We think of black beans as the gateway bean. They are worthy of sharing enthusiastically. There are hundreds of varieties of black beans. Some make richer stocks for cooks, some have better agronomic qualities for farmers. Some are prized for their fabric dying traits, creating an indigo-like hue.
The variety included here is a variety called Black Beard which farmer Peter Schiltz in Lawrenceville NY, nestled between the northern Adirondacks and the Saint Lawrence River. Peter chose to grow this variety due to its reputation as a higher-yielding resistant variety. We like it as it is among the black beans that create rich stocks (known as ‘pot liquor’) and maintains a satisfying texture somewhere between toothsome and creamy.