Guest guest Posted September 19, 2003 Report Share Posted September 19, 2003 Have a question regarding black beans. Do they go by another name? The only ones that I've been able to find were in a chinese supermarket, are they the same? I'm in Australia so can't just buy them in a tin from the local supermarket. Cheers Jacqui Search - Looking for more? Try the new Search Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2003 Report Share Posted September 19, 2003 At 07:53 PM 9/19/2003 +1000, jacqui and rhys wrote: >Have a question regarding black beans. Do they go by another name? They're sometimes called Turtle beans. > The only ones that I've been able to find were in a chinese supermarket, > are they the same? Sorry, no. Those are fermented black soybeans, which are highly salted and used as a condiment. > I'm in Australia so can't just buy them in a tin from the local > supermarket. What kinds of beans are available to you? You could try red, kidney, pink, or Pinto beans, if available. You could even use the lighter Cannelini or Navy beans. Most of the flavor in the chili comes from the seasonings and vegetables used, so the beans' contribution to the overall flavor is negligible. All make equally good chile, IMO. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2003 Report Share Posted September 20, 2003 Jacqui, black beans also go by the name Black Turtle Beans, I think. The black beans you find are the fermented black soybeans. These are not the right black beans. I hope you can find Black Turtle Beans because these are what the recipe means. I am sure you could probably use some other chili bean for the recipe - kidney beans, pinto beans, all would be fine, I am sure if you cannot find the right beans. RisaG Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2010 Report Share Posted May 5, 2010 Spicy Black Bean Chili Recipe By :n/a Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups dried black beans 3 tablespoons olive oil 3 yellow onions -- chopped 2 fresh serrano or jalapeño chili peppers -- seeded, minced 5 large garlic cloves -- minced 6 tablespoons chili powder 3 tablespoons ground cumin 1/4 teaspoon cayenne pepper 1 teaspoon dried oregano 2 cans crushed tomatoes - (28 oz ea) Salt -- to taste Freshly-ground black pepper -- to taste 1 cup coarsely-grated Monterey jack cheese Pick over the beans and discard any damaged beans and stones. Rinse the beans. Place in a bowl and add water to cover generously. Let stand for about 3 hours. Drain the beans and set aside. In a large, heavy saucepan over low heat, warm the olive oil. Add the onions and chili peppers and sauté, stirring occasionally, until the onions are soft, about 10 minutes. Add the garlic, chili powder, cumin, cayenne and oregano and sauté, stirring, for 2 minutes more. Add the beans, tomatoes and water to cover by 3 inches. Bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the beans are very tender and have begun to fall apart, 2 1/2 to 3 hours. Add water if the beans begin to dry out but are not yet cooked. Season with salt and pepper. Ladle into warmed bowls, sprinkle with the cheese and serve immediately. Serves 6. Quote Link to comment Share on other sites More sharing options...
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