Omega Black Eye Beans: creamy dried black-eyed beans for lobia curry, salads and fritters. Single 1 kg pack.
Black-eyed beans are creamy, medium-sized beans with a small dark eye where they joined the pod. The black-eyed pea is a subspecies of the cowpea, an Old World plant domesticated in Africa. Soak the dry beans for a few hours, or overnight, then simmer until tender; they cook faster than most larger beans. They are used in West African akara fritters, Indian lobia curry, Greek bean salads with dill and onion, and Southern-style beans and rice. Their mild, earthy taste takes on garlic, tomato and spices well. Keep the dry beans in a sealed tub in a cool cupboard, where they stay good for months, and cook older stock a little longer. In Nigeria they are blended into the batter for moin moin, a steamed bean pudding.
