Black beans are a great pantry staple. I usually keep no-salt added, canned varieties in my pantry however I’ve been dabbling more into the dried versions because they are SO MUCH CHEAPER (and for some reason our grocery store is always out of the canned).
It’s nice to have both because if you need them right now, dried black beans aren’t your friend.
Black beans are also a nutritional powerhouse. Not only are they full of iron, but they have a lot of fibre and there has been a lot of recent research looking at some promising benefits of black bean seed coats on cholesterol metabolism (Chavez-Santoscoy, 2014; Chavez-Santoscoy 2014).
There are two ways I like to prepare them:
Soak them over night. I usually allow them to soak for 12 hours and most of that is in the fridge because I’m terrified of getting a food borne illness. The beans still need to be cooked after this, so you can add them to chilli if you plan on cooking it for a while, or you can boil them in some water until soft and then use them in your dish.
Power boil. This is my way of using dried beans right. now. Put them in a pot and literally boil the crap out of them for about an hour. The only problem with this method is I find the skins come off. This method is great for soups/stews/chilli’s because you can’t tell the beans are beaten up.
Black beans are great in:
– Tacos – you can use beans, sautéed with onion and taco seasonings + rice or you can do half meat, half beans to stretch that meat budget
What are your favourite uses for black beans? Are black beans a staple in your pantry?