'black bean' on Serious Eats

So You Like Flavor? Don't Soak Your Black Beans!

I've spent my whole life soaking black beans before cooking them just like every other bean around. But Russ Parsons of the L.A. Times recently chastised me for it, claiming that un-soaked black beans are better in almost every way. I put it to the test, comparing soaked and un-soaked beans for flavor, texture, color, ease of preparation, and, er, digestibility. Guess which method came out on top? More

Really Awesome Black Bean Burgers

These black bean burgers have a complex, satisfying flavor and robustly meaty texture that even devout carnivores will love (seriously, try them with bacon on top). The mixture comes together in just 25 minutes and can be used to make patties for cooking either on the backyard grill or indoors in a skillet. More

Vegan: The Best Sweet Potato and Bean Chili

When I was a kid, we had a strict "30 minutes of screen time per day" rule, which meant that every day was filled with an epic internal struggle. You can bet your butt that now that I'm my own boss, I make as few forced choices as possible. For instance, why choose only one type of chili when you can have several? Last year, I took pains to develop a recipe for the Best Vegetarian Bean Chili, which is admittedly fantastic, but you know what else is fantastic? Sweet potato chili. And that's what we're making today. More

The Food Lab: Black Bean Soup With Chorizo and Braised Chicken

As any chef or grandmother will tell you, if you want a soup that's as tasty as it is hearty, a soup that's soulfully good, then a bit of technique is in order. Take, for example, this rich, savory, and spicy black bean soup flavored with smoky chorizo and chipotle peppers, with tender braised chicken. Now, I could just add all the ingredients to a pot, set it simmering on the stovetop, and come back a while later to a perfectly satisfying meal. But by taking a few extra steps, I end up with a bowl of soup that'll knock your socks off with flavor. I'm serious. Knock. Your. Socks. Off. More

Sunday Brunch: Chicken and Black Bean Tamales

Tamales are a staple in many South American countries, and are great for both a filling brunch and a quick snack. For the filling chicken thighs are simply seasoned and grilled, giving the meat a bit more flavor then the more common braised-to-boiled meat. Half the black beans are mashed to give the filling some body as well as some whole beans for texture. More

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