**Please pick over these beans before cooking as they have been mechanically harvested and the occasional pebble may have jumped in the mix.**
These beans are an excellent source of protein and fiber and is the bean best known for it's use in Mexican and South American dishes.
These beans are grown by Morningstar Meadow farms in Glover, Vermont. Seth specializes in growing dry beans for us and does an excellent job on his hill farm. He learned much of what he knows from Jack Lazor at Butterworks Farm. Mentoring is a rich tradition up here in Vermont.
Basic Bean Cooking Instructions: Pick over beans and rinse in cold water. Place beans in a bowl of fresh cold water, cover and soak for 3 to 4 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan and cover with water, bring to a boil, remove from the heat , and soak for 1 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.
Please Note: Since these are fresh beans they do not need the long soaking of store bought beans. Oversoaking these beans will cause them to sprout and ferment.
For simple black beans, add to cooked beans; salt to taste and a splash of apple cider vinegar. For a bit more flavor, sautee an onion, garlic and a pinch of cumin in olive oil, then add beans.
Store in dry storage, in a plastic bag or glass jar.