Blackeye Beans - A006 - 25 lb. bag

In stock

Blackeye beans are often considered the good luck bean when eated upon New Years Day.  This bean however offers up so much more than being eaten once a year.  This bean has great soulble fiber, it helps lower cholestoral.  This bean is great to use for dips, casseroles, salads, and main dishes.  This bean is often used in southern cooking, but can be used to replace any bean that you have in your recipes.  These are easy to store and it stores for a long time.  This is a deliciious addition to your long term food storage staples.

Ingredients:  Blackeye Beans/Peas.  Naturally gluten free product.

Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut eye beans

Bulk:  A006-  25lbs. (11.34kg) 135 servings

Also available in:

5 Gallon Super Pail Bucket:  E004-  167 servings

Blackeye beans is a versatile bean that can be used for salads, dips and main dishes.  Blackeye beans are great because of the protein that it offers to your diet.  This is a delicious addition to your food storage staples.

Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.

Shelf Life:  Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans and Super pail buckets, product may store 25 years. Bulk products need to be repackaged for long term storage.

Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.

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Nutritional Information

Directions:  For overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or 12 hours.  For quicker results, add dry beans to boiling water boiling 2 minutes and let stand for 1 hour.  In cooking, use same water.  Cover and simmer slowly in water until beans are tender, about 2 hours.  Add more water if necessary. Season with salt, pepper, onion, or garlic. Cooking tips: to keep skin from bursting, simmer gently and stir as little as possible. Add 1/8 tsp. baking soda per cup of beans to shorten cooking time in hard water.  Do not add tomatoes, lemon juice, wine, or vinegar until beans are almost tender as they delay softening.