lb black beans. fresh are best but most likely you’ll find them dried

ProduceYear-round. Dried black beans are shelf-stable and available throughout the year. Fresh black bean pods are seasonal (summer to early fall in temperate regions), though their commercial availability is limited in most markets.

Black beans are an excellent source of plant-based protein and fiber, making them valuable for digestive health and sustained energy. They also provide important micronutrients including folate, iron, manganese, and polyphenol antioxidants.

About

Black beans (Phaseolus vulgaris) are legumes native to Central and South America, characterized by their small, oval shape and deep black color with a thin white hilum. They belong to the common bean family and are among the most widely cultivated bean varieties globally. Black beans possess a creamy texture when cooked and a slightly earthy, nutty flavor with subtle sweet notes. The beans are typically sold in two forms: fresh (immature pods) and dried (mature seeds), with dried beans being far more common in commerce due to their superior shelf stability and ease of storage.

Culinary Uses

Black beans are a staple ingredient in Latin American, Caribbean, and African cuisines, most famously in Cuban, Brazilian, and Mexican cooking. They are traditionally prepared as a side dish (frijoles negros), used in soups, stews, rice bowls, and as a protein base for vegetarian dishes. The beans' mild flavor makes them versatile—they pair well with aromatics like garlic and onion, spices such as cumin and oregano, and acidic ingredients like lime juice and vinegar. Black beans are commonly served alongside rice, incorporated into tacos and burritos, or blended into refried bean preparations. They also feature in Caribbean rice-and-peas dishes and African bean stews.

Forms & Preparations

Dried whole beans — Mature seeds dried and unprocessed; require soaking and cooking for 1-2 hours. Most common commercial form with excellent shelf stability.
Canned beans — Pre-cooked dried beans in brine or water; ready-to-use convenience product requiring only draining and rinsing. Slightly softer texture than home-cooked dried beans.
Cooked fresh beans — Immature fresh pods with developing beans inside; boiled or steamed as a vegetable side dish or shelled for the young beans themselves.
Bean flour or powder — Dried beans ground into fine powder; used as a thickener in soups, added to baked goods, or as a protein supplement in beverages.
Refried beans (paste) — Cooked beans mashed with fat and seasonings; spreadable consistency used as a filling or side dish in Mexican cuisine.
Frozen cooked beans — Pre-cooked beans frozen for convenience; intermediate shelf stability between canned and dried forms, with texture closer to home-cooked beans.