Black beans are a small shiny black bean that have a creamy texture when cooked and are often used in Mexican cuisine. They go well in chilis and stews and can also be blended to a ‘refried bean’ paste which makes a great filling in tortillas. Dried black beans need soaking overnight and cooking before you can use them in a recipe so make sure to plan ahead!
Nutrition
Per 100g
Energy KJ: 1425
Energy Kcal: 341
Fat: 1.4g
Of which saturates: 0.4g
Carbohydrate: 47g
Of which Sugar: 2.1g
Fibre: 15g
Protein: 22g
Salt: 0.01g
Preparation
First soak your beans in water for at least 5 hours. Make sure you have about double the volume of water to the volume of the dried beans to ensure they remain submerged as they start to rehydrate. Drain the beans from their soaking water, add fresh water and bring to the boil. Turn down to a simmer and cook for about 45-50 minutes until soft all the way through. Stir them a few times during cooking to ensure they are evenly distributed throughout the pan.
