Black Beans

Black beans have a strong, earthy flavour. They are used a lot in Latin American, Central American and Caribbean cooking. They are black outside but white inside.

They are often combined with brown rice for a simple meal -- and complete protein. The secret to keeping black beans black is either to cook them without presoaking, or to cook them in the same water in which you soaked them (ignoring the standard flatulence advice about discarding that water and cooking with fresh.) The pigment from the black skin will give other ingredients cooked with the beans a purplish hue.

Presoaked for 8 hours: Either (a) simmer for 1 1/2 hours, or (b)pressure cook for 18 minutes;
Unsoaked: Simmer on the stove for 2 hours (though start checking on them after about 1 1/2 hours -- they cook faster than most other beans, and can go mooshy if overcooked.)

Don't discard the broth from cooking them -- the broth can make an excellent, not to mention, nutritious sauce or gravy, or can be used to deepen the full taste of a meat gravy.Another kind of bean.Per 1 cup (or 170g) cooked, boiled: Calories: 225, Protein: 15g, Carbohydrate: 41g, Total Fat: 0.9g1 pound of dried black beans = 2 cups dried beans = approx 5 - 6 cups of cooked beans = 30 to 36 oz (850 to 1020g) of cooked black beans.

1 cup cooked black beans = 170g = 6 oz
1 can (19 fluid oz / 540 ml), drained = 1 3/4 cups cooked black beans = 12 oz = 340g (commercial bought cooked canned ones tend to be mooshier, have more water in them and therefore weigh a bit more than home-cooked ones)

Up to two years in a sealed container out of heat and light (though cooking time may increase by a few minutes with ones you've had around for a while.)

Native to South America.

Also called:

Black Soybeans

Adzuki Beans, Anasazi Beans, Apache Beans, Appaloosa Beans, Aramis Beans, Aunt Emma's Beans, Baccicia Beans, Bayo Beans (Louisiana), Black Beans, Black Nightfall Beans, Bleu du Lac St-Jean Beans, Borlotti Beans, Broad Beans, Brown Rice Beans, Canary Beans, Chickashaw Beans, Chickpeas, Cow-Itch Beans, Cranberry Beans, Crochu de Savoie Beans, Dainagon Beans, Dolico Veneto Beans, Dragon Tongue Beans, Dry Beans, European Soldier Beans, Falcon Rice Beans, Flor de Junio Beans, Flor de Mayo Beans, Fortin Family Beans, Fradinho Beans, Garboncito Beans, Garrapato Beans, Garrofo Beans, Good Mother Stallard Beans, Great Northern Beans, Green Rice Beans, Hopi Black Pinto Beans, Jackson Wonder Beans, Kahnawake Mohawk Beans, Kunde Beans, Lablab Beans, Lupini Beans, Madeira Beans, Magpie Beans, Mexican Bayo Beans, Moth Beans, Navy Beans, Nodak Beans, Pebble Beans, Peruano Beans, Pigeon Peas, Pink Beans, Pinto Beans, Rattlesnake Beans, Red Ball Beans, Red Nightfall Beans, Refugee Beans, Rice Beans (Asian), Rice Beans, Rio Zappe Beans, Romano Beans, Sangre de Toros Beans, Sator Beans, Seluga Beans, Tarahumara Canario Beans, Tepary Beans, Tiger's Eye Beans, Tolosana Beans, Toscanelli Beans, Trout Beans, Tweed Wonder Beans, Vallarta Beans, Wild Goose Beans, Witkiem Beans, Zolfino Pratomagno Beans

Baked Beans, Bush Beans, Chana Dal, Cowpeas, Flageolet Beans, French Fillet Beans, Green Beans, Lima Beans, Mung Beans, Pole Beans, Red Kidney Beans, Runner Beans, Shelling Beans, Soybeans, Wax Beans

Peas