.

Black Beans

The black bean of Poggio Aquilone is a rustic variety of legume that accompanies side dishes, meat dishes, rice-based dishes, soups and spicy sauces.

€5.70
Tax included
Quantity
Add to Wishlist

The black bean of Poggio Aquilone is a rustic variety of legume that accompanies side dishes, meat dishes, rice-based dishes, soups and spicy sauces. From the soil to the processing, the organoleptic qualities of the product are continuously checked and verified to offer the consumer the best taste, maintaining the simplicity and genuineness of the flavors of the past. Soak for 2 hours in warm water and cook in water boiling for about 1h and 30'. Pack of 500 g in a protected atmosphere.

Nutritional properties
Black beans are beneficial to health as they are very rich in antioxidants, important in the prevention of various degenerative diseases. They also have a high nutritional value. They contain a high content of vegetable proteins and many nutrients such as fibers, enzymes and anthocyanins (very important antioxidants in the prevention of various degenerative diseases). They are also high in iron, calcium, vitamin B and folic acid, minerals and magnesium, phosphorus and manganese. The presence of the high fiber content means that they are excellent for promoting digestion and preventing constipation. They help lower blood cholesterol levels, stabilize blood sugar levels and reduce the risk of diabetes and heart disease.

Read more
Fagiolo nero
95 Items

Data sheet

Weight
500 g
Ingredients
Organic Black Beans

Our recipe
Mexican black beans

Ingredients for 4 people

Method

  • 200 g black beans
  • 1 fresh chilli
  • 1 onion
  • 4 bay leaves
  • 200 g tomato pulp
  • 1 teaspoon bitter cocoa powder
  • 1/2 teaspoon sweet paprika
  • 1/2 ctsp ground cumin
  • 1 teaspoon chopped dried coriander leaves (a sprig of fresh coriander)
  • Chilli powder (adjust according to the desired degree of spiciness)
  • Salt to taste
  • Extra virgin olive oil
  • Sodium bicarbonate

Soak the black beans in a bowl with plenty of cold water and a teaspoon of baking soda. 

Let it rehydrate for at least 2 hours. Transfer the beans to a pot with plenty of cold water and bring to a boil. 

Cook for about 1 hour, until the beans are soft. Do not salt the water or it will break the skin. 

Clean, wash and cut the onion and fresh chilli into slices. Put them in a saucepan with a drizzle of oil and the bay leaves. 

Fry over medium heat for about 2 minutes and then add the cooked and drained beans. 

Cook, salt lightly and add the spices and cocoa, mix and add the tomato pulp and half a glass of hot water. 

Cover and cook for about 25 minutes, taste, season with salt and serve as you prefer. You can accompany it with basmati rice.

0