Black Beans - Del Colle

Rustic legume with an intense flavor and a hearty texture.

Del Colle Black Beans are a legume with a bold character and an excellent nutritional profile, rich in plant-based proteins, fiber, and minerals typical of quality legumes. Ideal for those who love healthy, flavorful dishes, they are suitable for numerous traditional and contemporary preparations.

characteristics and properties: Carefully selected for size, integrity, and uniform color, black beans offer a firm texture when cooked and a deep flavor that enriches soups, stews, salads, and one-pot dishes. A natural source of fiber and plant-based proteins.

how to use: Soak the black beans in cold water for 8–12 hours before cooking. Cook in unsalted water for approximately 60–90 minutes until tender. Perfect as a base for soups, flavorful side dishes, chili, ethnic dishes, or warm salads.

in the kitchen: In the kitchen, Del Colle black beans pair wonderfully with vegetables, herbs, grains, and spices, offering endless possibilities: from rustic dishes to more sophisticated creations, also perfect for vegetarian and vegan diets.

Recipes to try

Four suggestions, from the simplest to the most elaborate. Remember to soak for 8-12 hours and cook for approximately 60-90 minutes. Ingredients with links can be found at Green Block Market.

1. Warm black bean, red quinoa, and sun-dried tomato salad (easy, 1 h 30 + soaking, serves 4)

Ingredients: 250 g black beans, 150 g red quinoa, 40 g San Marzano sun-dried tomatoes, 1 carrot, parsley, organic extra virgin olive oil, black pepper, coarse sea salt at the end of cooking, fine sea salt for seasoning.

1. Soak the beans for 8-12 hours, then cook them for 60-90 minutes in unsalted water until tender; season with the coarse salt at the end of cooking and drain.
2. Rinse the quinoa and cook it for 15-20 minutes in lightly salted water; drain.
3. Soak the sun-dried tomatoes in hot water for 20 minutes, drain and cut them; cook the diced carrot for 5 minutes.
4. Combine everything and season with oil, pepper, fine salt, and parsley.

2. Vegetarian black bean chili (easy, 1 h 45 + soaking, serves 4)

Ingredients: 250 g black beans, 1 can of organic peeled tomatoes, sliced onion, granulated garlic, cumin, sweet paprika, chili pepper, organic extra virgin olive oil, fine sea salt.

1. Soak and cook the beans as indicated, then drain them.
2. Rehydrate the onion, drain it, and sauté it in oil with granulated garlic, cumin, paprika, and chili pepper for 2 minutes.
3. Add the crushed peeled tomatoes and fine salt; cook for 15 minutes.
4. Add the beans and cook over low heat for another 15 minutes.

3. Hermes Red Rice with black beans and vegetables (medium, 2 h + soaking, serves 4)

Ingredients: 200 g black beans, 250 g Hermes Red Rice, 1 zucchini, 1 carrot, sliced onion, sweet paprika, organic extra virgin olive oil, black pepper, coarse sea salt, fine sea salt.

1. Soak and cook the beans as indicated, then drain them.
2. Rinse the rice and cook it for 30-35 minutes in water with the coarse salt, then drain.
3. Rehydrate the onion, drain it, and sauté it in oil with the diced zucchini and carrot for 8 minutes; add the paprika.
4. Combine the rice and beans, finish with pepper and fine salt, and sauté for 3 minutes.

4. Black bean and chickpea flour burgers (difficult, approximately 2 h 30 + soaking, serves 4)

Ingredients: 250 g black beans, 4 tablespoons chickpea flour, sliced onion, granulated garlic, cumin, sweet paprika, parsley, organic extra virgin olive oil, coarse sea salt at the end of cooking, fine sea salt for the mixture.

1. Soak and cook the beans as indicated; season with the coarse salt at the end of cooking, drain them, and leave them to cool.
2. Rehydrate the onion, drain it, and sauté it in oil with granulated garlic, cumin, and paprika for 3 minutes.
3. Mash the beans with a fork and mix them with the sautéed mixture, chickpea flour, parsley, and fine salt.
4. Let the mixture rest in the refrigerator for 30 minutes and shape it into 4 burgers.
5. Place them on a baking tray lined with parchment paper, brush them with oil, and bake at 200 °C for 20-25 minutes, turning them halfway through cooking.

3,90 €/Kg

origin: non-EU

exp.: 04/27