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Black Bean Soup

  

The black bean--the black turtle bean--may be small but it is meaty and flavorful and can be nearly turned into a meal on its own. It is the same frijol negro of the popular Mexican-American black bean burrito. The black bean is a staple in Spanish, Portuguese, Brazilian, Cuban, and Caribbean cookery as well.

The black bean--Phaseolus vulgaris--is kidney shaped and just short of blocky looking with a cream-colored flesh, and, of course, a matt to shiny black skin.

Why is the black bean found in so many cuisines? Two reasons: it holds its shape when cooked, and its floury texture absorbs the flavors of other foods making it an easy match and complement to so many other dishes: vegetables, beef, pork, chicken, and fish.

The flavor of the black bean has been described as both sweet and earthy, like a mushroom; you decide. The turtle bean's distinctive color definitely adds drama to soups, salads, and casseroles.

Besides black bean and turtle bean, you may find this bean called Mexican black bean, Spanish black bean, and turtle soup bean.

You will never be at a loss for a black bean soup recipe. There are many, and they are all variations on a theme. Some recipes include fresh tomatoes or celery: ideal for summer when those add-in vegetables are in season. In the winter, substitute a root vegetable.

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How to Prepare and Cook Dried Beans

  

Dried beans eaten fresh meaning during the season just after they have been harvested and dried--will undoubtedly be the best tasting.

But a big plus for dried beans is that they have a long shelf life if stored in a dry, cool, airtight container away from sunlight. Quite easily, you can keep dried beans on hand for more than just a season or two after they have been dried.

Beans are packed with protein, vitamins, minerals and fiber, and they are low in fat. Beans--which are also known as pulses and are the edible seeds from plants belonging to the legume family--readily absorb the flavors of other foods. That means you can use beans as the base for many cooked dishes. That's why beans have been adopted by so many of the world's cuisines.

The preparation and cooking of dried beans is not difficult. It's worth trying as many different varieties of dried beans as you can. They don't all taste the same!

Here's some starter tips for preparing, cooking, and serving dried beans:

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Dried-Beans

  

Beans are legumes whose seeds or pods can be eaten at various stages of maturity and belong to many different plant species. They have been used as food for thousands of years.

Beans can be divided into three broad categories:

• Edible pod beans can be eaten fresh seed, pod and all. These beans are often called green or snap beans.

• Fresh-shelled beans are harvested and shelled when their seeds are full-sized but have not yet dried. These beans are sometimes called shellies or shuckies.

• Dried beans are beans whose seeds are dried and shelled after reaching maturity. Before shelling they are often left to mature and then dry on the vine. After shelling, dried beans are usually dried again.

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