black-eyed bean

(redirected from black-eyed beans)

black-eyed bean

or

black-eyed pea:

see cowpeacowpea,
 black-eyed pea,
or black-eyed bean,
annual legume (Vigna sinensis) of the pulse family. Introduced in the early 18th cent. from the Old World to the S United States, it has become a staple of Southern cooking and an important catch crop,
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References in periodicals archive ?
The Power Packers You just can't get better for energy than baked beans, kidney beans, black-eyed beans, tofu and other Soya products, plus all lentils, quinoa, chickpeas and hummus
Having retired as a teacher and lecturer and seen her children fly the nest, Dr Kerry decided to follow her children's advice, and has now published Magic with Black-Eyed Beans.
Open a can of chick peas, butter beans or black-eyed beans and you have the basis for a healthy ready meal.
As for the black-eyed beans, the choice can be supplemented to suit borlotti, cannelloni, haricot, chickpeas or even good old-fashioned butterbeans.
Starters included Salad of Goats Cheese with roasted red pepper, beef tomato and rocket basil pesto, Ham Knuckle with cabbage and barley broth and Salad of Toulouse Sausage with arugula and black-eyed beans.
Foods rich in folic acid include cooked black-eyed beans, brussels sprouts, beef extract, yeast extract, cooked kidney, kale, spinach, granary bread, spring greens, broccoli, green beans and cereals.
Scientists Jammala Machaiah and Mrinal Pednekar, of the Bhabha Atomic Research Centre in Trombay, worked on mung beans, chickpeas, black-eyed beans and kidney beans.
Delia runs through the main types available in Britain, including butter beans, lentils, black-eyed beans and chickpeas and gives advice on how best to prepare them.
Delia runs through the main types of pulses available in Britain, including butter beans, lentils, black-eyed beans and chick peas, and gives advice on how best to prepare them.
WHAT YOU SHOULD EAT: Mackerel, salmon, sardines, cod, carp, red snapper; one egg, up to three times a week; beans, especially lentils, pinto beans, black-eyed beans and adzuki beans; nuts; grains and pasta, up to nine times a week; milk, yoghurt and cheese, in small quantities, up to three times a week; vegetables; fruits.
We have used kidney beans, chick-peas and black-eyed beans, but feel free to adapt this one to your own preference.