Black Eye Beans
19 January 2010
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Ingredient Name: Black eye beans or black-eyed peas
Traditional Chinese Name: 眉豆(méi dou)
What is this?
- A bean which has multiple varieties due to its ease of cultivation
- Used in multi-cultural dishes around the world
- Grown in many countries in Asia, it is a common staple in many dishes and soups
How do I prepare it?
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Rinse before use and put directly into your soup
Where can I buy this?
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This is available in most supermarkets (Asian and Western)
What is the cost
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Very affordable with a handful costing around $5-6 HKD
Any benefits?
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Excellent source of soluble fibre which can help eliminate cholesterol from the body
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Low in fat and high in protein
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High-potassium and low in sodium
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Helps eliminate excess moisture from the body
Any precautions?
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For dried beans, be sure to thoroughly soak and cook as uncooked beans can cause indigestion
Resources
(1 votes, average: 5.00 out of 5)
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[...] of fresh pork bones 10 g black moss or fat choy 30 g Euryale Ferox (or fox nuts) 50 g peanuts 50 g black eye beans 4 honey dates 2 slices of fresh ginger 2-3 L of [...]
[...] skin 20 g white kidney beans 30 g red/white multi-colored kidney beans 40 g red kidney beans 40 g black-eyed beans 40 g dried chickpeas 40 g black beans 40 g yellow beans 5-6 dried Chinese mushrooms 2-3 L of [...]
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