Everyone, and I mean everyone, should know how to cook black beans. If the idea of beans that don’t come from a can is news to you, I’m not here to judge. We all start somewhere. Even in the U.S., where beans have been cultivated for millenia, there’s been an explosion of heirloom varieties just in the past few years as people move beyond the can. Heirloom bean producers like Rancho Gordo have spread awareness that the variety of delicious dried legumes available is nearly infinite. But when it comes to burritos, I have strong feelings. As much as I love pinto and refried beans, I think a good burrito needs black beans. They’re meaty, and almost mushroomy at the same time, and great on their own. In fact, they’re the beans I cook most often at home. And they’re much, much better when made from scratch. If you’ve always eaten your beans from a can, here’s a simple guide for how to cook black beans.
The common bean—the species that includes black as well as pinto, kidney, and cranberry beans—was first cultivated in southwestern Mexico around 7,000 years ago. The bean itself is a seed, consisting of an embryonic plant (which becomes the sprout), surrounded by two hard, nutrient-rich leaves called cotyledons, which are in turn encased in a hard, water-resistant seed-coat. Beans are full of nutrients, particularly starch and protein (three times as much as in wheat or rice), and also packed with flavor. Like many other seeds, dried beans are tough, and need some coaxing to transform into the tender, creamy morsels I spoon over, well, everything.
from Food52 https://ift.tt/2IRegf3
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