These dried black beans are a staple ingredient in Mexican cooking. The beautiful, inky-black beans have been dried – retaining the beans’ natural nutrients - so they should be soaked before use, see below for cooking instructions.
The dried black beans are delicious in burritos, stews and salads. Use up cooked beans in a ‘refried dip’ by frying them with pork fat and epazote and then mashing. Also try stirring cooked beans with onions, garlic, chipotle powder, cumin and chillies for a delicious side dish.
Pick over the dried black beans for stones, and rinse in cold. Boil the dried black beans for ten minutes, and then reducing to a simmer until soft.