The Midnight Black bean is a beloved staple in Latin American, Caribbean and Southern American cuisines. It’s the very soul of a rich, complex black bean soup and the foundation for classic frijoles negros. Our Midnight Blacks are so fresh that soaking is very much optional - in fact the fabled dark broth (known in certain circles as ‘Cuban coffee’) will lose some of its intensity if these are left in water for long.
KITCHEN SUGGESTIONS
Midnight Blacks are the definitive base for frijoles negros, simmered with onions, garlic and cumin, and finished with chopped red pepper, coriander and a splash of vinegar. They’re also great in salads, chilis, refried beans and black-bean soup: purée most of the cooked beans in their liquid, but leave a few whole for texture.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
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 sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
The Midnight Black bean is a beloved staple in Latin American, Caribbean and Southern American cuisines. It’s the very soul of a rich, complex black bean soup and the foundation for classic frijoles negros. Our Midnight Blacks are so fresh that soaking is very much optional - in fact the fabled dark broth (known in certain circles as ‘Cuban coffee’) will lose some of its intensity if these are left in water for long.
KITCHEN SUGGESTIONS
Midnight Blacks are the definitive base for frijoles negros, simmered with onions, garlic and cumin, and finished with chopped red pepper, coriander and a splash of vinegar. They’re also great in salads, chilis, refried beans and black-bean soup: purée most of the cooked beans in their liquid, but leave a few whole for texture.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
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 sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
MIDNIGHT BLACK RECIPES
