lb. of dried black beans
Black beans are an excellent plant-based source of protein and dietary fiber, providing approximately 15 grams of protein and 8 grams of fiber per cooked cup. They are also rich in polyphenol antioxidants and contain significant amounts of folate, iron, and magnesium.
About
Dried black beans are the fully matured and desiccated seeds of Phaseolus vulgaris, a legume native to Mesoamerica. These small, ovoid beans possess a dark black seed coat with a creamy white interior and a smooth, slightly earthy flavor. Black beans are a staple throughout Latin America, the Caribbean, and increasingly in North American cuisine. The dried form results from allowing the bean pods to mature completely on the plant before harvesting and sun-drying, which halts enzymatic activity and allows for extended storage. Unlike fresh beans, dried black beans require rehydration and cooking to achieve their characteristic tender texture and developed flavor.
Culinary Uses
Dried black beans serve as a foundational ingredient across numerous cuisines, particularly in Cuban, Mexican, Brazilian, and Caribbean cooking. They are typically soaked overnight and then simmered until tender, becoming the base for dishes such as refried beans, black bean soup, and feijoada. Black beans absorb surrounding flavors well, making them ideal for bean stews, chilis, and rice-based dishes like congri (Cuban black beans and rice). They can also be mashed into spreads, added to salads for protein, or used as a filling for empanadas and tacos. Their mild earthiness pairs well with aromatics such as garlic and onions, as well as with cumin, cilantro, and hot peppers.