Organic Beans, black

For specific product inquiries, we would like to point out that our minimum order quantity per product is 750 kg.

Available in the following varieties

Beans, black

Black beans, like white beans, are a variety of the garden bean (bot. Phaseolus vulgaris). These pulses were already appreciated as a staple food thousands of years ago. The oldest evidence from South America probably comes from a time around 6,000 BC. The Incas counted beans as one of their most important foods. South America might also be the home of the black beans. In the whole South American area, for example, the feijoada is eaten. The recipes have been known for around 300 years and vary slightly from region to region. In Cuba the black seeds are also found in a national dish, the Arroz congri. Like their red and white counterparts, black beans are a valuable source of protein. They are therefore appreciated in meatless cuisine, as they prevent an undersupply of essential amino acids. Their carbohydrate and fibre content is considerable. Together with the protein content, they ensure long-lasting satiation. Minerals and vitamins are also found in the dry bean, which makes it a complete food.

Use

Even after cooking, black beans still impress with their distinctive appearance and appealing shape. That’s why they are just as popular as salad ingredients as they are as a complement to rice and vegetable dishes. Anyone who appreciates them soft and creamy for soups and stews should be prepared for a somewhat longer cooking time than with other beans. But their incomparable aroma makes up for the little effort: they are savory, sweet and earthy at the same time. One of their good properties is that they nevertheless enhance the flavor of spices. Black beans are suitable for spreads and dips, they go well with millet and corn and can be used as a colorful puree with meat, cooked sausages and fish.