Peeled beans are legumes with their tough outer skins removed. In West African cuisine, this usually refers to peeled black-eyed peas or Oloyin beans — essential for making Akara and Moin-Moin. They are processed to remove the outer skin, enhancing digestibility and nutrient absorption. Their streamlined preparation allows for versatile culinary applications and improves cooking efficiency. With a high protein content averaging 20-25%, they provide a substantial source of essential nutrients for balanced diets. 📋 Detailed Information • Appearance: Creamy white/pale yellow, smooth texture (no speckles) • Nutrition (Dried, per 100g): 334kcal | 23g protein | 60g carbs | 24g fiber | Low fat | Rich in iron & folate • Dietary: Vegan, Gluten-Free, Halal, Allergen-Free • Shelf Life: 8–12 months (dry); 3–4 days refrigerated (cooked); 6 months frozen (cooked) 🍳 Cooking Guide (West African Style) ✅ Akara (Bean Fritters) 1. Rinse 2 cups peeled beans → soak 30 mins (softens for blending) 2. Blend with onion, scotch bonnet, pinch of salt (smooth paste) 3. Whisk paste to aerate → deep fry spoonfuls until golden ✅ Moin-Moin (Steamed Bean Pudding) 1. Blend beans + seasoning + palm oil/crayfish 2. Pour into leaves/foil cups → steam 40–50 mins 🗄️ Storage (Critical!) 🟡 DRY PEELED BEANS • Unopened: Cool/dark place (
