Mpc: OB213 | GTIN:

Dehydrated Organic Black Beans

Our Organic Dehydrated Black Beans have been pre-cooked and dehydrated, allowing for shorter cook time and added convenience. This quick-cook variety is great for preparations in which time is of the essence.

  • Approximately 3/8 inch long with smooth, dark skin and creamy white center

  • Pre-cooked then dehydrated to shorten the cooking process from multiple hours to just minutes

  • When cooked, black beans have a dense, meaty texture and an earthy, slightly sweet flavor

  • Certified organic to the specifications of the USDA National Organic Program

  • D'allesandro
    Price: $16.15
    $1.35 / Ounce

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    Suggested uses

  • Rehydrated beans can be added directly into finished dishes such as salads and soups

  • Can also be used in other applications such as a filling for burritos, pureéd with herbs and spices to make black bean dip, or served with rice for a simple vegetarian dish

  • Basic prep

    Simmer beans in liquid for 10 to 12 minutes, or soak for 1 hour until tender. Rehydrated beans can be added directly into finished dishes, or used in alternative applications.

    Storage & handling

    Store in a dry, cool place.

    Ingredients

    Organic black beans

    Our convenient Organic Dehydrated Black Beans are pre-cooked then dehydrated, preserving them for future use while also reducing future cook time. With no need to soak, rinse or cook for multiple hours, our Organic Dehydrated Black Beans are a timesaving ingredient for all kinds of applications. Instead of 1 to 4 hours of cook time, as is needed with other dried beans, these dehydrated beans need only be simmered for 10 to 12 minutes, or simply soaked in cool water for about one hour.

    Ranging in size from that of a pea to 1/2 inch long, black beans hold their shape well throughout the cooking process. With a meaty texture and slightly earthy flavor, black beans add body to everything from dips and soups to salads and burritos.

    Black beans have been a diet staple in Latin American cultures for centuries, with a history dating back almost 7,000 years. Black beans play an important role in the cuisines of Mexico, Brazil, Cuba, Guatemala and the Dominican Republic. Brazil’s national dish, feijoada, is a rich, long-simmered stew made from black beans and an assortment of fresh and smoked cuts of pork and beef. Frijoles negros, as the beans are called in Spanish, is a simple stewed bean dish prepared throughout Cuba, Puerto Rico and Mexico and is seasoned with onion, garlic, spices, and sometimes leftover cuts of pork or bacon.

    Black beans are members of the legume family – plants grown for their edible seeds and pods, which boast a high nutrient content with low-maintenance production and storage. They contain protein, essential minerals and fiber while also being low in fat.

    Believed to have originated in Peru, beans (phaseolus vulgaris) were spread through trade throughout South and Central America, and were later introduced to Europe in the 15th century by Spanish explorers. Widely known as an inexpensive source of protein and other nutrients, they have become a diet staple in many cultures.

    Classic recipe

    Szechuan Black Beans

    Organic dehydrated black beans are cooked organic black beans that have been dried for quick use. These beans can be tossed in soups as a last ingredient or fluffed up with quick-cook rice. Our recipe recreates a popular style of fermented black bean sauce typical in Mandarin cuisine.