Black beans have a sweet starch flavor. They are my favorite variety of dry bean for beans n' rice and refried beans. They make a great side for all your favorite Latin American meals.
Estimated Picking Dates: Late September
*Deluxe share item only
Cleaning/Preparing: Remove beans from shells before storage. If you have a lot of chaff in your beans winnow them by pouring them from one large bowl 2 feet or so above another bowl, outside in a windy day to blow away the chaff, but catch the beans in the lower bowl. Wash black beans before use, but not before storage. Before use, simply rinse in running cold water or swish in a bath of cold water. Let drip dry in colander.
Storage: Brown paper bag in a dry place for a few months or sealed in a dry container for at year or more. When you receive your beans they may not be completely dry. I recommend putting them in cardboard box in a dry place for a few weeks to make sure they are dry before long-term storage in a sealed container.
Preparing: Crack open shells by like shelling peas - pressure along the seam at the non-stem end of the pod should start the opening process. If beans are not easily falling out of the shells when touched or shells are readily cracking open, the beans are not dry enough. Lay out shells and beans on cardboard or screen for about a week before trying to shell again. Most recipes require beans to be soaked in water over night before use.
Featured Recipe: Beans and Rice
For more information on making dry beans watch Good Eats episode "Creole in a Bowl" by Alton Brown.
To learn how to cook beans for a salad watch "Pantry Raid: Cool Beans"
Other common uses: Black beans have high protein and fiber. As a starch, it can be used in uncommon ways such as in puddings and brownies.
Substitutes: Most types of dry beans can be used interchangeably in recipes including white, pinto, northern, red, kidney, and navy beans.
*Deluxe share item only
Cleaning/Preparing: Remove beans from shells before storage. If you have a lot of chaff in your beans winnow them by pouring them from one large bowl 2 feet or so above another bowl, outside in a windy day to blow away the chaff, but catch the beans in the lower bowl. Wash black beans before use, but not before storage. Before use, simply rinse in running cold water or swish in a bath of cold water. Let drip dry in colander.
Storage: Brown paper bag in a dry place for a few months or sealed in a dry container for at year or more. When you receive your beans they may not be completely dry. I recommend putting them in cardboard box in a dry place for a few weeks to make sure they are dry before long-term storage in a sealed container.
Preparing: Crack open shells by like shelling peas - pressure along the seam at the non-stem end of the pod should start the opening process. If beans are not easily falling out of the shells when touched or shells are readily cracking open, the beans are not dry enough. Lay out shells and beans on cardboard or screen for about a week before trying to shell again. Most recipes require beans to be soaked in water over night before use.
Featured Recipe: Beans and Rice
For more information on making dry beans watch Good Eats episode "Creole in a Bowl" by Alton Brown.
To learn how to cook beans for a salad watch "Pantry Raid: Cool Beans"
Other common uses: Black beans have high protein and fiber. As a starch, it can be used in uncommon ways such as in puddings and brownies.
Substitutes: Most types of dry beans can be used interchangeably in recipes including white, pinto, northern, red, kidney, and navy beans.