Blackeye bean
Country of Origin: AUSTRALIA
The Blackeye bean also known as cowpea or china bean, originally came from Africa where they grow
wild.
Blackeye beans are widely used in Southern U.S.A. soul food and in Asia used in sweet desserts with
sticky rice and coconut milk. They are soft, quick cooking beans.
Blackeye beans are not only yummy and hearty, they are an excellent source of soluble fibre,
potassium, calcium and folate.
Remember that combining beans or pulses with a grain (like rice) gives you complete protein. Also,
it's helpful to remember that sprouting makes beans easier to digest due to their enzyme content
and contain extra nutrients than non sprouted beans.
NOTE: If beans/pulses/legumes have been imported they will not sprout as they have been
steamed due to quarantine purposes, however if they are Australian then you can get sprouting!
NOTE: Before use, all beans should be soaked
in cold water overnight or for at least ten hours. Make sure you cover the beans with a large volume
of water because they will swell up considerably. When ready to cook, discard the soaking water and
briefly rinse the beans under running water.
