Börülce, known in English as black-eyed beans, are small cream-coloured beans with a dark spot, or 'eye', on each bean. This 1 kg bag from Duru's pulse range holds the dried beans, and the front of the pack states that they are high in fibre and protein. Duru's product page gives the origin of its börülce as Brazil.
Duru recommends soaking the beans in water for 12 hours before cooking. Drain them, then simmer in fresh water until tender. The maker suggests them for soups, salads, piyaz, cooked dishes and pilafs. A popular Turkish way to serve them is börülce salatası, dressed with olive oil, lemon, garlic, spring onion and parsley; they can also be cooked slowly with onion, tomato paste and green pepper, or paired with greens such as chard or spinach.
Store the bag in a cool, dry place away from sunlight; Duru gives a shelf life of two years. After opening, close the bag tightly or move the beans to a jar so that they stay dry.