Black eye beans are small white nutty beans, with a distinctive black ‘eye’. Use them in stews and casseroles or in a heart bean curry. The black eye beans have a firm texture, and hold their shape well after being cooked. To cook, soak the beans in water for 12 hours, then rinse and drain. Boil rapidly in fresh water for 15 mind then shimmer for 50 mins or until tender. Do not eat raw.Packed in a factory that handles nuts in a separate area. Allergens listed in bold.
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