-oz. can black or navy beans

Black beans and navy beans are legumes belonging to the genus Phaseolus, native to the Americas and cultivated worldwide. Black beans (Phaseolus vulgaris) are small, oblong beans with deep black seed coats and creamy white interiors, prized in Latin American and Caribbean cuisines. Navy beans, also called haricot beans, are smaller and white with a mild, slightly sweet flavor, historically used in American baked beans and British cooking. Both varieties are nutrient-dense and develop a rich, earthy flavor when cooked.

Canned versions are pre-cooked beans preserved in brine, offering convenience and year-round availability without extended cooking times. The canning process preserves nutritional content while softening the legume structure for immediate culinary use.

Black beans and navy beans serve as versatile protein bases across diverse culinary traditions. Black beans feature prominently in Cuban rice and beans (moros y cristianos), Mexican refried beans, Brazilian feijoada, and Caribbean stews. Navy beans are central to Boston baked beans, British beans on toast, and soups. Canned varieties enable quick preparation in chilis, salads, dips, and braises without overnight soaking or extended cooking. Both beans pair well with aromatics (onion, garlic), spices (cumin, chili), and bold flavors, making them suitable for both traditional and contemporary preparations.