Additional Information for Dry Black Beans
Dry black beans are a type of legume that belongs to the supply class Fruits And Vegetables in the supply group Subsistence. They are a staple food in many cuisines around the world, particularly in Latin American and Caribbean dishes.
Dry black beans are harvested when the pods have dried out and the beans inside have hardened. They are then removed from the pods and sold in their dried form. These beans are rich in protein, fiber, and various vitamins and minerals, making them a nutritious addition to any diet.
To prepare dry black beans for cooking, they need to be soaked overnight or for several hours to rehydrate them. This helps to soften the beans and reduce their cooking time. After soaking, the beans can be cooked by boiling them in water or broth until they are tender. They can be used in a variety of dishes, such as soups, stews, salads, and side dishes.
Dry black beans have a rich, earthy flavor and a firm texture. They are often used in traditional dishes like black bean soup, black bean tacos, and black bean burgers. They can also be mashed and used as a filling for burritos or added to rice dishes for extra protein and flavor.
In summary, dry black beans are a versatile and nutritious ingredient that can be used in a wide range of dishes. They are a great source of plant-based protein and can be a valuable addition to a balanced diet.
Related Item Names for INC 52148 Dry Black Beans
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NATO Stock Numbers with Item Name 52148 Dry Black Beans Page 1 of 1
- U.S. STANDARDS FOR BEANS
- RNCC: 3 | RNVC: 2 | DAC: 3
- CID A-A-20134
- RNCC: 3 | RNVC: 1 | DAC: 3
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- RNCC: 3 | RNVC: 2 | DAC: 6
- MD42-N-I-16
- RNCC: 2 | RNVC: 1 | DAC: 6
- BIJU
- RNCC: 3 | RNVC: 1 | DAC: 6
- MD42-N-I-16
- RNCC: 2 | RNVC: 1 | DAC: 6
- KDC8915-R4001-BS
- RNCC: 2 | RNVC: 2 | DAC: 3