Black Beans: Vegan Cooking Guide
Black beans are earthy, slightly sweet legumes popular across Latin American and Caribbean cooking. Their firm skin holds up to long cooking and their creamy interior thickens stews naturally. They pair brilliantly with cumin, smoked paprika, lime, coriander and chilli.
How to Use Black Beans
Use drained tinned black beans straight from the can. Add to soups and stews in the last 20 minutes to warm through without overcooking. Mash for burger patties or refried bean-style dips.
Nutrition
100g (cooked) provides 8g protein, 8g fibre, and is a good source of folate and magnesium.
Chef's Tips
- Black beans turn the cooking liquid deep purple - use a clean white cloth when draining if presentation matters.
- Combine with corn and diced red pepper for a quick, colourful Mexican-inspired salsa.
- They freeze brilliantly: batch-cook dried beans and freeze in 400g portions ready to swap in for tins.
→ Find the best substitutes for black beans
Vegan Recipes Using Black Beans
Learn to cook with black beans on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all US ingredients