It’s no magic; canned black beans are a common member in the pantry. Once you’ve picked your favorite variety, you need to learn how to cook canned black beans in a simple, easy and seamless manner to finally save your meal.
From the tasty chili and soup to burritos and most rice dishes, canned beans know how to best maneuver on your table to be the best hero of the meal. It is therefore so important to understand the ins and outs on cooking canned black beans.
There are several ways on how to cook canned black beans for your meal. Here are some;
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How to Cook Canned Black Bean Burritos with Cilantro Pesto
How to Cook Cuban-Style Black Beans
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How to Cook Tangy Tortilla Toss
Tangy Tortilla Toss is a full-flavored dish of crisp tortillas combined with meaty beans, green salsa, and cooling sour cream.It is great when served for breakfast, topped with scrambled or fried eggs.
Black Bean Sweet Potato Chili
To get the best results from your caned black beans recipe. You need to carefully handle the beans. Here are some mistakes to avoid when handling canned beans.
Not Rinsing the Beans First
When you open any can of beans, you’ll first notice a goopy liquid that surrounds the beans. The liquid is extra starchy and is usually full of sodium. Unless the recipe calls for you to use this liquid specifically, don’t dare to use it in your dish.
Over-Seasoning the Beans
When you are in the kitchen, seasoning is always an important procedure in the cooking process. Canned beans is a major exception to this process.
Hold back on that salt. Because of the excess sodium in the canned beans, putting too much seasoning easily makes your meal super salty.
Wrong Canned for Dried Substitution
Dried beans have a way of increasing in both weight and volume once they are cooked. Sometimes you might want to avoid the long wait of soaking dried beans and substitute them with canned beans; you must consider that the weight and volume changes do not take place in canned beans.
A simple rule we recommend is using at least two cans of canned beans to replace one cup of dried beans required in the recipe.
Less Drying Before Roasting
When you have rinsed and drained the canned beans, they can be used as is, but not in the case of a recipe that requires roasting of the beans. For roasting, it will require an extra step of drying before actually roasting them.
Otherwise, you will not achieve the crispy exterior that makes chickpeas and other beans always delicious. Therefore take the next step and ensure the beans are completely dry.
Storing Leftover Beans in the Can
The closed metallic can have a way of preserving the beans, but once opened it loses its preservation capabilities. Do not store leftover beans back in the bean can.
While it’s a common tempting practice, your beans will pick up the unappetizing metallic taste. Therefore if you have any Leftovers, find another way to keep them, like in covered glass or plastic containers in the fridge rather than in the can.
Black beans are suitably named: a shiny, ebony pack of nutrition and flavor. They preserve their earthy, priced, hearty flavor even when canned. Once you pop the top, they will be ready to eat after a quick rinse, and applying different methods of simmering in soups and stews without losing the firm bite. No wonder they are a staple in the world and will always be in your kitchen pantry.
If your body is not getting enough supply of fiber, what better way than taking a steaming bowl of freshly sautéed black beans to overcome the fiber deficiency? Beans are an important portion of any healthful diet.
Extremely rich in fiber, vitamins, antioxidants and, minerals, black beans are those wonder beans that enrich your healthy living.
But how should we acquire our beans? Canned beans are convenient, and have the same nutritional value as home-cooked. And when you do use canned, be sure to try our different techniques on how to cook canned black beans.