Black turtle beans are native to Mexico and are used broadly in Latin American, Caribbean, and Southwestern US cuisines. They are a member of the kidney bean family and grace such dishes as soups, enchiladas, burritos, and salads. Here is how to prepare them.
Pre-soak them. This allows for much faster cooking times, as well as increasing the availability of minerals and improves their digestibility. Soak for 12 hours, or leave soaking overnight. Use four cups of water to one cup of beans.
Drain the soaked beans.
Place the drained beans in a saucepan or pot with 3 cups of water.
Bring the black turtle beans to a boil. Reduce the heat to low, cover the pan, and allow to simmer.
Simmer for 1 to 1 1/2 hours, or until soft.
Use in a recipe as instructed.
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