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Black Turtle Beans - 42 lbs.  The black turtle bean is a small, black, oval shaped bean. They turn a dark brown color when cooked. This is a common bean in South and Central American and is also popular in China where it is fermented for many uses. When cooked with other beans, the color from the black turtle runs through the other beans giving the whole pot a dark color. Black turtle beans tend to break up when cooked. You can lessen this by not pre-soaking them. They also loose their skins quite easily and might not be a good candidate for the pressure cooker because of this as the skins might plug up the pressure regulating valve.
High in iron, the black turtle bean has an earthy, sweet flavor with a hint of mushrooms. They cook up in 1 to 1-1/2 hours, expanding three times their dry size and are often served in thick soups with rice. This bean is a basic staple for many Mexican, Caribbean and Latin American soups and side dishes.
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Black Turtle Beans to 4 cups of water. Soak the beans for 8 hours or overnight. Discard the soaking water and add 4 cups of fresh water or broth. Bring to a boil slowly, skimming off any foam that may appear on the surface. When the water or broth is at full boil, reduce the heat, partially cover, and simmer until the beans are tender. Stir occasionally and add more water if necessary. The beans are done when they can be easily mashed with a fork.
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Black Turtle Beans - 42 lbs. |
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