Also called black-eyed peas. Blackeye beans have a distinct savoury flavour and light smooth texture. They can be cooked without pre-soaking because they have thin skins. High in protein (24%), carbohydrate (60%), fibre (10%) and minerals especially iron, calcium, potassium, phosphorus, copper and selenium.
Cooking time - 30 minutes to 1 hour. (Cooking time will increase as beans age beyond a year). Dry beans will keep indefinitely if stored in a dry place.