lb dried black beans
Black beans are an excellent source of plant-based protein (approximately 15g per cooked cup), fiber, and folate. They also contain polyphenol antioxidants and minerals including iron, magnesium, and manganese.
About
Dried black beans (Phaseolus vulgaris) are legumes native to the Americas, cultivated extensively throughout Central and South America and now globally. Black beans are characterized by their small, oval shape, jet-black color, and thin seed coat. When cooked, they develop a creamy, tender texture with a mild, slightly earthy and sweet flavor. Black beans are one of the most protein-rich plant foods available and have been a dietary staple in Latin American, Caribbean, and African cuisines for centuries. The beans are harvested at maturity, hulled, and dried for long-term storage.
Culinary Uses
Black beans are fundamental to Latin American, Caribbean, and soul food cuisines, most notably in Cuban rice and beans (moros y cristianos), Brazilian feijoada, and Southwestern American preparations. They are simmered with aromatic vegetables (onion, garlic, bell pepper), spices (cumin, oregano, chili), and broth to create robust soups, stews, and bean preparations. Black beans are also used as fillings for burritos and tamales, puréed into dips, or combined with rice as a complete protein dish. Their firm texture holds well during extended cooking, and their mild flavor complements bold seasonings and smokiness.