Great ingredients make for great meals. Whenever you can, use the highest quality supplies for your recipes. The flavor difference will always come through in your finished dish.

If there is an ingredient that you are not familiar with, check our Ingredient section. There are pages and pages of information about the ingredients used in my recipes.

Recipes Using Black Beans

Wild Rice and Black Beans

Refried Black Beans

One Skillet Chicken and Black Beans

Cumin Dusted Flank Steak with Black Beans

Chili Spiced Shrimp and Black Beans

Quinoa and Black Beans | Low Sodium Quinoa and Black Beans


Ingredient Information

Canned Black Beans

I don't hesitate to use canned beans and black beans are no exception. Find the brands in your market that you like and stick with them. This may take some trial and error because there's a wide variation in quality.

I rinse canned beans and canned black beans are no exception. In most major brands there's a high salt content and rinsing will help some. For some reason canned organic beans seem to have less added sodium.

I will add that I am inclined to use freshly cooked beans in places such as salad recipes where I will serve the beans whole. I think that the quality is more apparent in such recipes as opposed to such dishes as soup or black bean cakes.

2 ounces dried black beans = 193 calories, <1g fat, 0g sat fat, 0g mono fat, 12g protein, 35g carbohydrates, 3mg sodium, 0mg cholesterol

1 cup canned black beans = 200 calories, <1g fat, 0g sat fat, 0g mono fat, 14g protein, 36g carbohydrates, 158mg sodium, 0mg cholesterol

See Also

Bean Paste, Hot
Bean Paste, Red (Hot)
Beans, Canned vs. Dried
Beans, Garbanzo
Beans, Great Northern
Beans, Green
Bean Sprouts

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