How to cook black beans

Many people have become acquainted with black beans after eating at Mexican restaurants, where they are served boiled or refried. Also known as turtle beans, black beans are a common part of the cuisine throughout Central and South America, the Caribbean, and the southern United States. As their name indicates, they have a completely black skin. They have a mild, somewhat sweet taste.

Black beans are an excellent source of folate and a good source of iron, magnesium, phosphorus, potassium, and thiamin.

How to cook black beans

Presoak beans. Black beans are relatively thin-skinned and cook quickly (about 30 minutes) if you want to keep them somewhat firm. For soups and stews, they may need to be boiled for 1 1/2 hours or longer.

Serving suggestions

Black beans are a delicious dish all by themselves, served with a dollop of low-fat sour cream and bits of diced avocado or guacamole. They are also often stewed, accompanied by rice. They are the key ingredient in frijoles, refritos, or refried beans (but go easy on the fat), and they are the star of black bean soup.