Black Beans

Dried beans: store in airtight container indefinitely in cool, dry place. Cooked beans: refrigerate in liquid up to 5 days or freeze in portions. Canned beans: unopened pantry storage, use opened beans within 3-4 days refrigerated.

Cooked beans. Excellent source of folate, iron, and magnesium.

Soak dried beans 8 hours or overnight to reduce cooking time and improve digestibility

Add salt only after beans are tender; salting too early can toughen skins

Save the cooking liquid (pot liquor) for soups and stews—it's full of flavor and nutrients

Rinse canned beans to reduce sodium by up to 40%

Test doneness by pressing a bean between your fingers; it should mash easily

Cumin, oregano, and garlic for Latin flavor profiles

Rice for a complete protein combination

Lime juice and cilantro for brightness

Smoked paprika, chipotle, or ham hock for depth

Corn, bell peppers, and tomatoes in salads and salsas

Not sorting and rinsing dried beans before cooking—small stones or debris can be present

Cooking beans at a rapid boil, which causes skins to burst and interiors to turn mushy

Using old dried beans (over 2 years) which may never soften properly

Skipping the soak for dried beans, resulting in uneven cooking and longer cook times