Black beans, also known as Turtle beans, are very popular in Latin American cuisine, but can be found here in health food stores. Or in the
I made a large pot of beans and it filled several burritos, and a couple of Quesadillas. Although we cook and eat a lot of different beans and lentils, this was the first time we cooked black beans, but, once we will be over the black-bean-weekend-shock (ok, I know they were a lot of beans for two...), definitely not the last. The beans are so interesting, and their beautiful black colour in contrast with the red, white and green vegetables and herbs was a real feast for the eyes too.
They have a meaty and velvety texture and a distinct, almost mushroom-like flavour. Named as one of the top health foods, they are full of protein and fibre, antioxidants and nutrients, and are high in magnesium, iron and calcium. See here and here for information. I found a fantastic recipe for BEEF AND BLACK BEEN BURRITOS and once we had made those, we had a good idea of the flavour combinations and all went on from there. Below recipe explains how to cook the dried beans. I followed only the first step for cooking and flavouring the beans as I needed them fairly neutral for the other recipes I had in mind. Once cooked, the beans can be used to make soup, can be re-fried, or added to burritos, stews, salads, pasta dishes, the list is long. Once cooked, they will keep three to five days in the fridge in a well sealed dish.
Recipe source: 'Refried Black Beans', by Elise Bauer on Simply Recipes
Makes 6-8 portions:
500 g dry black beans
1 Tbsp olive oil
1/2 tsp ground cumin
1 medium onion (I used a couple of shallots)
1 garlic clove
2 tsp salt
½ cup chopped fresh coriander (which I forgot...)
Check the beans and discard any shrivelled up or broken ones. Check carefully for little stones or debris that might be between the beans.
Put the beans into a colander and rinse them under running cold water. Place the beans into a large glass bowl (this is preferable to a plastic bowl as the dark purple-black bean soaking liquid might stain the bowl). Cover them with plenty of cold water, then cover the bowl and leave the beans to soak for 8 hours or over night. If possible, drain off the water once during this time and replace with fresh cold water. Tip: In case the beans are not fresh, add 1.5 tsp of salt per litre of soaking water. This will help to soften the beans when they cook later. If you don't have enough time to soak the beans, clean and rinse them, then cover them with a good layer of boiling water and let them sit for one hour.
On the next day drain off and discard the soaking liquid.
Peel and chop the onion, peel and mince the garlic. Heat 1 Tbsp olive oil in a large thick-bottomed pot on medium-high heat. Add 1/2 tsp cumin and cook until sizzling. Add the chopped onion and cook on medium heat until translucent, app. 5 minutes. Add the minced garlic and cook for a further minute.
Add the drained beans and stir with the onion and garlic.
Add 2 litres of water, bring to a boil, then lower the heat and simmer, partially covered, for 2 hours. Remove any surface scum with a slotted spoon.
After 2 hours add 2 tsp of salt (if you added salt into the soaking water, add first 1 tsp, then taste and add only more if necessary). Add ½ cup chopped coriander leaves (I forgot...), then leave to simmer uncovered for another half hour or until the beans are tender.
The beans can be stored in the fridge in a covered dish for 3 to 5 days.
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BLACK BEANS
Makes 6-8 portions:
500 g dry black beans
1 Tbsp olive oil
1/2 tsp ground cumin
1 medium onion (I used a couple of shallots)
1 garlic clove
2 tsp salt
½ cup chopped fresh coriander (which I forgot...)
1) Clean the beans: Check the beans and discard any shrivelled up or broken ones. Check carefully for little stones or debris that might be between the beans. Put the beans into a colander and rinse them under running cold water.
2) Soak the beans for 8 hours or overnight: Place the beans into a large glass bowl (this is preferable to a plastic bowl as the dark purple-black bean soaking liquid might stain the bowl). Cover them with plenty of cold water, then cover the bowl and leave the beans to soak for 8 hours or over night. If possible, drain off the water once during this time and replace with fresh cold water. Tip: In case the beans are not fresh, add 1.5 tsp of salt per litre of soaking water. This will help to soften the beans when they cook later. If you don't have enough time to soak the beans, clean and rinse them, then cover them with a good layer of boiling water and let them sit for one hour.
3) Drain the beans: On the next day drain off and discard the soaking liquid.
4) Fry the cumin, onion and garlic: Peel and chop the onion, peel and mince the garlic. Heat 1 Tbsp olive oil in a large thick-bottomed pot on medium-high heat. Add 1/2 tsp cumin and cook until sizzling. Add the chopped onion and cook on medium heat until translucent, app. 5 minutes. Add the minced garlic and cook for a further minute.
5) Add the beans: Add the drained beans and stir with the onion and garlic.
6) Add the water and simmer: Add 2 litres of water, bring to a boil, then lower the heat and simmer, partially covered, for 2 hours. Remove any surface scum with a slotted spoon.
7) Add salt and coriander leaves: After 2 hours add 2 tsp of salt (if you added salt into the soaking water, add first 1 tsp, then taste and add only more if necessary). Add ½ cup chopped coriander leaves, then leave to simmer uncovered for another half hour or until the beans are tender.
8) Store: The beans can be stored in the fridge in a covered dish for 3 to 5 days.
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