Black Beans Dried
Black beans come in dried form and are not eaten fresh. The beans must be soaked, reconstituted, and cooked before eating.
Dried black beans should be stored in a sealed container in a cool, dry place.
When re-stocking, do not mix new beans with any remaining older dried beans. They will cook at different rates. Older beans will take longer to cook.
Cooked beans should be refrigerated and used within 5 days. To freeze cooked beans, drain first and place in an airtight container.
Black beans cooking tips
- Pre-soaking black beans overnight will significantly reduce cooking time. Cover with 2 inches of water and allow for expansion in the container. Drain and cover with fresh water before cooking.
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- Do not add salt or acidic ingredients such as lemon, vinegar, wine, and tomatoes until the beans are finished or nearly done cooking. Adding earlier can cause the beans to toughen.
- If additional water is needed during the cooking process, use boiling water rather than cold water.
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