Beans have long been part of a protein-rich staple food in TexMex cuisine and surely around the world.
Like all beans, black beans are measurably more delicious when prepared from dried, rather than canned beans. But turning a rock-hard little nugget into a silky, satisfying stew takes some effort. Among all groups of food commonly eaten worldwide, no group has a more health-supportive mix of protein-plus-fiber than legumes. Included here, of course, is the amazing protein-plus-fiber content of black beans.
Tip: Quick-soak method: Cover beans with water, bring to a boil, and boil for two minutes. Remove from heat and let sit for two hours. Drain, cover with fresh water and continue cooking. This method may cause your beans to break-up when cooking. Use the overnight method for dishes where it is essential the beans stay whole, such as salads and relishes.