black beans
A small, dense, dark bean with an earthy flavor, common in Latin American and Caribbean cooking; used whole in soups, stews, dips, and as a side. Canned black beans are fully cooked and packed in salted liquid, so they add both bean and seasoning at once, while dried beans need soaking and a full cook before use.
Buying guidance
Choose cans without bulging, deep dents, or rust on the seams, since any of those can mean a compromised seal. Check the label for sodium -- brands vary widely, and a low-sodium can lets a dish control its own seasoning. Draining and rinsing removes some of the canning liquid's starch and sodium, useful when a cleaner bean flavor is wanted rather than becoming part of a sauce.
Substitutions
- Pinto or kidney beans -- similar size and texture, milder and slightly sweeter flavor.
- Dried black beans, soaked and cooked -- firmer texture and better flavor, but adds hours of cooking time; about one cup dried yields roughly three cups cooked.
- Black soybeans -- similar color, much lower in starch, noticeably different texture.
Tips & common mistakes
The starchy liquid in a can of black beans thickens a pot of soup or chili nicely if stirred in rather than drained away -- draining and rinsing is really only worth doing when a cleaner-tasting bean, without any of the can's seasoning, is what's wanted.
Storage
Leftover canned black beans freeze well with little change in texture, unlike many vegetables, so a partly used can is worth freezing in a small container rather than letting the rest go to waste in the fridge past a few days.