Fagioli dall'Occhio, cultivated in the lower part of Molise in the area of Guglionesi, are ideal for those who are on a diet; in fact they are low in calories, contain little fats but at the same time provide a lot of fibers and therefore contribute to increase the sense of satiety.
They are a low glycemic index food, that is they help to keep blood sugar at optimal levels and, just like other beans, they contribute to keep cholesterol at bay.
Black-eyed beans are widely used in American and African cooking.
Traditionally they are eaten on the first of the year, a bit like we do with lentils, because they are considered good luck charms.
HOW TO PREPARE THEM
As for most legumes, it is necessary to soak eye beans overnight, then rinse them well and cook them in boiling water (without salt).
To make them more digestible, add a small piece of rehydrated kombu seaweed to the cooking water first.
They cook a bit faster than other beans.
Once ready they can be used in different ways:
- in soups of cereals and legumes
- together with rice or pasta
- or as an alternative to animal proteins, for example, mashed with a nice chili sauce prepared at home or combined with bread crumbs and vegetables to make vegan burgers.
Pasta e fagioli dall'occhio is very tasty, it can be prepared in all seasons, but it is the classic soup excellent in autumn and in winter, to be enjoyed hot with croutons.
Salad with black-eyed beans is an excellent spring and summer dish: perfect for a quick lunch or a picnic.
Of course, it can also serve as a side dish for cold or hot meat and fish dishes.
Preservative Free. Store in a Cool and Dry place
Nutritional Table Occhio Beans
Average values for 100 g of product
|-of which saturated fatty acids
|-of which Sugars