Black-eyed beans are dried pulses commonly cooked in South Asian and African recipes. Their pale beans keep a tender yet substantial texture after soaking and cooking.
How to use it. Soak them for several hours, drain and cook until tender. Then add them to a spiced onion base, tomato sauce or broth.
Best for. Lobia curry, pulse salads, everyday stews and recipes made for several servings.
Schani in a 1 kg format. This pack can be sent to Spain and Portugal. The brand information will help you store or use it correctly according to the needs of your kitchen and recipe.