Black eye beans are rich in soluble fiber which helps to eliminate cholesterol from the body. These beans also provide a healthy alternative to meat or animal protein because they are low in fat and high in potassium.
Black eye beans have a smooth texture, with a pealike flavor and are good when mixed with vegetables or used in soups. These beans are unique in that they can be eaten alone without any spices. As with any other bean, black eye beans need to be soaked overnight or boiled several hours to attain tenderness. Great for long term food storage.
Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.
Ingredients: Black eye peas/beans.
Directions: For overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or 12 hours. For quicker results, add dry beans to boiling water boiling 2 minutes and let stand for 1 hour. In cooking, use same water. Cover and simmer slowly in water until beans are tender, about 2 hours. Add more water if necessary. Season with salt, pepper, onion, or garlic. Cooking tips: to keep skin from bursting, simmer gently and stir as little as possible. Add 1/8 tsp. baking soda per cup of beans to shorten cooking time in hard water. Do not add tomatoes, lemon juice, wine, or vinegar until beans are almost tender as they delay softening.
Servings per containers:
Bulk: 25 lbs (11.34kg) 123 servings
6 Gallon Super Pail Bucket: 38 lbs (17.24kg) 187 servings