Located just outside Ithaca, NY, Cayuga Pure Organics grows organic wheat, corn and beans to make pure pantry staples. Committed to farming without the use of pesticides, artificial fertilizers or genetically modified organisms, they’re regulars at green markets around town. We’re proud to carry Cayuga’s whole wheat flour, 1/2 wheat flour (that’s 1/2 white and 1/2 wheat), polenta, red beans and black beans.
Cooking beans is simple and having them on hand in the fridge makes dinner a snap – simply warm them up and you’ve got a healthy side dish.
Simmered Black Beans (recipe from Cayuga Pure Organics as featured in the NY Times)
1 lb. black beans
2 quarts water
1 tablespoon canola or extra virgin olive oil
1 medium onion, chopped
4 large garlic cloves, minced
1/4 cup chopped cilantro and other garnishes if desired
Soak the beans in the water for at least six hours. When you’re ready to cook the beans, heat the oil over medium heat in a heavy soup pot or dutch oven. Add the onion and cook, stirring, until it begins to soften (about 3 minutes). Add 1/2 of the garlic. Cook, stirring, until fragrant (about 1 minute). Add the beans and soaking water. The beans should be covered by at least one inch of water. Add more as necessary and bring beans to a boil. Reduce the heat to low and skim off any foam that rises. Cover, simmer one hour. Add the salt, remaining garlic and cilantro. Continue to simmer one hour, until beans are soft and broth is thick. Add salt and garlic to taste. Refrigerate overnight for best flavor.