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Black Beans


We're in the process of cleaning some black beans that are very small and more in the style of Oaxacan beans rather than traditional turtle beans. Black beans have a thick skin and dense center that is almost chalky, but not quite. We'll have them for sale later in the season.


I was experimenting with adding refried beans to fresh masa recently. I knew I was going to be deep-frying the mix so I was not so keen on refried beans and put some beans and their pot liquor in a blender instead. Refried beans are almost like butter and I assumed it was the lard I was adding but it's really the blending that releases a buttery flavor. That, or these black beans are that much different. I'm not sure. Either way, dipping a hot tortilla into a bowl of pureed beans is something remarkable.


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