This Hearty black beans make delicious soups, tacos, enchiladas, salads, salsa, chili, and more. When cooked with whole grains like brown rice, they form a complete protein. If you’re feeling creative, even try tucking them into brownies for a boost of protein and fiber!

Black beans are a treasure trove of vitamins and minerals, including folate, magnesium, vitamin B1, copper, manganese, phosphorus, and molybdenum. Vegetarians and vegans, rejoice: black bean flour is packed with iron and has more protein per quarter-cup (eight grams, to be exact) than an egg! Black beans are also low-glycemic and fiber-rich, so unlike with refined flour, you don’t have to worry about blood sugar spikes.

FUN FACT! Black beans get their deep black color from anthocyanins, the same vision-boosting antioxidants found in blueberries and bilberries.

Shelf life: One year if properly stored

Storage: Cool, dry, dark area. Black Beans can be refrigerated or frozen to extend freshness.