Midnight Black Bean
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A classic, versatile, essential black turtle bean. It holds its shape through lots of cooking yet retains its famous creamy interior.
Midnight is a true black Turtle bean with a rich, traditional black bean flavor and texture. Midnight beans have a light, thin skin that allows its flavors to mix with your aromatics and create a delicious bean broth.
These are incredibly 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.
Cooking Suggestions
From the Rancho Gordo Kitchen
Cooking Instructions
Similar to
Santanero Delgado
Latin name
Phaseolus vulgaris
Country of origin
USA
""
Julia Moskin
The New York Times
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Verified Customer Reviews
I can't stop eating these beans!
I've tried quite a few Rancho Gordo beans but this is my favorite. I make a black bean soup recipe with them, that I got off the New York Times recipe section. A combination of that recipe and these incredible beans, I keep making the recipe and eating the pot of beans all by myself. These beans are adictive.
Review on 11/02/2019
Amazing texture and flavor!
I received these in a sampler pack as a Christmas gift. I have never really liked black beans but I thought I would try again. I can’t stop eating these! The texture is perfect and they are delicious. I cook them in my countertop pressure cooker. My favorite way to eat these is in a taco made with soft corn tortillas and cilantro. I am ordering more as I don’t want to run out.
Review on 06/05/2019
Changed the way I see beans
I found these in a local retailer and bought a bag. From the very first taste, they were a revelation - I've never had such a flavorful bean! I cooked them simply, with some sauteed onion and garlic, seasoned with a small amount of cumin and smoked paprika, and could barely stop eating them. No pre-soak and they only took about 2 hours to cook completely. I'm absolutely hooked!
Review on 15/08/2019
Best Black Beans I've ever eaten
Rancho Gordo black beans are the best; well, all their beans are great. They cook up very evenly and are so flavorful. The last time I prepared them I just rinsed, no soaking, and cooked in my usual way (1/3 onion sliced, 2 whole garlic cloves, and 3 dried chile Japones). My husband who prefers pinto beans raved about this batch.
Review on 24/08/2019
The whole enchilada
Tired of dried, hard black beans that take ages to cook and never really soften or the mushy ones out of tins, I was craving proper black bean chilli, you know the melt in the mouth kind that soothes the soul.
These cook up a treat in a pressure cooker for 20 mins after soaking since breakfast, plus another 10 mins low simmer while I waited for the jalapeno cornbread to finish cooking. Ahhhh, comfort food at its best and what's more the beans are soft and creamy but still keep their sh...
Review on 28/10/2019
