Once again this month, we are sending you a sample of dried beans to add a bit more substance to your veggie bag. This month’s featured beans are black coco, a large soft black bean that is far less commonly known than the smaller mitla black bean or black turtle bean, but which we are particularly fond of. Once of our favourite ways to enjoy this bean is black bean soup:
Soak 2 cups black beans in water overnight. Drain and boil in 5 1/4 cups of water for 1 1/4 hours (or with these fresh beans cooking time will probably be less).
1 large onion, chopped
2 cloves garlic, minced or pressed
2 tsp ground cumin
2 tsp salt
2 medium carrots, diced
2 stalks celery, chopped
When the carrots are tender, add 1 green pepper, diced. Saute 10-15 minutes, then add to cooked beans. Add 14 oz tomatoes and pepper to taste. Puree some or all and simmer 10-15 minutes. If available, it is delicious topped with chopped cilantro (for those who like this herb!).
The potato supply has held out well this winter, so you also received 4 pails of potatoes and some lucky members received 1/2 lb. of the season’s first asparagus. Once enough is available, we will send asparagus to the rest of you as well, for a taste of spring’s promise!