Brown beans 1kg

Nigerian Brown Beans, scientifically Vigna unguiculata, are nutrient-dense legumes and a core staple in West African households. They are broadly categorized into two popular varieties: Standard Brown Beans and the premium Ewa Oloyin (Honey Beans) – the most sought-after type for its natural sweetness. This listing is for the standard brown beans. They are a rich source of protein and dietary fiber, essential for maintaining muscle health and digestive function. With approximately 24% protein content and 10% fiber, they support sustained energy levels and contribute to heart health. Ideal for a balanced diet, these beans offer versatile culinary applications. Nutrition (Per 100g Boiled): 138kcal | 9g Protein | 25g Carbs | 5g Fibre | Rich in Iron, Folate, Potassium & Vitamin B • Dietary: 100% Natural, Vegan, Gluten-Free, Low Fat, Cholesterol-Free Appearance: Reddish-brown skin, pale yellow flesh; kidney-shaped • Taste: Sweeter/nuttier than black-eyed peas; richer "beany" depth • Nutrition (Cooked/100g): 130kcal | 7g protein | 23g carbs | High iron, folate & fiber Nutrition (Per 100g Boiled): 138kcal | 9g Protein | 25g Carbs | 5g Fibre | Rich in Iron, Folate, Potassium & Vitamin B • Dietary: 100% Natural, Vegan, Gluten-Free, Low Fat, Cholesterol-Free ✨ Key Characteristics • Cooking Time: 45–60 mins (soaked); 15–20 mins (Pressure Cooker). Oloyin cooks 30% faster. • Digestibility: Contains soluble fibre; parboil & rinse to reduce bloating/gas. • Versatility: Absorbs spices and palm oil flavours perfectly; works for savoury stews, porridges or thick soups. • Difference from Black-Eyed Peas: Thicker skin, richer flavour, sweeter taste – NOT recommended for Akara/Moin-Moin (too heavy). ⚡ COOKING HACKS • Reduce Gas: Parboil 5 mins + rinse thoroughly • Speed Up: Soak overnight / pressure cook (15 mins!) • Peel Fast: Soak 2hrs → rub between palms (skins float away) 🍳 TOP RECIPES 1. EWA RIRO (SPICY STEWED BEANS) – Most Popular Ingredients: 2 cups beans | Onion | Scotch bonnet | Palm oil | Crayfish | Smoked mackerel 1. Soak 1hr → boil 45–60 mins (tender but whole) 2. Fry blended pepper/onion in palm oil 3. Add beans + seasoning + fish → simmer 15 mins✅ Serve with: Dodo (fried plantain), Yam, Bread or Rice 2. EWA AGOYIN (SMOKY MASHED BEANS) – Lagos Street Food 1. Cook beans until very soft → mash slightly 2. Make dark caramelized pepper sauce (lots of onion/palm oil) 3. Mix or pour sauce on top → smoky & rich! 3. GBEGIRI SOUP (PUREED BEAN SOUP) • Peel beans → boil → blend smooth → cook with palm oil/crayfish✅ Serve with: Amala/Ewedu 🗄️ Storage Instructions ✅Unopened Dry: Cool, dark dry place (<25°C) – 9–12 months✅ Opened Dry: Transfer to airtight container + bay leaves/dried chilli (anti-weevil) – 6–8 months✅ Cooked: Refrigerate 3–4 days / Freeze in portions up to 6 months❌ Do NOT Refrigerate Dry Beans (causes moisture & mould) ❌ AVOID FOR AKARA • Brown beans = heavy batter → dense/greasy fritters. Stick to black-eyed peas/Oloyin PEELLED for Akara!

Brown beans 1kg

Nutrition (Per 100g Boiled): 138kcal | 9g Protein | 25g Carbs | 5g Fibre | Rich in Iron, Folate, Potassium & Vitamin B

• Dietary: 100% Natural, Vegan, Gluten-Free, Low Fat, Cholesterol-Free

Appearance: Reddish-brown skin, pale yellow flesh; kidney-shaped

• Taste: Sweeter/nuttier than black-eyed peas; richer "beany" depth

• Nutrition (Cooked/100g): 130kcal | 7g protein | 23g carbs | High iron, folate & fiber

Nutrition (Per 100g Boiled): 138kcal | 9g Protein | 25g Carbs | 5g Fibre | Rich in Iron, Folate, Potassium & Vitamin B

• Dietary: 100% Natural, Vegan, Gluten-Free, Low Fat, Cholesterol-Free

✨ Key Characteristics

• Cooking Time: 45–60 mins (soaked); 15–20 mins (Pressure Cooker). Oloyin cooks 30% faster.

• Digestibility: Contains soluble fibre; parboil & rinse to reduce bloating/gas.

• Versatility: Absorbs spices and palm oil flavours perfectly; works for savoury stews, porridges or thick soups.

• Difference from Black-Eyed Peas: Thicker skin, richer flavour, sweeter taste – NOT recommended for Akara/Moin-Moin (too heavy).

⚡ COOKING HACKS

• Reduce Gas: Parboil 5 mins + rinse thoroughly

• Speed Up: Soak overnight / pressure cook (15 mins!)

• Peel Fast: Soak 2hrs → rub between palms (skins float away)

🍳 TOP RECIPES

1. EWA RIRO (SPICY STEWED BEANS) – Most Popular

1. Soak 1hr → boil 45–60 mins (tender but whole)

2. Fry blended pepper/onion in palm oil

3. Add beans + seasoning + fish → simmer 15 mins
✅ Serve with: Dodo (fried plantain), Yam, Bread or Rice

2. EWA AGOYIN (SMOKY MASHED BEANS) – Lagos Street Food

1. Cook beans until very soft → mash slightly

2. Make dark caramelized pepper sauce (lots of onion/palm oil)

3. Mix or pour sauce on top → smoky & rich!

3. GBEGIRI SOUP (PUREED BEAN SOUP)

• Peel beans → boil → blend smooth → cook with palm oil/crayfish
✅ Serve with: Amala/Ewedu

🗄️ Storage Instructions

✅Unopened Dry: Cool, dark dry place (<25°C) – 9–12 months
✅ Opened Dry: Transfer to airtight container + bay leaves/dried chilli (anti-weevil) – 6–8 months
✅ Cooked: Refrigerate 3–4 days / Freeze in portions up to 6 months
❌ Do NOT Refrigerate Dry Beans (causes moisture & mould)

❌ AVOID FOR AKARA

• Brown beans = heavy batter → dense/greasy fritters. Stick to black-eyed peas/Oloyin PEELLED for Akara!