The Yellow-eye Bean is related to the Kidney Bean. They are about 1/2 inch in length, oval shaped bean, ivory colored with a mustard colored splotch radiating from the inner seam. Yellow-eyes are commonly grown in Michigan, Idaho, and California.
This type of beans is excellent for baked bean suppers and hearty soups, where the beans cook down into a rich, creamy broth. Soak for 3 to 8 hours or overnight; drain and rinse well. Cover with 2″ of water, simmering 1 to 2 hours or until tender.
The main nutritional fact people remember about beans is its richness in Iron. The Yellow-eye beans are no exception. They are an extremely rich source of Iron, but are also an excellent source of Magnesium and Folate. Besides that, Yellow-eye beans are a good source of Calcium too.
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