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| Pturtle beans (black turtle beans), black Spanish beans, Tampico beans, and Venezuelan beans
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| Black beans are small (about the size of a pea), oval and jet black. They have cream colored flesh, a mild, sweet, earthy taste, and a soft texture.
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| Black beans grow best at temperatures between 65 and 75 degrees F. They are a warm season crop, requiring up to 120 days to reach maturity and dry. The beans are left on the plants to dry, so humidity and heat can cause damage to the beans as they are drying on the plant, and rain can be a problem during the drying and curing process. They are harvested by machine, and the plants themselves left as ‘green manure’. |
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| The black 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. The black bean 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 Southwest). 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.
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Black beans are commonly packaged in 100 LB bags and 1 LB bags.
They should be stored below 70 degrees F., in airtight containers.
They can be stored for up to one year this way.
1 cup beans = 2 cups cooked.
1.5 to 2 LBS of black beans per gallon of water for soup. |
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Blackbeans,(cooked,boiled), I cup(1 72g)
Calories:227
Protein:1 5.2g
Carbohydrate:40.8g
TotalFat:0.9g
Fiber: I 5g
*Excellent source of: Iron (3.61mg), Magnesium (120mg), Phosphorus (241mg), and
Folate (256mcg)
*Good source of: Zinc (1.93mg), Thiamine (.42mg), and Niacin (2mg) |
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Black Beans and Rice a.k.a. Arroz con Gris a.k.a. Morros y Christianos
Ingredients
2 tsp. olive Oil
1 small onion, chopped
4 cloves garlic, minced
1/2 small green pepper, chopped
1tsp. salt
pinch of black pepper
1 tsp. sugar
pinch of oregano
1 bay leaf
1 can (15.5 oz.) Black Beans, undrained
2-1/2 cups of water
1 cup Extra Long Grain Rice or Canilla Extra Long Grain Rice
1 tsp. Vinegar
1 tsp. white wine
Oil for garnish
Directions
1. Heat 2 tsp. oil in pot over medium heat, cook onion, garlic, and green pepper until
tender
2. Stir in salt, pepper, sugar, oregano, bay leaf, black beans, and water. Bring to boil
3. Stir in rice cover. Turn heat to low, simmer 1/2 hour
4. Add vinegar and wine. When ready to serve, sprinkle with olive oil |
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| Mario Rosado |
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http://www. mycustompak.com/healthNotes/Food_Guide/Black Beans.htm
http://www.foodreference.com/html/artblackbeans.html
http://www. slandflave .com/recipes/moros.shtml
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