Black eye beans belong to the legume family, especially popular in Asia, Africa and America. After drying, it has a light, creamy color and a characteristic dark stain, which gives it its name. However, before eating it, you must always cook it and soak it in water for at least a few hours.

• contains a lot of amino acids , including tryptophan, and a lot of fiber
• Black eye beans are the main source of high-quality protein
• it is a low-fat substitute for meat, while improving metabolism
• prevent constipation and diarrhea by promoting the detoxification of the body . Black eye beans contain a large amount of vitamin B1 , which protects the heart . combined with numerous flavonoids , it not only prevents heart attacks, but also reduces inflammation and improves heart function
• a large amount of magnesium has a tonic effect on the nerves and muscles, and also helps regulate blood sugar levels
• potassium effectively regulates blood pressure
• black eye beans contain essential unsaturated fatty acids , vitamins - vitamin A , B vitamins (vitamin B1, B2 , B3 , B6 and B9), vitamin C and E and minerals - zinc , phosphorus and calcium .

in the kitchen

Little known in Poland, most of it is consumed in Africa. Egyptians eat it with rice , meat and tomato juice , while in Nigeria it is used to prepare fried pancakes called akara.

In Indonesia, black eye beans are a common ingredient in curry dishes , combining perfectly with vegetables and spicy spices. In India, it is often used as a substitute for lentils or fried with coconut .

In Europe, cooked seeds are most often combined with oil , spices and vegetables in the form of salads served hot and cold with bread.

Black eye beans, a source of high-quality protein. Perfect as a substitute for groats, rice or potatoes for meat dishes and beans in baked beans. It also tastes delicious in soups and salads.