Black Turtle Beans - 1.75 lbs

$5.99

Black Turtle Beans (Phaseolus Vulgaris) are related to the Kidney Bean. Black Turtle Beans are also known as Black Beans. Turtle Beans are small, kidney shaped with a slight rectangular look. These beans are black, shiny and have a slight mushroom flavor. Black Beans hold their shape when cooked and absorb flavors well. Native to South America, Black Turtle Beans are an important ingredient in Brazilian and Cuban dishes.

Suggested Use:
Black Turtle Beans have a deep flavor which works well in soups, such as Cuban Black Bean soup. They are also good in frijoles refritos, and chili. Cooked in a savory broth, Black Beans can stand alone with a dish of rice.

Recipe Idea:

Black Bean Chili

2 c Black turtle beans
1 Bay leaf
4 tsp Cumin seeds
4 tsp Dried oregano leaves
4 tsp Paprika
1/2 tsp Cayenne pepper
1 Chile negro or ancho chile,
for chili powder), -=OR=- 2 tb -Ancho Chili powder
3 tb Corn or peanut oil
3 md Yellow onions, diced
4 Garlic cloves, coarsely chopped
1/2 ts Salt
1 1/2 lb Ripe or canned tomatoes-peeled, seeded and chopped; - juice reserved
1 tb Rice wine vinegar (or more)
4 tb Cilantro, chopped

---------------------------------GARNISHES---------------------------------

Green chiles: 2 Poblano or Anaheim,roasted, peeled & diced -=OR=- 2 oz -Canned green chiles, rinsed well and diced
1/2 c Grated Muenster cheese
1/2 c Creme fraiche or sour cream
5 Cilantro sprigs

Rinse beans well, cover them generously with water, and let them soak overnight. Next day, drain the beans, cover them with fresh water by a couple of inches and bring them to a boil with the bay leaf. Lower the heat and let the beans simmer while you prepare the rest of the ingredients.

Heat a small heavy skillet over medium heat. Toast the cumin seed, and when they begin to color, add the oregano leaves, shaking the pan frequently so the herbs don't scorch. As soon as the fragrance is strong, remove the pan from the heat and add the paprika and the cayenne. Give everything a quick stir; then remove from the pan. Grind in a mortar or a spice mill to make a coarse powder.

Preheat the oven to 375F. To make the chili powder, put the dried chile in the oven for 3-to-5 minutes to dry it out. Cool it briefly; then remove the stem, seeds and veins. Tear the pod into small pieces and grind it into a powder in a blender or a spice mill.

Heat the oil in a large skillet and saute the onions over medium heat until they soften. Add the garlic, salt and the ground herbs and chili powder and cook another 5 minutes. Add the tomatoes and their juice. Simmer everything together for 15 minutes then add this mixture to the beans, and, if necessary, enough water so the beans are covered by at least 1-inch. Continue cooking the beans slowly until they are soft, an hour or longer. Keep an eye on the water level and add more, if needed, to keep the beans amply covered. When the beans are cooked, taste them and season to taste with the vinegar, additional salt if needed, and the chopped cilantro.

Prepare the garnishes. If you are using fresh green chiles, roast them over a flame until they are evenly charred. Let them steam 10 minutes in a bowl covered with a dish; then scrape off the skins, discard the seeds, and dice. Serve the chili ladled over a large spoonful of grated cheese and garnish it with the creme fraiche or sour cream, the green chilies and a sprig of fresh cilantro.


Add to Cart:

  • Model: B21AJ
  • Shipping Weight: 1.75lbs
  • 3 Units in Stock
  • Manufactured by: D'allasandro


This product was added to our catalog on Friday 04 April, 2008.

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