Black Eyed Beans

Black Eyed Beans are more often called Black Eyed Peas, and they are also known as field peas, Lobiya, and Chawli. The black / brown eye beans have various uses around the world. In India they are majorly cooked as pulse. They are served with boiled rice or breads as a meal. Traditional dish of southern USA” Hoppin Jhon” is made of black eye bean. In Portugal Black Eye Bean served with boiled potatoes and tuna also with salads. Beans are used for traditional cooking.

Black-eyed peas have a smooth texture, pea like flavor and are good when mixed with other vegetables. Like most beans, black-eyed peas are rich in the best sort of fiber – soluble fiber – which helps to eliminate cholesterol from the body. They are an excellent source of calcium,folate, potassium, copper, phosphorous, vitamin A and manganese. As a high-potassium, low-sodium foods they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein which provides a healthy alternative to meat or other animal proteins.