Black Eye Beans – TRS

The black-eyed pea, black-eyed bean or goat pea, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean.


The Black eye bean, also called “Black-eyed peas” is a dry seed which is creamy – white in color with a prominent black spot on their inner curve. Black-eyed beans(cowpeas and karamani) have a smooth texture, pea like flavor and they are used to prepare in making nutritious soup in all over Europe and America. It is most popular beans used in India and Pakistan. Eating black-eyed peas on New Year’s Day is thought to bring prosperity. Black eye beans are rich in soluble fiber which helps to eliminate cholesterol from the body. They are also forms an excellent choice for salad. Black eye beans used to prepare in making soups, salad, and mix vegetable and perhaps Black eye bean curry , spiced with flavor which is very popular Indian Cuisines in Punjab. When this curry is combined with rice or bread (roti) it supplies high quality protein which provides a healthy alternative to meat or other animal protein. Black eye beans are unique because they taste wonderful without any Spice also. They are used in salad as a whole and also eaten after boiling to a thick consistency and mixed with diced tomatoes, Onions and Salt for a snack .

How to Cook Black eye beans(Karamani and cowpeas)?

Take one cup black eye bean in a bowl and add 4 cups of water in it and leave it for 2 hours. It will yield 3 cups of black eye beans. Soaked Black eye beans can be directly used in salad. It is also used in making pan fry dishes. To prepare Traditional Indian cuisine from Black eye bean, take soaked beans in a closed pan with water and put it on a high flame for 10 minutes and let it partially cook. Now cooked Black eye beans are ready to prepare varieties of delicious Indian recipes.

Additional information


1kg, 2kg, 500g


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