Black Turtle Beans are great for soups and stewsAverage Reviews Customer Reviews Write Review
The Black Turtle Bean is thought to have originated in Southern Mexico and Central America over 7,000 years ago, and evidence of its use has been found in excavations of prehistoric dwellings. It has since spread widely around the world, and black beans are widely used throughout Latin America, the Caribbean, and the southern United States (especially Florida and the South West). Black bean soups, stews and sauces are very common in Latin American countries. Black beans are becoming more popular in this country, in part due to increased immigration from Latin American countries, and the culinary traditions these immigrants bring with them.
All legumes are high in protein, and black beans are no exception. Dried beans are important sources of protein in vegetarian diets, and in areas where animal protein is scarce or expensive. However, this protein is incomplete (does not contain all 9 amino acids), so grains (which provide the missing amino acids) must also be a significant part of the strictly vegetarian diet. Or, small amounts of dairy products, meat, poultry or fish (which contain complete proteins) must be part of the diet. In the areas where common beans originated (Central America and southern Mexico) corn supplied the missing amino acids, and squash was an additional source of vitamins.
Black beans, as all dried beans, are also good sources of starches, fiber, B vitamins, iron, zinc, phosphorus, complex carbohydrates and calcium. About half of the calcium is lost during cooking. High percentages of the other nutrients remain however, even after cooking.
Soak overnight, rinse and bring to the boil, simmer until soft - between 45-60 mins. If you don't want to soak overnight, no worries, it just takes a little longer for the beans to soften when cooking.
Black beans, like all dried beans, can be soaked before cooking. This hydration helps to reduce the cooking time, but it does effect nutrient content and flavour adversely. Because they are small, 2-4 hours soaking in cold water should suffice. Drain, and cook as per recipe.
If you don't have the time, boil the beans in water for 1-3 minutes, turn off heat, cover the pot and let them sit for one hour. Drain and proceed as per recipe. However, there is a problem with this quick soaking (boiling for 1-3 minutes) method. Hot water increases the solubility of the water soluble nutrients, and softens the cell membranes of the beans, further accelerating the loss of these nutrients. This should be a consideration, because of the long cooking time during which more nutrients are lost. Cold soaked and cooked at a very gentle simmer, beans retain most of their nutrients, which are considerable.
To cook, drain the soaking water and add cold water, 1 part beans to 2 or 3 parts cold water. Bring to a boil, and then reduce heat to a very slow simmer, so the beans stay in their jackets. Simmer for 2 hours.
Organic black turtle beans.
per 100g: Energy1419kj/339kcal, Protein 21.2g, Carbohydrate 63.2g, of which sugars 2.1g, Fat 0.9g, of which saturates 0.2g, Fibre 15.5g, Salt under 0.1g.
Packed on a line which also handles peanuts, nuts, sesame, soya, milk, sulphur dioxide and cereals containing gluten.
Organic Certification UK5
Recipe: Bean, beer and vegetable puff pie
This old-fashioned homely dish goes well with mashed potatoes and a cooked green vegetable, such as cabbage or Brussels sprouts.
Preparation 30 minutes, plus cooling
Cooking 1 hour
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 2 celery sticks, sliced
• 3 garlic cloves, chopped
• 1 1/2 tablespoons all-purpose white flour
• 1 1/4 cups vegetable stock
• 2/3 cup beer
• 1 tablespoon shoyu or tamari
• 2 teaspoons prepared mustard
• 1 Ib carrots, sliced
• 1 Ib leeks, cut into 1 inch lengths
• 8 oz baby onions, halved or quartered
• 14 oz pre cooked black beans, drained and rinsed
• 1 - 2 tablespoons superfine sugar
• 12 oz frozen ready-rolled all-butter puff pastry
• Salt and pepper, to taste
1. Heat the olive oil in a large saucepan, add the chopped onions and celery and stir, then cover and allow to cook gently for 7-8 minutes, until tender but not browned. Stir in the garlic and cook for an additional minute or so.
2. Sprinkle in the flour and stir over the heat for 1-2 minutes until the flour turns nut-brown. Pour in the stock and beer and stir over the heat until the mixture has thickened slightly.
