The small Black (Turtle) Bean is popular in Portuguese, Spanish and Latin American (Hispanic) cuisine, and the Cajun, Creole cuisine of Louisiana.
Within its black exterior, is a cream-colored flesh with a sweet flavor.
Black Beans are the base of many national dishes in Brazil, Costa Rica, Cuba, The Dominican Republic, El Salvador, Mexico, Nicaragua, Panama, but are not very popular in some Caribbean Islands.
In fact, some islands are not familiar with them.
These beans have a thick, meaty texture, similar to other beans, they are a favorite in Vegetarian and Vegan dishes.
Whether you desire a Black Bean Soup, Black Beans as a side dish with a serving of Corn Bread, or Black Beans combined with Rice, Mr. Goudas Black Beans are the beans of choice.
The Black Bean may also be made into a paste which is very popular in Central America, particularly, Costa Rica.
The Black Bean Paste is used as a dip format.
Goudas carries the Black Bean in three (3) formats: Dry,
Canned and Soup.
The above is a photo of the contents of Spyros Peter Goudas Black Bean Soup.
Is it not beautiful and mouthwatering?
In the dry format, because of the color of the beans, any extraneous dust will show very conspicuously in the packaging.
That is why The Goudas Company goes the extra step in polishing the Beans to achieve a beautiful appearance.
It is advisable when you travel to Cuba, The Dominican and other Latin American countries that you acquire a taste for Black Beans otherwise you will starve to death.
I would like to inform you that the Black Bean is grown in Canada, and according to me, Canadian Black Beans are some of the best in the world.
I tried Black Beans from other countries and I describes the experience as trying to eat chewing gum.
Of course, I will not reveal the names of these countries as I am not wanting to start a Third World War!
The following is a recipe for full-bodied Black Bean Soup.
Before you begin we suggest that you envision a Salsa line, and do a couple steps of Cha, Cha, Cha to put you in the Latin American mood since it is a whole new ballpark.
Pick up a 454 g bag of Mr. Goudas Black Beans, Eh!
You will also need a couple tomatoes, onions, green onion, pieces of garlic, celery, carrots, red and green peppers, jalapeno pepper, maize (whoops!) Mr. Goudas Whole Kernel Corn, Mr. Goudas Tomato Paste and Mr. Goudas Extra Virgin Olive Oil, Salt, Pepper, Cilantro (or Coriander) and a ripe Avocado.
Cilantro (or Coriander)
As mentioned above, as a standard procedure with any variety of beans, thoroughly scan the beans for any foreign matter.
Thoroughly wash beans in cold water.
Rinse again and place in a bowl filled with water and let soak overnight.
I believe that beans love to sit in water overnight which causes them to be really happy.
During that time, they engage themselves in conversations about their experiences at the Spyros Peter Goudas beauty salon, getting the dirt and the soil removed from their sensitive skins, and surrendering themselves to the thrill of being polished to perfection.
At the same time, they expand and become tender when cooked the following day.
This exercise is only necessary if you use the dry format.
However, should you decide to use the Black Beans already cooked in the can, this step is omitted.
Once the next day has arrived, discard the overnight water.
Rinse beans thoroughly and place in a large pot filled with enough water to amply cover them.
Place pot on the stove at medium heat.
In a short while, you will have to remove any froth (foamy substance) that floats to the top.
Some nationalities have no problem with the foam and do not remove it.
Reduce heat and allow beans to simmer for approximately 45 minutes.
Should you have a pressure cooker, cook for 30 minutes then remove from heat.
You must allow the steam to escape from the pressure cooker before attempting to open the lid.
Let us forget about the pressure cookers, microwave ovens, and all that speed cooking.
We will only focus on the traditional--old style method of cooking that takes time, patience and love.
Technically, Black Beans require about 90 minutes (one-hour-and-a-half) to be boiled to tender perfection.
However, since we are making Black Bean Soup, we need to add the ingredients to make the soup.
While your black beans are simmering and tenderizing, you need to prepare the other ingredients.
Wash the vegetables which include tomatoes, onions, green onion, pieces of garlic, celery, carrots, red and green peppers, jalapeno pepper and chop into small pieces.
If you think of any other vegetables, you are welcome to incorporate them into this recipe, e.g. corn, zucchini, chili peppers, and tiny pieces of potato.
It all depends on the nationality.
Be careful with the jalapeno pepper it is Caliente (hot).
Wash your hands after chopping them.
Add the chopped veggies to the simmering beans, all the while singing:
La Cucaracha, La Cucaracha, we have Black Beans for dinner tonight!
I tried hard to find a rhyme to continue on this musical note but if I spend any more time on the music I will never finish the recipe.
Who knows, maybe a songwriter may someday send me a continuation of this song.
Open the whole kernel corn and incorporate with other simmering ingredients.
Add 2 tablespoons of Tomato Paste, Extra Virgin Olive Oil, salt,
pepper and chopped Cilantro.
La cucaracha, la cucaracha, Black Beans for dinner!
You may now sing this phrase for 30 to 45 more minutes!
Stir frequently to blend ingredients.
Should you desire a thick soup, be careful because, if the liquid evaporates, it is quite possible the beans will stick to the bottom of the pot.
You are allowed to taste your creation only once.
Double dipping is prohibited.
Within the tasting process, you must fill up your spoon with all the ingredients, including some juice.
Your mission is to evaluate the tenderness, the consistency, the color, the salt content and the taste.
You must achieve all these requirements at once.
At the dining table you do not ever say to your family and guests the following statement:
Have some soup. It is very, very good. I made it myself.
Simply be patient, scan their faces and await their glowing comments.
Should their views be positive, feel proud of your creation.
Should the comments be negative in some areas, listen very carefully and try to improve on the stated points on your next attempt.
Serve with slices of Avocado and crusty bread.
Goudas Foods has a magnificent Black Bean Soup in the can which you may use should you be pressed for time.
Simply empty the contents into a saucepan and heat up.
I know it is impossible to please everyone, but I did the best I could.
Enjoy with your avocado slices.
La Cucaracha, La Cucaracha,
we had Black Beans tonight!
La Cucaracha, La Cucaracha,
we had Goudas Black Beans tonight!
You see, despite the exceptional taste, the wonderful aroma, the beautiful appearance, and the nutritional value, you may even enjoy more surprising things, like the sound effects of the Black Beans soup.
I hope you had fun reading the above story!
This story was written by Spyros Peter Goudas with his assistants.
17 Aug 2013
Sarah Wyse: Amazing! Thank you so much.
Your website the super entertaining.