Since they're already cooked, all you have to do is drain the can of black beans of their liquid (if necessary), give them a rinse, and they're ready to eat. They're ready to eat if you prefer a ...

Read more: 16 Little-Known Facts About Salt Canned black beans are covered with a viscous liquid that typically consists of ...

The soaking liquid will have plenty of flavour, and is often included in the recipe. After soaking the black beans, they're used whole, chopped, or roughly mashed. Fermented black beans are used ...

Tinned black beans makes this batch of refried beans ... Add the drained beans to the pan along with 125ml/4fl oz of the reserved bean liquid. Crumble in the stock cube and stir to dissolve ...

Image Courtesy of Mexico in My Kitchen By Anthony Curioso and Jackie Wright According to the Latino Foodie blog, sofrito is a staple in the cuisine of many Latin American countries, each with its ...

Oaxaca, Mexico, is home to the tlayuda, an oversize corn tortilla topped with black beans, cheese, meats and a spate of other ...

Remove from the heat and blend with a stick blender until smooth. Return to the heat, add the black beans with their liquid, season with a squeeze of lime or lemon juice and more salt if needed ...

The beans were (and still are) my favorite part of the whole experience. Bean and cheese was always my favorite breakfast ...