UseBlack-eyed peas are small beans with a distinctive little black eye. A source of protein and fibres, they cook more quickly than other types of beans and are ideal in the preparation of first courses, soups, velvety soups, but also as a side dish for main courses.
Preparation and cooking
Prepare the black eyed peas by leaving them to soak for 12 hours and, if possible, changing the water about every 3 hours. Drain and cook in salted water for 20-25 minutes from boiling. Otherwise leave them to soak for 4 hours and cook for 30-35 minutes after boiling. Once drained, use them to prepare your favourite recipes!
Organic Black-Eyed Peas. Gluten Free
It may contain traces of: soy, sesame and celery.
An extra advice:
Black-eyed pea salad
Ingredients for 4 people: 250g of black-eyed beans, 2 small potatoes, 1/2 glass of white wine, 2 shallots, dried oregano, salt, pepper, extra virgin olive oil.
Preparation: cook the beans in salted water. Boil the potatoes in their skins for 30 minutes, peel them and cut them into large pieces. In a pan, sauté the shallots, add the beans and potatoes. Add a teaspoon of oregano, the wine and cook for 10 minutes. Add salt and pepper and serve as a side dish.