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 500 g format. Available with delivery to Spain and Portugal. Check the manufacturer’s information for storage or care, and add other Indian cooking essentials to the same online order.
Ingredients
Black eye beans 100%.
Allergens
Contains none of the 14 allergens subject to mandatory declaration under Annex II of Regulation (EU) No 1169/2011.
Nutrition information
Single-ingredient unprocessed product: exempt from the mandatory nutrition declaration under Annex V of Regulation (EU) No 1169/2011.
Information may vary by batch and country of origin. Always check the label on the packaging, which takes precedence.