ROOT 5 FARM
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Beans, Dry (heirloom)

12/1/2015

 
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Black Turle Beans
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Jacob's Cattle
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Calypso

Culinary Tips
  • According to a recent article in Cooks Illustrated, dried beans "are among the most important foodstuffs on the planet because they are high in protein and fiber, rich in fiber, B vitamins, and calcium, and they are shelf-stable for years".
  • Black beans have black skin, cream-colored flesh, and a sweet flavor. They are delicious in soups, salads, and salsas.
  • It's best to pre-soak dry beans in salt water (either overnight in a pot of room temperature water or by covering the beans with hot water for one hour). Salt brining is the preferred method because it actually helps tenderize the skins of the beans, which helps make them creamy, while also preventing them from exploding.
  • If beans gives you or your bed partner serious gas, soaking can reduce resulting gas. (But don't worry, gas is natural, probably good for you- or at least indicates lots of healthy gut bacteria- and when properly released can result in much good humor.)
  • After soaking, drain the beans, flavor your cooking pot by sautéing aromatics- onion, carrot, garlic, peppers. Add the beans to the pot with 1 teaspoon of salt and cover with water by about an inch. Simmer gently until tender- about 45 minutes to an hour. 
Recipes
How to cook Dry Beans on the stove
Black Bean Soup
Slow Cooker Beef and Black Bean Chili
Fish Tacos with Blacks Bean , Jicama (substitute Kohlrabi), and Cabbage Slaw
Black Bean and Pepper Salad with Cilantro and Lime
Spicy Sweet Potato and Black Bean Tostadas
Tortilla and Black Bean Pie




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    Vegetable Index

    All
    Arugula
    Asparagus
    Beans Dry
    Beans Green
    Beets
    Bok Choy
    Broccoli & Cauliflower
    Broccolini
    Broccoli Rabe
    Brussels Sprouts
    Cabbages
    Carrots
    Collard Greens
    Cucmbers
    Eggplant
    Endive
    Fennel
    Garlic Scapes
    Ginger
    Herbs- Basil
    Herbs- Cilantro
    Herbs- Dill
    Herbs- Sorrel
    Husk Cherries
    Kale
    Kohlrabi
    Leeks
    Lettuce
    Melons
    Onions
    Peas- Snow & Snap
    Pea Tendrils
    Peppers- Sweet & Hot
    Radishes
    Sauerkraut
    Scallions
    Spinach
    Sweet Potatoes
    Swiss Chard
    Tomatillos
    Tomatoes
    Turmeric
    Turnips
    Winter Squash
    Zucchini & Yellow Squa

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Root 5 Farm 
Danielle Allen & Ben Dana
2340 US Route 5 North
Fairlee, Vermont 05045

(802) 923-6339
danielle@root5farm.com
ben@root5farm.com
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©Root 5 Farm LLC 2022 All Rights Reserved
Root 5 Farm grows certified organic vegetables and delivers throughout the Upper Valley May-December.
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  • HOME
  • About Us
    • Meet your Farmers
    • Our Farming Practices
    • Employment Opportunities
    • Newsletters
  • CSA Membership
    • About our CSA Shares
    • Customizing Your Share
    • Pick Up Locations
    • Pricing & Share Sizes
    • A-Z Vegetable Index
    • Root 5 Farm Recipes
    • Local Partners
    • CSA Member Log-In
  • CSA Sign Up
  • Find our Products
    • Restaurants & Stores
    • Powerkraut™
    • Specialty Products
  • Contact Us