Organic Black Beans

The black beans cooked up well and made my enchiladas so delicious. If you could describe a bean as "meaty", this is the bean!

After a night of soaking, I threw a pot of these black beans together with some homemade chicken stock and a handful of spices and I can’t tell you much they outshined the protein we served it with. Then I made the leftover beans into a soup with some added celery and onions - delicious! My husband and I got 4 meals out of one bag and thoroughly enjoyed every bite. The texture beat any canned or dried beans I’ve used before and these will be a constant in our pantry!

So delighted to use these beans in my recipes! They keep for 2 weeks in the fridge which gives me plenty of opportunity to use them in soups and salads.