Black Beans

or

Bulk Beans sold in 1 lb and 5 lb quantities

Black beans are classified as Phaseolus vulgaris, or "common bean" (other common beans are pinto, navy and kidney). Although they are anything but "common!

~Black beans, also known as turtle beans, black Spanish or Mexican beans are thought to originate in southern Mexico and Central America. Their cream-colored flesh is earthy and is perfect in Latin American as well as Caribbean cuisine.

Though enjoyed in Spanish dishes, don't be afraid to try them in a little less traditional, like black bean dips, soups, chili or salads.

~The darkness of black beans contributes more than just color in our dishes. The dark color is derived from anthocyanins, the same antioxidant compounds found in dark red fruits.

~They are the most antioxidant-rich of all legumes.

~Just one cup of cooked black beans provides almost 2/3 of the Daily Value of folate, a B vitamin important for decreasing heart disease risk, not to mention 30% of the Daily Value of magnesium, another mineral essential for heart health.

Black beans take a long time to cook, but those little morsels of flavor are completely worth the effort.

Cooking time: 60-90 minutes

Liquid per cup of legume: 4 cups

How to cook black beans: Soak overnight. Drain water and replace with fresh, cold water for cooking. Place on stove and bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to 90 minutes, or until tender.

Then add to your favorite recipes:
Potage (black bean soup)
Hummus
Chili
Vegan Black Bean Brownies

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