Black Butte, also known as the Black Kabuli, is a native bean that traces back to Southeast Asia. These are definitely one of a kind, especially with its beautiful charcoal black skin in comparison to the tan colored beans. The Black Kabuli makes a great addition to salads, and is a colorful ingredient in soup. Try it "refried" in your favorite Mexican recipe, or let this chickpea add pizzazz to your next hummus recipe.
Soak chickpeas overnight and then simmer for 2 hours with a bayleaf and a teaspoon of baking soda until tender.
Net weight: 16oz / 1lb
Grown in Montana!
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