These dried black eye beans – called fagioli occhio in Italian – from Umbrian company Casale Le Marmore have creamy pale skins, with the distinctive black spot. To cook black eye beans, soak them for 6 hours then add to a pan of cold water and bring to the boil. Cook for 20 to 25 minutes.
Serve the beans in hearty grain salads and soups, or add to a casserole for even more texture.
Casale Le Marmore is based in the green heart of Umbria. The company farms lentils, chickpeas, barley and other grains that have been drenched in the Italian sunshine.
Allergy Advice: May contain traces of gluten and soy.
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