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Black-Eyed Peas/Bean
Also called ‘Cowpea or Lobia” is a cream colored pea (bean) with black eye on inner curve. When cooked, it have mildly sweet, pea-like flavor and firm texture. It absorbs flavors and combines well with other ingredients.
Widely used in Indian & Southern cuisines and rice dishes. Add to soups or stews, or use in cold salads.
Basic preparation: Wash, rinse & soak overnight, drain. Add 4 cups of fresh water/ cup of soaked beans, bring to boil. Reduce heat and simmer covered for 60-90 minutes or until tender (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 3 cups of cooked beans / Cup of dry beans
Widely used in Indian & Southern cuisines and rice dishes. Add to soups or stews, or use in cold salads.
Basic preparation: Wash, rinse & soak overnight, drain. Add 4 cups of fresh water/ cup of soaked beans, bring to boil. Reduce heat and simmer covered for 60-90 minutes or until tender (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 3 cups of cooked beans / Cup of dry beans
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Black-Eyed Peas/Bean
Black-Eyed Peas/Bean
Also called ‘Cowpea or Lobia” is a cream colored pea (bean) with black eye on inner curve. When cooked, it have mildly sweet, pea-like flavor and firm texture. It absorbs flavors and combines well with other ingredients.
Widely used in Indian & Southern cuisines and rice dishes. Add to soups or stews, or use in cold salads.
Basic preparation: Wash, rinse & soak overnight, drain. Add 4 cups of fresh water/ cup of soaked beans, bring to boil. Reduce heat and simmer covered for 60-90 minutes or until tender (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 3 cups of cooked beans / Cup of dry beans
Widely used in Indian & Southern cuisines and rice dishes. Add to soups or stews, or use in cold salads.
Basic preparation: Wash, rinse & soak overnight, drain. Add 4 cups of fresh water/ cup of soaked beans, bring to boil. Reduce heat and simmer covered for 60-90 minutes or until tender (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 3 cups of cooked beans / Cup of dry beans
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From $2.10
Original: $5.99
-65%Black-Eyed Peas/Bean—
$5.99
$2.10Product Information
Product Information
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Shipping & Returns
Description
Also called ‘Cowpea or Lobia” is a cream colored pea (bean) with black eye on inner curve. When cooked, it have mildly sweet, pea-like flavor and firm texture. It absorbs flavors and combines well with other ingredients.
Widely used in Indian & Southern cuisines and rice dishes. Add to soups or stews, or use in cold salads.
Basic preparation: Wash, rinse & soak overnight, drain. Add 4 cups of fresh water/ cup of soaked beans, bring to boil. Reduce heat and simmer covered for 60-90 minutes or until tender (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 3 cups of cooked beans / Cup of dry beans
Widely used in Indian & Southern cuisines and rice dishes. Add to soups or stews, or use in cold salads.
Basic preparation: Wash, rinse & soak overnight, drain. Add 4 cups of fresh water/ cup of soaked beans, bring to boil. Reduce heat and simmer covered for 60-90 minutes or until tender (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 3 cups of cooked beans / Cup of dry beans
