I just checked my pantry – I have 10 tins of black-eyed beans, 5 kg of dried black-eyed beans and 1kg of black-eyed bean flour. And that is only because I ran out of bean space in the pantry.
I think you get the gist. I love black-eyed beans (also called black-eyed peas) and they are a great pantry staple. So I am all stocked up on them. Are you?
Black-eyed beans are healthy, versatile, full of protein, cheap and filling. Plus they are just the right sort of creamy. So, what’s not to love about them?
I use them in soups, stews, burgers, salads, curries, rice, stir fries, pies, pancakes etc. You name it and they can be in it. I also use them as an easy replacement for meat in dishes. These should also be a staple in a vegan pantry or vegetarian pantry.
Using tins of black-eyed peas are so easy. Just open tin, drain them and add them into your salad and stir it all up or add them to your soup or stew etc just before you finish cooking.
The next three posts will be about these including a guide on how to cook black-eyed beans and two different black-eyed bean recipes – a lovely one pot stew and a West African recipe. So please come back and check out the blog for some yummy black-eyed peas recipes.