Black-eyed beans
Pale beans with a small black mark, known as black-eyed beans. They hold their shape well in stews.
What it offers and why to use it
Pale beans with a small black mark, known as black-eyed beans. They hold their shape well in stews. Soak for at least 8 hours, discard the water and boil in fresh water for 30 minutes before simmering until tender. Do not rely solely on a slow cooker to cook dried beans.
Pale beans with a small black mark, known as black-eyed beans. They hold their shape well in stews.
From shopping to cooking
Choose
Choose intact dried beans without moisture, insects or unusual marks.
Store
Store dry in an airtight container away from heat and moisture. Refrigerate promptly once cooked.
Prepare
Soak for at least 8 hours, discard the water and boil in fresh water for 30 minutes before simmering until tender. Do not rely solely on a slow cooker to cook dried beans.
How to make the most of it
Good pairings
Pairs with vegetables, rice, paprika and olive oil.
How to substitute it
Another dried bean can replace it, adjusting soaking, time and water.
Recipes with black-eyed beans
Black-eyed beans with rice and cod
Pescatarian Includes 8 h soakingIs any information missing? You can report a nutrition or practical correction.
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