Black beans and chickpeas are the two types of beans I always stock in my house. Because my vegetarian dishes tend not use use meat substitutes, I find myself adding beans in to a lot of my dishes. I love cooking up dried black beans because they freeze well and I can pull them out as needed. They work perfect on salads, tacos, rice dishes, and even breakfast dishes. My two favorite countries (Brazil and Costa Rica) both have national dishes based around the black bean.
Instructions on preparing, soaking, and cooking dried black beans can be found here. Preparing black beans out of the bulk bin is a great way to avoid buying cans and to cut cost. To freeze the beans I simply cook them as mentioned in the link, let them cool, and then store in freezer safe containers.
Because I use a lot of beans, I have quite a few recipes that call for black beans on the site:
Other recipes that use black beans from around the web:
- Spicy, Citrusy Black Beans from Simply Recipes
- Vegan Nachos with Cashew “Cheese”
- Huevos Rancheros from Annie Eats
- Tomatillo Black Bean Tostadas from Cookie and Kate
- Black Bean and Butternut Soup from Sprouted Kitchen
- Chocolate Black Bean Truffles from Good Things Grow
Other resources/information about black beans: