![]() How to cook dry black beans on the stovetop We enjoy them stuffed into a baked potato or even air fryer baked sweet potato – like this recipe! They’re a great addition to casseroles as well, like this dairy-free taco casserole. You could even make Mexican black beans and rice and serve over shredded romaine with homemade taco sauce for a delicious burrito bowl for lunch. We use them to make black bean tacos, black bean burritos, over scrambled eggs, or even potato hashbrowns for breakfast. If you were using for a black bean and corn salad or using the beans in a fresh uncooked recipe we recommend draining and rinsing the beans. We use the liquid to thicken it up without using cornstarch or other thickeners. Draining is optional when it comes to making cooked beans like this recipe. ![]() The thick liquid in the canned beans is made up of the cooking water when they can the beans. You could use fresh onions and garlic in a little olive oil instead of dried, but we find that the seasonings work well and also thicken up the beans. To finish we squeeze a bit of lime and add freshly chopped cilantro. We use our homemade taco seasoning, cumin, onion powder, and a bay leaf. It’s easy to whip up and only takes about 30 minutes when you use canned black beans. There are tons of different recipes to make black beans, but our favorite is using spices you already have at home. Beans and legumes support heart health and are loaded with protein, potassium, vitamin B6, folate, and tons of fiber. Yes! They are very good for you! In fact, you can eat black beans every day as a part of a heart-healthy diet. Simmer for 15 minutes if you want a loose liquid and 25-30 minutes if you want them with the liquid cooked down like ours.
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