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Organic Black Eye Beans

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Organic Black Eye Beans are great with oil, salt and lemon.

Organic Black Eye Beans are white in colour with a dot of black which gives them their unusual name.  This dot or scar is formed when they are plucked from their pod.

Black eye beans go really well in bean stews and soups but are used in a wide array of recipes including salads.  These popular beans are used worldwide in a range of flavours. Organic Black Eye Beans are high in protein so are a good choice for vegetarian and vegan dishes – serve them with nuts to make a complete protein combining all the essential amino acids.

One 70g serving of cooked black eye beans is high in Folate and a source of Manganese, Phosphorus and Copper.

In Cyprus they are served in a fresh, light dressing with vegetables, oil, salt and lemon juice.  In Brazil black eye beans are the main ingredient in a popular street food called akara.  Akara is make by cooking the beans and then blending them into a paste which is then rolled into balls and fried.

Origin: Turkey

Note: Require soaking and cooking or sprouting before consumption.

Allergen Information: Packed on premises that handle gluten, tree nuts, sesame, soya, peanuts.


Nutritional Information

Organic Black Eye Beans (cooked) are high in Folate and a source of Manganese, Phosphorus and Copper (per 70g serving)

Typical Nutrient Values of Cooked Black Eye Beans: Amount per 100g: Amount per serving
% Reference intake (RI) per serving
Energy 486kj/116kcal 340kj/81kcal 4.06%
Fat 0.5g 0.35g 0.50%
of which saturates 0.1g 0.07g 0.35%
Carbohydrate 20.8g 14.56g 5.60%
of which sugars 3.3g 2.31g 2.56%
Fibre 6.5g 4.55g
Protein 7.7g 5.39g 10.78%
Salt 0.004g 0.0028g 0.046%
Typical Vitamin/ Mineral Values: Amount per 100g: Amount per serving
% Reference intake (RI) per serving
Phosphorus 156mg 109.20mg 15.60%
Folate 208mcg 145.60mcg 72.80%
Manganese 0.50mg 0.35mg 17.50%
Copper 0.30mg 0.21mg 21%

Reference Intake (RI)

The Reference Intake (RI) refers to the recommended daily amount of a specific nutrient.

To read more about how we display our nutrition data click here


Cooking Instructions:

  1. Soak for 8-12 hours.
  2. Drain and rinse.
  3. Boil for 10 minutes and then simmer for 1 hour.
  4. They should be soft but with a slight bite in the middle.


For optimum freshness keep in a cool place away from moisture and direct sunlight.  Store in a tightly sealed bag or container.


Family Tip:

  1. Black eye beans sprout well and can be used as a side garnish with salad – their spots give a splash of colour.
  2. If you want to keep things simple they can be cooked straight after soaking and added to stews or chilli.
  3. They are lovely sprouted and then cooked.  See our sprouting guide for how to get started.