Black Turtle Beans are are related to the Kidney Bean also known as Turtle Soup Beans, Mexican Blacks and Frijoles Negros. Black Turtle Beans are an important ingredient in southern Mexican, Caribbean’s, the southern United States, Brazilian and Cuban dishes. They have cream colored flesh, a mild, sweet, earthy taste, and has a dense, soft meaty texture.Black bean soups, stews and sauces are very common in Latin American countries. Great with rice and meat, , particularly in casseroles.
Black Turtle Beans, commonly known as ‘Black Bean’, are small, shiny black bean very popular in Latin American Cuisine. When cooked, have cream colored flesh with a mild, sweet, earthy taste and a dense, soft & meaty texture.
Mostly used in soups, casseroles, stews and sauces. Great with rice and meat.
Basic preparation: Wash, rise & soak overnight, drain. Add 4 cups of fresh water/ cup of soaked beans, bring to boil. Reduce heat and simmer covered for 60-90 minutes or until tender (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 2 1/2 cups of cooked beans / Cup of dry beans.