Black Beans

Small, shiny, deep-black beans (*Phaseolus vulgaris*) with cream-colored flesh and a dense, meaty texture. The foundational legume of Latin American and Caribbean cuisines — at the heart of Cuban moros y cristianos, Brazilian feijoada, Mexican frijoles negros, and countless soups, stews, and bowl meals. Rich, earthy, almost mushroomy flavor when well-seasoned. Excellent complete-protein partner with rice, corn, or wheat tortillas.