Black Beans - Dry

This black turtle bean is a small, shiny variety of the common bean especially popular in Latin American cuisine, though it can also be found in Mexican, Cajun and Creole cuisines.

With its black skin, cream-coloured flesh and slightly sweet flavour, our Black Beans are especially good in soups and salads, served with rice. 

Commitment phobia ? 

Warning - dried beans are a little bit more of a commitment to make, but...

...the flavour and texture that properly cooked dried beans bring to your recipes make their canned counterparts feel like junior siblings. Their skins are in tact and firm, and when you bite into them, the insides are smooth and flavourful. Beans that have not been soaked ahead of time will still cook, but just take longer to cook.

Soaking beans in the fridge will reduce the time they have to cook drastically. And the texture of the beans will also be at their best, with fewer split-open and burst ones. 

Soak them overnight for 6 to 10 hours. Keep the beans covered with water while soaking. Beans soaked longer than 12 hours can absorb too much water and lose their characteristic texture and flavour. If you plan to cook beans for dinner and  want to use the long-soak method, start soaking in the morning.