BLACK TURTLE BEANS,United States price supplier

BLACK TURTLE BEANS

Description:

Black Turtle Beans are a favorite in Southern Mexico, South America and the Caribbean.  They are related to the kidney bean and are also knows as Black Beans.   Black Turtle Beans are small, black and shaped similar to a kidney bean but more plump, with a square look to them. With a soft floury texture and rich, mushroom like flavor, these black beans hold their shape when cooked and absorb accompanying flavors well.  Native to South America, Black Turtle Beans are a significant ingredient in Brazilian and Cuban dishes.  About 5/16 of an inch long, Black Turtle Beans will bleed color out and make the whole pot dark.  You can lessen this by not pre-soaking them.

Suggested Use:

Black Turtle Beans have a rich mushroom like flavor that is particularly good in soups, such as Cuban Black Bean soup. Try them in frijoles, burritos and chili.  Black Turtle Beans yield 2 ¼ cups for every 1 cup dried.

Black Bean Burgers

Ingredients

1 1/4 cups dried black beans, soak for 4 hours.

Sea Salt of choice

3 1/2 tablespoons extra-virgin olive oil

additonal Olive oil, for sautéing

1/3 cup farro

1 small onion, finely diced

3/4 teaspoon crushed red pepper

1 garlic clove, minced

2 large eggs, lightly beaten

1 cup coarse fresh bread crumbs

Chopped herbs of choice or use 1/4 cup each, chopped basil and cilantro

1/4 teaspoon freshly ground smoked black pepper

Directions

In a saucepan, cover the beans with 2 inches of water. Simmer over moderately low heat, stirring occasionally, until tender, about 1 hour; add water as needed to keep the beans covered by 2 inches. When tender, season with salt, let set for 5 minutes and then drain. 

Heat 1/2 tablespoon of the olive oil in saucepan. Add the farro and cook over moderately high heat, stirring, 2 minutes. Add 1 1/2 cups of water and a pinch of salt and bring to a boil. Cover and simmer until the grains are al dente, about 30 minutes.

In a small skillet, heat the remaining 3 tablespoons of olive oil. Add the diced onion and cook over moderate heat until softened. Add the crushed red pepper and garlic and cook for an additonal 2 minutes.

In a food processor, pulse all but 1/2 cup of the beans to a chunky puree; transfer to a bowl. Fold in the remaining 1/2 cup of beans, the farro, the onion mixture, eggs, bread crumbs, basil, cilantro, pepper and 1 teaspoon of salt. Form the mixture into 8 patties. Cover and refrigerate for 30 minutes.

In a large, nonstick skillet, heat 1/8 inch of vegetable oil. Add the burgers and cook over moderate heat, turning once, until browned and heated through, about 6 minutes. Transfer the burgers to the buns. Serve.

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Chieftain® Wild Rice Company manufactures products in a facility that handles Treenuts and Wheat products.