Blackeye Beans

The "eye" is actually a hilum, a natural marking where the bean was connected to the pod in which it grew. Their texture is relatively soft and creamy when cooked, with a slightly nutty, earthy flavor that becomes mild and subtly sweet. Black-eyed beans are commonly used in a variety of global cuisines, especially in Southern U.S., as well as in African, Middle Eastern, and Indian recipes. They are often used in soups, stews, salads, and casseroles, and can also be pureed for dips or spreads.

They are a good source of plant-based protein, dietary fibre, and essential vitamins and minerals such as folate, iron, potassium, magnesium, and zinc. They are low in fat and have a moderate amount of carbohydrates, including complex carbohydrates and resistant starches, which can help in regulating blood sugar levels.

Blackeye beans 100%.