Organic Black Beans
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Non-GMO | BPA-Free Lining | Reduced Sodium | Kosher
Like other common beans, black beans originated in Central America thousands of years ago. Today, people around the world enjoy eating black beans though and of course, they remain incredibly popular in Latin America and the Southern US. In Cuba, black beans and rice is a popular, tasty, and economical dish. In Mexico, you might find black beans tucked into a burrito or as a side dish with fish or meat. Black bean burgers have become a popular vegetarian substitute for beef burgers, and some people are even baking black beans into brownies for dessert! Any way you prepare them, black beans are delicious, hearty, and healthy.
Small and deeply black with a creamy white center, black beans are visually stunning. Like most beans, they have a mild taste and absorb flavors easily. They maintain their shape well with cooking making them great additions to soups and stews, but they can also be pureed, mashed, or mixed with other ingredients and formed into patties.
Basic Cooking Instructions:
Empty can, drain, rinse, and add to your recipe.
Refrigerate any unused portion in a separate container.
Beans are gluten free and low fat.
A good source of protein with 1 cup providing 15 grams of protein, black beans provide a complete vegetarian source of protein when paired with rice or other whole grain.
According to the Heart and Stroke Foundation, a vegetarian-based diet can help reduce the risk of heart disease and stroke by contributing to lower blood pressure, lower cholesterol, and lower weight.
Black beans are good sources of both soluble and insoluble fiber. A high fiber diet has been shown to reduce cholesterol and blood pressure, improve digestion, help to lower blood sugar levels, and contribute to healthy weight.
Dark-skinned beans such as kidney and black beans contain anthocyanin – an antioxidant that fights free radical damage in your body.
Beans are known as one of the ‘Three Sisters’ in Native American cultures. Rather than plant single crops in a field, the ‘Three Sisters’ – or maize, squash, and beans - were planted together because they were mutually beneficial properties.
Beans are generally soaked before cooking to reduce cooking time, make them easier to digest, and reduce some of their ‘flatulent’ properties.
Black Beans are also known as Turtle Beans because of their shiny shell-like appearance.