Black-eyed beans are small, creamy-flavored beans with a black ‘scar’ where they were joined to the pod.
They are much used in American and African cooking.
The Black Eye Beans are a legume with a soft cream color and a characteristic ‘black eye’ or spot.
They are an integral part of the American, African and Asian cuisines.
Black Eye Beans are also known as Lobia / Rongi / Karamani or cowpeas.
Black Eye Beans are used in soups, salads, Mediterranean dishes, and also with meat.
When boiled and fried with Indian spices they can be used as a main dish and served with roti, rice, naan.
They are low in calories.
Black eye beans contain a lot of minerals and vitamins like zinc, potassium, iron, and vitamin C and A.
They are a very good source of dietary fiber.
They are rich in calcium and protein.
Black Eyed Peas are beans in off white color and have a black mark on their inner curve, creamy in texture.
TRS Black Eye Beans can be used with any vegetables or curries, also they are eaten as sprouts since they are rich in proteins and fiber.
Black eye beans are creamy white in color and have a black mark on their inner curve.
Black eye beans are unique because they taste wonderful without any spices.
Black-eyed peas have a strong, savory flavor and are often considered a staple in both Indian and traditional Southern cuisine.”