Black beans are a low-cost protein source. Beans, unlike animal-based proteins like meat and eggs, are high in fiber. However, not all black beans are created equal. Some are superior to others. The best black beans are sold dry, have a smooth appearance, remain whole when squeezed, and are purchased from a store or shop with a high stock turnover. You can make sure you’re getting your money’s worth by looking for these key features.
The best black beans are, in general, dry beans. Canned beans are convenient, but they aren’t the best option unless convenience is your top priority. Beans from a can have already been cooked, so they’re usually mushy or overdone. Many of them also have high sodium levels or preservatives, which you may not want. You can control how much cooking black beans receive by buying them dry, and you can choose how much salt, seasonings, or other ingredients are added to them, so you know exactly what you’re eating.
Beans of high quality have a distinct appearance. When squeezed, they should have a smooth, firm appearance and resist pressure. On the surface of the beans, cracks or wrinkles indicate advanced age or rough handling, both of which degrade the beans’ quality. Beans that are mushy or change shape when pressure is applied have been exposed to moisture and may be rotten and unsafe to eat. Cooking will kill mold, but it will not remove any toxins that the mold has produced previously.
Beans of high quality should have good kernel integrity, meaning that the majority of the beans should be whole. A few broken beans are an unavoidable result of the black beans’ processing and sorting at the plant. However, if the majority of the beans are broken, it indicates that they were packaged in a less-than-scrupulous manner. Because the exposed surfaces absorb water faster than the skins, broken beans are a problem. This changes the cooking time and makes avoiding mushy beans more difficult.
Finally, young black beans will be the best. Dry black beans, like all beans, become harder with age. No matter how long you cook beans that have been stored for more than a year, they will never soften properly. Because not all jurisdictions require dry bean expiration dates, it’s best to buy them from a store or shop that sells a lot of them. The beans will not have been sitting in the store for a long time if the turnover rate is high.