Midnight Black
A classic, versatile, essential black turtle bean. It holds its shape through lots of cooking, yet retains that famous creamy interior
Midnight is a true black Turtle bean with a rich, traditional black-bean taste and texture. Midnight beans have a light, thin skin that allows its flavours to blend with your aromatics and create a delicious bean broth.
These are incredibly fresh so little, if any, soaking is required. You can retain that deep black colour better by not soaking. If you must soak, try to use the soaking water while cooking.
KITCHEN SUGGESTIONS
Salads, chili, refried beans, dips, soups, pot beans, Brazilian feijoada. The beans and their broth are great just with rice. The liquid coats each kernel of rice, adding flavour, protein, and pizzazz. But don't forget to strain them for a salad with your favourite greens, and to use any leftover broth as a base for soup - or even poaching eggs.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Santanero Delgado
Latin name: Phaseolus vulgaris
Country of origin: USA
All our beans are shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
A classic, versatile, essential black turtle bean. It holds its shape through lots of cooking, yet retains that famous creamy interior
Midnight is a true black Turtle bean with a rich, traditional black-bean taste and texture. Midnight beans have a light, thin skin that allows its flavours to blend with your aromatics and create a delicious bean broth.
These are incredibly fresh so little, if any, soaking is required. You can retain that deep black colour better by not soaking. If you must soak, try to use the soaking water while cooking.
KITCHEN SUGGESTIONS
Salads, chili, refried beans, dips, soups, pot beans, Brazilian feijoada. The beans and their broth are great just with rice. The liquid coats each kernel of rice, adding flavour, protein, and pizzazz. But don't forget to strain them for a salad with your favourite greens, and to use any leftover broth as a base for soup - or even poaching eggs.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Santanero Delgado
Latin name: Phaseolus vulgaris
Country of origin: USA
All our beans are shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
A classic, versatile, essential black turtle bean. It holds its shape through lots of cooking, yet retains that famous creamy interior
Midnight is a true black Turtle bean with a rich, traditional black-bean taste and texture. Midnight beans have a light, thin skin that allows its flavours to blend with your aromatics and create a delicious bean broth.
These are incredibly fresh so little, if any, soaking is required. You can retain that deep black colour better by not soaking. If you must soak, try to use the soaking water while cooking.
KITCHEN SUGGESTIONS
Salads, chili, refried beans, dips, soups, pot beans, Brazilian feijoada. The beans and their broth are great just with rice. The liquid coats each kernel of rice, adding flavour, protein, and pizzazz. But don't forget to strain them for a salad with your favourite greens, and to use any leftover broth as a base for soup - or even poaching eggs.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Santanero Delgado
Latin name: Phaseolus vulgaris
Country of origin: USA
All our beans are shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
MIDNIGHT BLACK RECIPES