3. Stir in the shoyu or tamari, the mustard, and some salt and pepper, then add the carrots, leeks, and baby onions. Bring to a boil, then reduce the heat, cover the pan and cook gently for about 25 minutes, or until the vegetables are tender. Add the lcooked black beans and sugar and season with salt and pepper, and then set aside to cool.
4. Transfer the vegetable mixture to a shallow pie dish. Measure the pastry against the dish, cut off the excess and cut this into long thin strips. Brush the rim of the pie dish and the long strips of pastry with a little cold water. Press the strips all round the rim of the dish. Ease the pastry on top of the pie, so that it rests on the pastry-covered rim of the dish. Press the edges of the pastry, decorate as desired and make a steam-hole in the center.
5. Bake the pie in a preheated oven, 400°F, for 20 minutes, or until the pastry is puffy and golden brown. Serve at once.
I find these beans so versatile. Here is one of my favourite staples:
Black Turtle Bean Stew. Cook 250g black beans. Put in a pan with 1 diced fried onion, 1 clove garlic, 1 cooked diced sweet potato, 1 diced red pepper, 2 cans tomatoes. Simmer for 10 min. Season with salt & pepper & serve
Reviewer's Name: anya riley
This salad can use any beans really but we particularly like these beans.
Half a cup of beans, washed and soaked in boiling water overnight.
1 small onion, finely chopped.
1 clove of garlic, finely chopped or crushed.
Salt to season after cooking.
Enough water to cover beans for cooking.
2 to 3 tablespoons of Cider vinegar.
1 tablespoon of honey.
1 tablespoon of Olive oil.
Drain the soak water from the beans and cook until tender. Do not add salt as this will harden the skins and they will not cook.
While the beans are cooking mix honey, vinegar, olive oil, garlic and onion in a large bowl. You can adjust the amounts at this point to suit your taste, the mix should be sweet yet vinegary.
Drain the beans and while hot add enough salt to make them tasty.
Add the beans while still warm and mix well, allow to cool completely before serving. This is a very old recipe taught to me by my mother-in-law. The original recipe used green beans or cucumber as the main ingredient, which are also great. This can be jarred and refridgerated, it will keep for a couple of days and is a great accompaniment to any meal.
Reviewer's Name: lorna wallace
These beans are especially filling and I use them in most mexican dishes as they can withstand long slow cooking and can hold their shape and colour.
They are not overpowering in flavour and are very adaptable to most cuisine.
Reviewer's Name: Miss D Chavda
Very yummy and filling, taste and cook better if you soak them over night :) Great in bean stirfrys or currys!
Reviewer's Name: Sherri
Great black beans! They keep for ages and are raw so can be sprouted for optimum nutritional bioavailability.
Reviewer's Name: Paul Richardson
Great tasting beans for healthy hearty dishes.
Perfect for homemade Chili Con Carne, Spicy Bean Burgers and Black Bean and Sweetcorn Salsa. And don't forget 'Tex Mex' Black Bean Wraps. Yum!
Reviewer's Name: Mizz Bee
Great quality *all of them soaked and cooked evenly* and work well in casseroles/stir frys.
Reviewer's Name: S.B
Good store cupboard item, tastes good too
Reviewer's Name: G A Austin
These are really nice for a change when cooking beans, they're healthy, tasty and of course look interesting! I like to use these instead of black eyed beans with fried rice sometimes and everyone love them, they always make great black bean dip with fresh herbs.
Reviewer's Name: Lalita B
Love all this organic beans. Sooo nutritious!
Reviewer's Name: Miss Carina Oliveira Gomes
These beans are a great size as they last quite a long time and they taste great.
Reviewer's Name: Joel Cartwright
These beans are cute and very wholesome, a nice, different bean to use - they're slightly sweeter than other beans too and great in South American dishes.
Reviewer's Name: LB
Sometimes I get confused by the slightly different names black beans are called by (by the manufactures), as some other bean types get named similarly. These are superb good quality beans though which I've enjoyed in many stews and sauces.
Reviewer's Name: Ellen Watts
Good texture, quick cook. Great in 5 bean chillis. :)
Reviewer's Name: Helen barker
Always worth having a bag of this nutritional powerhouse around :) great vegetarian source of protein, fibre, and micronutrients. Involves a bit of planning ahead but can be cooked in a big batch and chilled or frozen in portions for later use. Perfect for Mexican food and homemade veggie burgers.
Reviewer's Name: Maddy
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