Centellino Selection | Centellino decanter & food products from Tuscany: coffee, cereals, legumes, bitter liqueur and homemade pasta.

The intense flavor and distinctive aromas of these beans make them suitable for any recipe, from salads to soups; they can substitute meat in vegetarian “meat” sauces, and can be served either as main or side dish.

Black Beans 10.58 ounces

4.84

SKU: CS FNR 01 Category:

63 in stock

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Variety
These black beans are a bean ecotype that grows into a bushy, not climbing plant, about 50-60 cm. tall (19.68-23.62 inches). The beans are small, dark, shiny, and have a tubular shape. Very palatable, their flavor is intense and mildly sweet; their texture is soft, yet firm, and they are rich in antioxidants.

Territory
Our black beans are cultivated in the municipality of Sorano, in the Tuscan province of Grosseto, in medium-textured soil that is rich in potassium.

Cultivation
The beans, which are picked up and stored by the farmers, are sown between March and April. The soil is worked on its surface so as to avoid the growth of weeds which, when needed, are mechanically removed. The fields are subject to crop rotation, and, if necessary, are fertilized only with manure or other organic fertilizers. They are irrigated only if necessary, with a proper and responsible management of irrigation. No synthetic chemicals are used on the plants. The control of plant diseases and parasites is achieved using only products allowed in organic farming.

Collecting and storing
The pods are collected manually in the month of August. They are shelled manually, and dried in the sun. All impurities are eliminated before the “cold treatment”, which protects the beans from insects: the beans are placed in cold storage at freezing temperature (about -20° C/-4° F) for a few days.

Directions for use
Store in a dry place.
Before use, a visual check is advisable, so as to remove any impurities.
Before cooking, soak overnight in cold water.
To cook, place in a pot, adding enough cold water to cover them by two inches. Bring to a boil and then let simmer slowly, adding salt only at the at the end of cooking, which takes a minimum of 60 minutes (cooking time varies according to soaking time: the longer the soaking, the shorter the cooking).

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