Black Bean

A small, dark, dense bean with an earthy, almost mushroomy flavor. It cooks to a creamy center and makes a thick, inky broth.

Flavor

How to use it

Keep the Pot Liquor. The dark liquid the beans cook in is full of starch and flavor. Mash a few beans into it for a thick sauce.

Season in Layers. Add aromatics and salt while the beans cook, then finish with lime or vinegar. Acid brightens the earthy flavor.

Common mistakes

• Draining and rinsing away the cooking liquid when you are making soup or refried beans.
• Boiling hard, which splits the skins.

What goes with black bean

• Rice. Rice and black beans together make a complete, classic combination across Latin America.
• Cumin. Cumin's warm earthiness matches black bean's own earthy flavor.
• Garlic. Garlic gives black beans savory depth as they simmer.
• Onion. Sweet softened onion and black beans are the base of most Latin American bean pots.
• Lime. Lime's acid brightens black bean's earthy flavor.
• Cilantro. Fresh cilantro lifts black bean dishes with a bright, citrusy note.
• Tortilla. Black beans are a classic taco and burrito filling, wrapped in a warm tortilla.
• Avocado. Creamy avocado and black beans cool and round out spicy dishes.

Try tonight

• Black bean tacos with lime and avocado
• Cuban-style black beans over rice
• Black bean soup with sour cream and cilantro

Storage

Keep dried beans in a sealed container in the pantry. Refrigerate cooked beans for up to five days.