Black-eyed beans, also known as black-eyed peas or cowpeas, are a type of legume with a distinctive black spot or “eye” on their beige-colored skin. They have a mild, nutty flavour and a soft texture when cooked. Black-eyed beans are popular in Southern United States cuisine as well as in African, Caribbean and Indian cuisines. They are used in dishes like Hoppin’ John, salads, stews, and curries. These beans are a good source of protein, fiber, and various vitamins and minerals. They can be cooked from dried or used from canned versions for convenience.
The fiber in chickpeas helps to decrease blood cholesterol levels by binding bile acids in the small intestine, and preventing re-absorption to the liver.
The consumption of chickpeas may be beneficial for correcting dyslipidaemia (when the concentration of cholesterol or lipids in the blood exceeds normal limits), and preventing diabetes.
Regular consumption of pulses such as chickpeas may reduce risks of coronary heart disease.
