Black beans are about the size of a pea, up to 1/2-inch long, with the slightly less pronounced boat-shape common to kidney beans. They have a satiny black skin and a white center. Black beans are enjoyed by many cultures around the world, and are packed with flavor and nutritional value.
Black beans are soft, creamy, and mild. They don’t have an overwhelming flavor, which is why they are good in so many dishes. They take on flavor from from salt and the ingredients they are cooked with.
To cook pre-soaked beans, rinse under water, then add three parts water to one part beans. Bring to a boil and then simmer for an hour to two. Beans should be tender when pierced with a fork. Dried beans can also be prepared in a pressure cooker or slow-cooker.
The antioxidants, fiber, protein, and carbohydrates in black beans make them nutritionally powerful. A diet rich in beans can reduce your risk of several serious medical conditions and help your body to process calories more effectively.
Keep dried black beans in a sealed, airtight container in a cool, dry place, for up to a year. Despite their long shelf-life, do not mix new beans with any remaining older dried beans when restocking your dried bean inventory. Dried beans of different ages will cook at different rates, as older beans will take longer to cook.