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.