Black Calypso Beans
The Black Calypso Bean is a bi-colored member of the legume family, offering nutrient density, mild flavor and a creamy texture that performs well on its own or as a component among other ingredients.
Rinse thoroughly and soak overnight. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60-90 minutes, until tender. This bean produces foam when boiling, so skim the water regularly.
Storage & handling
Store in a cool, dry place.
The Calypso Bean, or "Phaseolus vulgaris," is a dramatic and beautiful bean. Its starkly contrasting black-and-white pattern gives it the nickname "yin-yang bean," and its resemblance to a Holstein cow's hide gives rise to its other nickname, "cow seed." Although their markings fade when cooked, the contrast of their pattern remains, giving them great presentation value.
Black Calypso Beans are a member of the larger family of legumes, a genre of plant species used for their edible seeds and pods, which boast a high nutrient density with low-maintenance production and storage. They contain high levels of protein, essential minerals and fiber, while maintaining a low level of fats. Believed to have originated in Peru, beans spread through trade throughout South and Central America, later being introduced to Europe in the 15th century by Spanish explorers.
Our Black Calypso beans have a mild, creamy texture with an almost potato-like flavor. Here they are served with fragrant Basmati rice and sweet hunks of pineapple, making for a filling and flavorful meal.