Black Beans
Black beans hold their shape through a long simmer and come out creamy inside, with a dense, almost meaty bite that makes them one of the few beans worth eating as the main event.
What It Is
Black turtle beans are a New World crop, domesticated in Latin America thousands of years before they spread into kitchens everywhere. That dark skin is loaded with natural pigment that bleeds into cooking liquid, turning it a deep, inky purple-black. That liquid is not waste. It carries flavor and body, so keep it when you can.
They are a staple across Cuba, Brazil, Mexico, and the American South for good reason. The texture holds up even after a long braise, and the flavor is earthy and slightly sweet, closer to mushroom territory than the more neutral white beans sharing their shelf.
What To Do
Soak overnight in cold water, drain, then cover with fresh water by two inches and simmer 60 to 90 minutes until just tender. No soaking? Add 30 minutes and check often. Salt at the end, not the beginning, for skins that stay intact. A bay leaf and a smashed garlic clove in the pot cost you nothing and add a lot.
Use them in tacos, rice bowls, soups, or mashed and spread on toast with a fried egg. They also freeze beautifully once cooked. Cook a big pot on Sunday and pull from the freezer all week.
