all about black beans
This week, there’s a special treat awaiting in your CSA share – black turtle beans. It’s a labor of love to harvest beans because they need to be shucked from the pod by hand. But fortunately for us, that kind of dedication is in abundance at Willowsford Farm and we get to reap the delicious benefits! Most of the time we eat beans that are who knows how old and from who knows where. I think you’ll be amazed by the difference. Black beans have an earthy flavor, a soft texture and are super nutritious. They are a staple in Latin American cooking.
at the stand
Look for small, oval shaped, richly colored black beans. Avoid beans that are discolored, cracked or broken.
how to store
Store your beans in an airtight plastic container or glass jar in a cool, dry place. They’ll keep for ages since they are dried, but beans cooked within a year of harvesting taste the best.
Always begin by rinsing black beans carefully in a colander so you can pick out any clumps of dirt, broken beans, even pebbles that may have worked their way into the mix. Legumes will cook quicker and more evenly if soaked overnight. When you are ready to cook, put the beans in a large pot along with some chopped garlic, carrots, onions, a bay leaf and a ham hock or bone if you have it. Make sure the beans are covered by two to three inches of water, bring the pot a boil then turn it down to a simmer and cook for about an hour and a half until done. Try black beans in soups, stews, salads and burritos.
tastes good with