Description
Black turtle beans, vastly different from the black beans used in Asian cuisines, have been a staple of Latin American cuisines for centuries. The beans work perfectly in stews, sauces, salads and side dishes, but they also frequently appear in classic Latin dishes as a meat substitute. Wander around Brazil, and you’re bound to find the black turtle bean in the country’s national dish, feijoada (a stew of beans beef and pork).
In Cuba, a Gallo Pintt (rice and beans fried with spices, chillies and onion). In Mexico, a black bean burrito. Black turtle beans are available at The Essential Ingredient in dried form, just as they are used in their countries of origin. A simple soak in cold water for three hours brings them back to life, their creaminess and subtle mushroom flavours ready to revolutionise your dish. One cup of dried beans will become two cups when cooked. One of the most popular ways of eating the bean, also one of the simplest to prepare, is in a black turtle bean soup. The beans are simply simmered in a light stock for a few hours, with onions, bay leaves, a carrot and a tomato. Classic recipes call for the beans to be mashed before serving, but many contemporary kitchens have dispensed with this step.
