Black-eyed peas, family-sized pack.
Black-eyed peas were traditionally a staple part of the diet of many people in the South of the USA, where they are present in many cajun and creole dishes.
Black-eyed peas are small and quicker to cook than many pulses.
Use black-eyed peas in cajun and creole cuisine: all manner of stews and pot-based dishes.
As with all pulses, they are high in protein, low in fat and contain slow-release energy.
Please note that the photograph depicts the 500g bag.
Directions
Cook for around 30-40 minutes in boiling water. Cooking time decreases if the beans are soaked for a few hours beforehand.
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