Beans Peeled Dried

Peeled Dried Beans start as whole beans (commonly black-eyed peas, cowpeas, or mung beans). The outer hull/skin is mechanically removed (a process called dehulling). Beans are then dried to preserve shelf life. Result: split or whole peeled beans, pale in color, with a smoother texture.

Nutritional Profile (per 100g, approx.)

• Calories: 330–350 kcal
• Protein: 20–25g → high in plant-based protein.
• Carbohydrates: 55–60g → mostly complex carbs.
• Fiber: Lower than unpeeled beans (since skin is removed).
• Fat: 1–2g (naturally low).
• Vitamins & Minerals: Rich in folate, magnesium, iron, and potassium.
• Easier to digest: Less fiber + reduced antinutrients compared to whole beans.

Common Uses

1. African Cuisine

• Nigeria & West Africa → Used for Akara (bean fritters) and Moin-Moin (steamed bean pudding).
• Popular because peeled beans give a smooth batter.

2. Asian Cuisine

• Mung beans (peeled & split) are used in Indian dal, soups, and desserts.

3. Food Industry

• Ground into bean flour.
• Used in instant mixes and baby foods (quick cooking).

✅ Advantages of Peeled Dried Beans

• Faster cooking (skins usually slow down the softening process).
• Better texture in batters, pastes, or soups.
• Easier digestion for people with sensitive stomachs.
• Versatile — can be rehydrated, ground, or cooked directly.

Things to Note

• Shorter shelf life than whole beans (because they’re more exposed once skin is removed).
• Must be stored in an airtight container in a cool, dry place.

Still requires proper cooking to remove natural compounds (like lectins).