated 0g, carbohydrates 61g, of which sugar 0g, of which starch 61g, fibre 0g, protein 24g, salt 0.053g.
A F P (Country of origin Peru)
Beans (Vigna unguiculata), also known as pea and chawalie or lobia in various languages of India and Pakistan, are a subspecies of cowpea that is grown all over the world for its medium-sized edible bean. The bean mutates easily, so there are different variations. The beans are small, soft-textured, with a creamy taste and colour. Eyeballs with a black "scar" in the place where they are attached to the pod.
Black-Eyed Beans are widely consumed in India, Pakistan, America and African countries.
Preparation: Wash the beans and soak them in plenty of water for 8-12 hours. Boil for about 60 to 90 minutes. Strain and serve. Allergens: may contain soy, gluten and corn.
Nutritional information per 100g: Energy 1439kJ / 344kcal, fat 2g, of which saturated 0g, carbohydrates 61g, of which sugar 0g, of which starch 61g, fibre 0g, protein 24g, salt 0.053g.
A F P (Country of origin Peru)
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