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Black bean: Difference between revisions
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|title=Black bean: Cooking Wiki | |||
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|keywords=#blackbean #beans #pressurecooker #naturalmethod #mushrooms #platillomorosycristianos #feijoada #antioxidants #naturalpressurereleasemethod #pressurereleasemethod #pulses | |||
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|description=The small, shiny black turtle bean is especially popular in Latin American cuisine | |||
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[[Image:Black beans.jpg|300px|thumb|right|Black beans]] | [[Image:Black beans.jpg|300px|thumb|right|Black beans]] | ||
The small, shiny '''black turtle bean''' is especially popular in [[:Category:Latin American recipes|Latin American cuisine]]. It is often called simply the '''black bean''' ('''frijol negro''' in [[:Category:Spanish recipes|Spanish]], '''feijão preto''' in Portuguese), although this can cause confusion with [[Beans|other black beans]]. | The small, shiny '''black turtle bean''' is especially popular in [[:Category:Latin American recipes|Latin American cuisine]]. It is often called simply the '''black bean''' ('''frijol negro''' in [[:Category:Spanish recipes|Spanish]], '''feijão preto''' in Portuguese), although this can cause confusion with [[Beans|other black beans]]. | ||
The '''black turtle bean''' has a dense, meaty texture and flavour reminiscent of [[mushrooms]], which makes it popular in [[:Category:Vegetarian recipes|vegetarian dishes]] such as the [[Mexican-American black bean burrito]]. It is a very popular bean in various regions of Brazil, and is used in the national dish, [[feijoada]]. It is also a principal ingredient of [[Platillo Moros y Cristianos]] in Cuba, is a must-have in the typical [[gallo pinto]] of Costa Rica and Nicaragua, and is served in almost all of Latin America as well as many Hispanic enclaves in the United States. | The '''black turtle bean''' has a dense, meaty texture and flavour reminiscent of [[mushrooms]], which makes it popular in [[:Category:Vegetarian recipes|vegetarian dishes]] such as the [[Mexican-American black bean burrito]]. It is a very popular bean in various regions of Brazil, and is used in the national dish, [[feijoada]]. It is also a principal ingredient of [[Platillo Moros y Cristianos]] in Cuba, is a must-have in the typical [[gallo pinto]] of Costa Rica and Nicaragua, and is served in almost all of Latin America as well as many Hispanic enclaves in the United States. | ||
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==See also== | ==See also== | ||
{{Template:SeeAlso-Pressure-cooking-beans}} | {{Template:SeeAlso-Pressure-cooking-beans}} | ||
{{CategoryLineIngredients}} | |||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Vegetables]] | [[Category:Vegetables]] | ||
[[Category:Beans]] | [[Category:Beans]] | ||
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