Bean, Blackeyed Pea

Pale creamy-white with a prominent charcoal spot, black-eyed peas are native to Africa. Brought to America in the 1600s and also known as cowpeas, black-eyes have a high nutritional value and are traditionally prepared southern-style (for good luck at New Years) with pork, onion, chili and greens.

With a unique earthy flavor, these beans are high in soluble fiber, a good source of protein, and low in fat. They are an excellent source of potassium and contain calcium, magnesium, folate and iron.

Soaking is not essential for black-eyed beans, but cooking time can be shortened if they get a quick soak in hot water (as opposed to a longer one in cold water, like other beans). Place dried peas in a pot, cover with water, and bring to a boil for 2-3 minutes. Remove pot from heat and allow to stand for 60-90 minutes. Drain water and replace with fresh, cold water for cooking—or if you skipped the hot-soaking step—just rinse and add cold water. Place on stove and bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender.

Origin USA
Raw Yes
Sustainability Designation Organic
Available Yes, Available to Order


Item # Package Size
L110 25 lb bag 25.00 lbs


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