Black beans

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Black Beans
Tinned Black Beans

Black Beans or Mexican Black beans. They are a type of kidney bean, very popular in the Caribbean and the southern parts of the United States.

Black beans are shiny and very black with a creamy flesh. Cooked to a firm and meaty texture, they give a good colour to your cooking.

Use to make back bean soup or classic Mexican dishes like frijoles negros or the Brazilian classic Feijoada Or Brazilian black bean stew.

To prep:

Rinse the dried beans. Cover with water about 5cm over the top of the black beans. Bring water to boil, turn down and then simmer for 1-2 hours until soft. Drain and serve.


Beans last for a good length of time, but do toughen with age, so buy in smallish quantities. If you buy in bulk, check for dirt and insects as these are not uncommon and should be anticipated. Store somewhere dark and cool, and free from potential insect contamination. Tins are a godsend to any cook as they are quick to prepare and long lasting.

Further reading

  • Christian, G. (2005) Real Flavours: the handbook of gourmet & deli ingredients, Grub Street. ISBN 1904943209.
  • Stobart, T. (1981) The Cook's Encyclopedia: ingredients & processes, Harper & Row. ISBN 0060141271.