Beans, Dry (heirloom)

Black Turle Beans

Jacob's Cattle

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