Beans from the Molise Eye

Cowpeas, grown in southern Molise, are ideal for those on a diet.

They are low in calories and fat, but at the same time provide a lot of fiber, helping to increase the feeling of satiety.

They are a low glycemic index food, which means they help maintain optimal blood sugar levels and, like other beans, help keep cholesterol in check.

Production is very limited due to their delicate nature.

These beans are rich in vitamins such as A and C, as well as minerals such as iron, magnesium, potassium, calcium, zinc, and selenium.

In terms of protein, 100 grams of black-eyed peas contain about 23 grams.

Black-eyed peas are widely used in American and African cuisine.

They are traditionally eaten on New Year's Day, a bit like we do with lentils, because they are considered lucky. Try them with a good Tintilia wine.

HOW TO PREPARE THEM

As with most legumes, black-eyed peas need to be soaked overnight, then rinsed well and cooked in boiling water (without salt).

They cook a little faster than other beans.

Once ready, they can be used in different ways:

- in cereal and legume soups with Molise EVO oil

- combined with rice or pasta

- as an alternative to animal proteins, for example, sautéed with a homemade chili sauce or combined with breadcrumbs and vegetables to make vegan burgers.

Classic recipes

Pasta and cowpea soup is very tasty and can be prepared in all seasons, but it is a classic soup that is excellent in autumn and winter, to be enjoyed nice and hot with croutons.

A salad with cowpeas is an excellent spring and summer dish: perfect for a quick lunch or picnic.

Of course, it can also be served as a side dish with cold or hot meat and fish dishes.

No preservatives.

Store in a cool, dry place.

Nutritional Table for Cowpea Beans Average
values per 100 g of product