The balck-eyed bean appears light in color, small, covered with a thin skin, with a black spot where it sticks to the pod that reminds one eye.
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The black-eyed bean appears light in color, small, covered with a thin skin, with a black spot where it sticks to the pod that reminds one eye. These beans are rich in vitamins including A, C and B, but also mineral salts, such as iron, magnesium, potassium, calcium, zinc and selenium. They are also a low glycemic index food and, like other beans, they help to keep cholesterol low.
They can be used in different ways, in cereal and legume soups, combined with rice or pasta or as an alternative to animal proteins.
Before cooking, they should be soaked for at least 12 hours, after which they should be cooked for about one and a half hours.
Format 500 g
Available in 500 g cellophane bag
Packed in the factory of via Raffaello Sanzio, 50 - Mortara (PV) - Italy
Keep in a cool and dry place.