These black beans from Napa, California, have a rich flavor and creamy center, while still holding their shape after cooking. They cook up quickly, soaked or unsoaked, and have a lovely dark purple-black color. Try using the savory bean broth as a base for all kinds of soups or bean dishes. These beans can be eaten as a simple accompaniment to rice, or as an essential part of salads, soups, dips and side dishes. We especially like Rancho Gordo as a purveyor, as they’ve made it a priority to preserve culinary traditions and re-introduce indigenous beans from the Americas to the U.S. marketplace.
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Use for any recipe that calls for black beans. To substitute for canned beans, use 1½ cups of cooked beans for each 15 ounce can. Try these in a soup, like Spicy Black Bean and Coconut Soup, or in a heartier stew, Black Bean Stew with Chorizo and Roasted Tomatoes. Also good as a side dish, like Oaxacan Refried Black Beans or as part of a hearty dip, like Hummus with Chipotle Black Beans and Tomato Salsa.
These dried beans are fresh so little, if any, soaking is required. You can retain the black color better by not soaking. If you must soak, try using the soaking water while cooking.
Steve Sando’s goal with Rancho Gordo, based in Napa, California, was to reintroduce culinary traditions and indigenous beans from the Americas to consumers in the U.S. The Rancho Gordo-Xoxoc Project began as a partnership between two companies to create a market in the U.S. for rarer crops made by small farmers across Mexico such as heirloom beans and corn, chocolate and salt.Shop All
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