In most Latino homes, you’ll find some beans ready to eat. My kitchen is no different. I’ve got an assortment of dried beans and cans in the pantry. Yet, it’s the black beans in the freezer and the fridge that are prized and a necessity. Frijoles negros, “turtle beans,” “caraota,” and “habichuela negra,” are just a few of the names for this small, shiny, sweet legume that is predominantly used in the Carribean, central Mexico, the Yucatan, and African cooking.
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