Black beans work well as a side for tacos, enchiladas or any food in the style of southwest United States. They prepare without delay and bring a full set of taste. The canned black beans are practical, because they already are fully cooked so it is enough to simply add spices to them.

When you have more time, even so, cook them from raw beans in a creamy and tasty thick sauce, that is seasoned with cumin and garlic.

How to Cook and Use Black Beans

Cuban-style black beans are simple to prepare and can be ready in around twenty minutes. They carry little fat, but much fiber, moreover they are vegan and without gluten. One starts the fast version by cooking peppers, onions and garlic in oil, what delivers far more flavor than simply mixing raw ingredients.

Those cooked vegetables later recieve the canned black beans together with extra spices.

Black beans work in various types of meals. They fit in vegetable pots, stews, hamburgers, burritos, bowls and morning breakfast burritos. A bowl full of cowboy dip with chips serve surprisingly as a snack.

Soup from black beans done in a pressure cooker work as a side four the main plate. Moreover, one can add them to creamy mushroom stroganoff with yoghurt, for a fast weekday meal full in protein and fiber.

Black beans differ from kidney beans. Kidney beans are big, slightly red and shaped like a kidney. Black beans rather are tiny, oval and black.

They have a bit firmer texture, while kidney beans are especially soft. Even so, their nutritious value is quite alike. Moreover, black beans entirely are not the same species as black soy.

Half a cup of black beans stores 7.3 grams of protein. They form a good source of fiber and antioxidants, and can help with weight loss and gut health. The fiber, potassium, folate, vitamin B6 and plant nutrients each back heart health.

Also the fiber helps to lower the cholesterol in blood. The black tone comes from a high amount of anthocyanins, a group of flavonoids who also happen in blueberries and red cabbage.

Sometimes there is some gas or upset stomach at first, when one eats fiber-rich foods like beans. Adding them only every second day instead of daily can ease that.

For dried beans, one soaks them in water during eight to twelve hours for good results. They absorb enough liquid. After draining and good rinsing, one lays them in a jar with water, salt, garlic and bay leaf.

A slow cooker works also well, cooking on high heat during six to eight hours. The hard part with dried beans is, that one never knows fully, when they will finish cooking. Black bean soup forms an option, prepared with onion, carrot, celery, red pepper, garlic, vegetablebroth, cumin, oregano and bay leaf.