Extra Quality Black-Eyed Peas - Del Colle

Extra Quality black-eyed beans are an ancient and prized legume, easily recognizable by the characteristic dark spot on their light-colored skin. Appreciated for their delicate flavor and tender texture, they are an excellent choice for anyone who enjoys wholesome, nutritious cuisine.

characteristics and properties: Carefully selected for size, integrity, and uniform color, they offer superior quality and even cooking. Naturally rich in plant-based proteins, fiber, iron, potassium, and B-group vitamins. Their thin skin makes them particularly easy to digest and suitable for every type of diet.

directions for use: Soaking for 6-8 hours is recommended. They cook in approximately 40-50 minutes. Perfect for soups, broths, side dishes, one-pot meals, or warm salads. They retain their shape well during cooking and suit both simple and elaborate recipes.

in the kitchen: In the kitchen, Extra Quality black-eyed beans stand out for their versatility and flavor. They pair well with aromatic herbs, vegetables, grains, and spices, creating rustic yet refined dishes. Ideal for traditional and modern cuisines, they enrich every recipe with flavor, color, and natural balance.

Recipes to try

Four ideas, from the simplest to the most elaborate. Remember to soak for 6-8 hours and cook for approximately 40-50 minutes. Ingredients with links can be found at Green Block Market.

1. Warm black-eyed bean and sun-dried tomato salad (easy, 1 h + soaking, serves 4)

Ingredients: 250 g beans, 40 g San Marzano sun-dried tomatoes, 1 carrot, parsley, oregano, BIO extra virgin olive oil, black pepper, coarse sea salt at the end of cooking, fine sea salt for seasoning.

1. Soak the beans for 6-8 hours, then cook them for 40-50 minutes in unsalted water until tender; season with coarse salt at the end of cooking and drain.
2. Soak the sun-dried tomatoes in hot water for 20 minutes, drain them, and cut them into strips.
3. Steam the diced carrot or cook it in a little water for 5 minutes.
4. Combine everything and season with oil, oregano, pepper, and a pinch of fine salt; finish with parsley.

2. Spiced black-eyed beans with tomato (easy, 1 h 15 + soaking, serves 4)

Ingredients: 250 g beans, 1 jar of BIO peeled tomatoes, sliced onion, granulated garlic, cumin, sweet paprika, chili pepper, BIO extra virgin olive oil, fine sea salt.

1. Soak the beans for 6-8 hours, then cook them for 40-50 minutes in unsalted water until tender and drain.
2. Rehydrate the onion in a little lukewarm water, drain it, and sauté it in oil with the granulated garlic, cumin, paprika, and chili pepper for 2 minutes.
3. Add the crushed peeled tomatoes, season with fine salt, and cook for 15 minutes.
4. Add the beans and cook for another 10 minutes over low heat.

3. Red rice with black-eyed beans and vegetables (medium, 1 h 30 + soaking, serves 4)

Ingredients: 200 g beans, 250 g Rosso Hermes rice, 1 zucchini, 1 carrot, sliced onion, coriander, BIO extra virgin olive oil, black pepper, coarse sea salt for cooking, fine sea salt for seasoning.

1. Soak the beans for 6-8 hours and cook them for 40-50 minutes in unsalted water until tender; drain.
2. Rinse the rice and cook it for 30-35 minutes in water with coarse salt, then drain.
3. Rehydrate the onion, drain it, and sauté it in oil with the diced zucchini and carrot for 8 minutes.
4. Combine the rice and beans, add the coriander and pepper, sauté for 3 minutes, and adjust the seasoning with fine salt.

4. Black-eyed bean and red quinoa meatballs (difficult, approximately 2 h + soaking, serves 4)

Ingredients: 200 g beans, 150 g red quinoa, 3 tablespoons chickpea flour, sliced onion, granulated garlic, cumin, sweet paprika, parsley, BIO extra virgin olive oil, coarse sea salt at the end of cooking, fine sea salt for the mixture.

1. Soak the beans for 6-8 hours, then cook them for 40-50 minutes in unsalted water until tender; season with coarse salt at the end of cooking, drain, and let them cool.
2. Rinse the red quinoa and cook it for 15-20 minutes in lightly salted water; drain and let it cool.
3. Rehydrate the onion, drain it, and sauté it in oil with the granulated garlic, cumin, and paprika for 3 minutes.
4. Mash the beans with a fork and mix them with the quinoa, sautéed mixture, chickpea flour, parsley, and fine salt.
5. Let the mixture rest in the refrigerator for 30 minutes, then shape it into 8 meatballs.
6. Place them on a baking tray lined with parchment paper, brush them with oil, and bake at 200 °C for 20-25 minutes, turning them halfway through cooking.

5,30 €/Kg

origin: EU

expiry: 02/28

technical data sheet