Black-eyed Beans (25kg)


Beans and lentils are a good source of protein, carbohydrates, B-complex vitamins and many minerals.  High in folate, phosphorus, potassium, zinc, calcium and selenium.  Packed with saponins, an anti-inflammatory compound which helps your immune system protect against cancer, and lowers cholesterol.  Good source of fibre.

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    Guideline:  1 cup of dry beans will make 2½ cups of cooked beans – about 4 servings.

    Rinse to remove any dirt and stones

    • Cover with 3 – 4 times the volume in warm water and soak overnight
    • Discard old water.  Add fresh water and bring to the boil
    • Pour this water off and add a fresh batch, and continue boiling until beans are soft
    • In place of salt try our vegetable stock for delicious flavour

    Cooking time:  60 minutes for most beans, 60 minutes for lentils, 4 hours for chickpeas


    • 1 – 3 LARGE eggplants cut into ½ cm slices or cubed for soup
    • 1 – 2 Cup homemade tomato sauce or leek and tomato sauce

             2. For Stuffing:

    • 2 – 3 medium potatoes cut into cubes
    • 2 medium leeks sliced
    • ½ yellow, red or orange bell pepper, sliced into 1-inch-long strips
    • 2 Cups cooked beans or 1 can black eyed beans, drained and rinsed

            3. Seasonings:

    • 1 tsp fresh or dried oregano
    • ½ tsp dried thyme
    • ½ tsp sage
    • M-A Seasoning Salt and Garlic & Herb Salt to taste – about ½ tsp each
    • Grill the eggplant for about 5 minutes each side until golden brown and soft
    • Dry fry the leeks until soft  Add cubed potatoes, sliceed bell pepper and saute gently.
    • Add drained and rinsed black beans along with oregano, thyme and sage.
    • Stir well and heat through.   Cook until the potatoes are soft,  then add cubed, cooked eggplant for soup


    Add 4 cups water and tomato puree or simmer gently until thick.  Serve with gluten free foccacia.

    Weight 25 kg


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