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Meet the Mighty Black Bean
Black beans, sometimes called turtle beans, are small, oval-shaped legumes with a dense, almost meaty texture when cooked. Their flavour is relatively mild, slightly sweet, and earthy, making them exceptionally adaptable. They hold their shape well during cooking, which is a big plus for dishes where you want distinct beans rather than mush.Canned vs. Dried Black Beans
Like most beans, you’ll find black beans readily available both canned and dried. Canned beans offer pure convenience. Simply rinse them under cold water to remove excess sodium and any starchy canning liquid, and they’re ready to use. They are perfect for quick weeknight meals, salads, and salsas where minimal cooking time is desired. Dried black beans require more foresight but reward you with superior flavor, better texture control, and significant cost savings. You’ll need to soak them first (more on that later) and then cook them until tender. This process allows you to infuse them with flavour right from the start by adding aromatics like onion, garlic, or bay leaves to the cooking water.Cooking Ideas for Black Beans
Where do black beans shine? Everywhere!- Soups and Stews: Classic black bean soup is a staple for a reason. Their earthy flavour forms a fantastic base, whether pureed smooth or left whole.
- Salads: Rinsed canned or cooked dried black beans add substance and protein to leafy green salads, corn salads, or quinoa bowls.
- Dips and Spreads: Blend them with lime juice, garlic, cumin, and cilantro for a simple, flavourful dip. They also form the base for many veggie burger patties.
- Fillings: They are essential in tacos, burritos, enchiladas, and quesadillas, often paired with corn, peppers, and cheese.
- Rice Dishes: Think Cuban black beans and rice (Moros y Cristianos) or simple additions to rice pilafs.
- Unexpected Treats: Believe it or not, pureed black beans can add incredible moisture and structure to baked goods like brownies, replacing some of the flour and fat!
Getting to Know Kidney Beans
Kidney beans are larger, typically reddish-brown (though white, known as cannellini, and other varieties exist), and instantly recognizable by their classic kidney shape. They have a softer, more floury texture than black beans when cooked and a robust, slightly sweet flavor that absorbs surrounding tastes beautifully. This makes them ideal for dishes with rich sauces and strong spices.Canned vs. Dried Kidney Beans
The convenience factor of canned kidney beans is undeniable. Rinse well before using to get rid of the metallic taste some find in canning liquid and to control sodium levels. They are perfect for tossing into salads or adding towards the end of cooking in dishes like chili. Dried kidney beans offer similar benefits to dried black beans – better flavour, texture, and cost-effectiveness. However, there’s a crucial safety consideration when working with dried kidney beans that doesn’t apply to most other beans.Important Safety Note for Dried Kidney Beans: Raw or improperly cooked dried kidney beans contain a high concentration of a toxin called phytohaemagglutinin. Consuming even a small amount can cause severe gastrointestinal distress. Always soak dried kidney beans and then boil them vigorously for at least 10 minutes before reducing the heat to simmer until tender. Never use slow cookers for the initial boiling stage of dried kidney beans unless your specific model confirms it reaches a sufficient boiling temperature. Canned kidney beans are pre-cooked and safe to eat after rinsing.
Where Kidney Beans Excel
Kidney beans are hearty and hold up well in slow-cooked dishes.- Chili con Carne (and sin Carne): This is perhaps their most famous application. Their robust nature stands up to the rich, spicy sauce and ground meat or vegetable medley.
- Salads: Three-bean salad often features kidney beans, providing colour and a satisfying bite. They pair well with vinaigrettes.
- Rice Dishes: Rajma Masala, a popular North Indian curry, features kidney beans in a thick, spiced tomato gravy, typically served with rice. Rice and beans, a Caribbean staple, frequently uses kidney beans cooked in coconut milk.
- Soups and Stews: They add bulk and a creamy element when slightly mashed into minestrone soup or other vegetable stews.
Cooking Dried Beans: The Basics
Working with dried beans, whether black or kidney, involves a couple of key steps for the best results.Step 1: Sorting and Rinsing
Always spread your dried beans on a light-coloured surface or baking sheet. Pick through them carefully, removing any small stones, debris, or damaged beans. Once sorted, give them a good rinse under cold running water.Step 2: Soaking (Highly Recommended)
Soaking rehydrates the beans, shortens cooking time, and helps them cook more evenly. It can also make them easier to digest for some people.- Long Soak (Overnight): Place the rinsed beans in a large bowl or pot and cover with plenty of cold water (about 3-4 inches above the beans). Let them soak for 8 hours or overnight at room temperature or in the refrigerator. Drain and rinse before cooking.
- Quick Soak: Place rinsed beans in a pot, cover with water (about 2 inches above), and bring to a boil. Boil for 2-3 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse before cooking.
