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 β 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. π Detailed Information β’ Appearance: Creamy white/pale yellow, smooth texture (no speckles) β’ Nutrition (Dried, per 100g): 334kcal | 23g protein | 60g carbs | 24g fiber | Low fat | Rich in iron & folate β’ Dietary: Vegan, Gluten-Free, Halal, Allergen-Free β’ Shelf Life: 8β12 months (dry); 3β4 days refrigerated (cooked); 6 months frozen (cooked) π³ Cooking Guide (West African Style) β Akara (Bean Fritters) 1. Rinse 2 cups peeled beans β soak 30 mins (softens for blending) 2. Blend with onion, scotch bonnet, pinch of salt (smooth paste) 3. Whisk paste to aerate β deep fry spoonfuls until golden β Moin-Moin (Steamed Bean Pudding) 1. Blend beans + seasoning + palm oil/crayfish 2. Pour into leaves/foil cups β steam 40β50 mins ποΈ Storage (Critical!) π‘ DRY PEELED BEANS β’ Unopened: Cool/dark place (