BLACK BEANS

Black beans, botanically-known as Phaseolus vulgaris, are native to the Americas. 
One of over 500 varieties of kidney beans, black beans are also known as turtle beans, caviar criollo, and frijoles negros.

These beans date back at least 7,000 years, 
when they were a staple food in the diets of 
Central and South Americans.
Black beans come in dried form and are 
not eaten fresh.  The beans must be soaked, reconstituted, and cooked before eating. 
When buying bulk dried black beans, 
buy only as much as you will use in a month. 
Packaged dried beans should contain no broken beans and should be in tightly-sealed packages. 
Tiny pinholes in dried beans indicate bug infestation 
and should be avoided. 
Also avoid any shriveled or broken beans.
Dried black beans should be stored in a sealed container in a cool, dry place up to 1 year. When re-stocking, do not mix new beans with any remaining older dried beans. They will cook at different rates. Older beans will take longer to cook. 

To freeze cooked beans, drain first and place in an airtight container. Use frozen cooked black beans within 6 months. The beans are about the size of a pea, up to 1/2-inch long, with the slightly less-pronounced boat-shape common to kidney beans. They have a satiny black skin and a white center. When cooked, 
the beans have a creamy texture with a strong, 
slightly sweet flavor.

In Brazil, a country that, along with India, grows more black beans than any country in the world— beans have been given an exclusive place on the Brazilian Food Pyramid. In other words, beans are recommended as their own unique food group!

CHEF JOHN'S
QUICK BLACK BEAN SOUP

Canned beans can be used interchangeably with
 dried beans in most recipes. Just skip the bean cooking part of the recipe. You may wish to drain and rinse canned beans before using. 

Depending on the age of dried black beans, 
they could take 2 hours or longer to cook. 
Fresher dried beans will contain more moisture and 
cook in less time. Pre-soaking black beans overnight will significantly reduce cooking time. Cover with 2 inches of water and allow for expansion in the container. Drain and cover with fresh water before cooking. If your kitchen is particularly hot, refrigerate the black beans while they soak to prevent fermentation.

How Much....?

1 cup dried black beans = 2 to 3 cups cooked 
1 pound dried beans = about 2 cups uncooked
1 pound dried beans = 5-1/2 to 6-1/2 cups cooked
1 16-ounce can black beans = 2 cups with liquid
1 16-ounce can black beans = 1-1/2 cups drained
1/6 to 1/4 pound dried beans = 1 serving, cooked
3 cups cooked black beans = 6 servings
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BLACK BEANS WITH CUMIN, CLICK FOR RECIPE
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BLACK BEAN, CORN & SWEET POTATO CHILI, CLICK FOR RECIPE