Black-Eyed Peas 25 Lb. (1 pcs Case)

Possible countries of origin based on our recent purchases of this product

Beans: Product of USA, Peru, Madagascar

Wholesale Black Eyed Peas

Black-eyed peas are a legume with a pea-like flavor. The famed dish of the South Hoppin' John is made with black-eyed peas and rice. We sell dried black-eyed peas but they are also available fresh, canned, or frozen at local supermarkets. The black-eyed pea or black-eyed bean, a legume, is a subspecies of the cowpea grown around the world for its medium-sized, edible, bean. The common commercial one is called the California Blackeye; it is pale-colored with a prominent black spot. Among all groups of food commonly eaten worldwide, no group has a more health-supportive mix of protein-plus-fiber than legumes. Our wholesale black eyed peas are considered some of the best protein-plus-fiber content in beans that you can eat. From a single, one-cup serving of white beans you get nearly 15 grams of fiber (well over half of the Daily Value and the same amount consumed by the average U.S. adult in one entire day of eating) and 15 grams of protein (nearly one third of the Daily Value and equivalent to the amount in 2 ounces of a meat like chicken or a fish like salmon). You won't find this outstanding protein-fiber combination in fruit, vegetables, grains, meats, dairy products, nuts and seeds, or seafood. Wholesale black eyed peas help in important aspects of healing and health for the digestive tract, the blood sugar regulatory system, and the cardiovascular system. Before washing your beans, spread them out on a light colored plate or cooking surface to check for, and remove, small stones, debris or damaged beans. After this process, place the beans in a strainer, rinsing them thoroughly under cool running water. Wholesale black eyed peas come to you right from the farmer so give them a look over for safety and cleanliness. To cook beans on your stove-top, combine soaked or dried beans, water, oil or fat, and seasonings in a saucepan or pot of appropriate size. Bring the beans to a boil, reduce the heat, then cover and simmer until beans are tender. This takes 1 to 3 hours, depending on the bean variety. Check the beans occasionally to see if they are covered with the cooking liquid. If there is so much liquid absorption and evaporation that the top of the beans becomes exposed, add very hot tap water to the pot to cover the beans. When dried beans boil, a foam forms on the top of the cooking liquid. This foam is water-soluble protein released from the beans and it will be absorbed back into the bean cooking liquid. It is not necessary to remove the foam. (To keep the foam down when cooking beans, add 1 Tablespoon of butter, drippings, or vegetable salad oil, for each cup of beans.)

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