Black beans are descriptively named—they’re black in color. You may have heard those called turtle beans, referring to their shiny, dark, shell-like appearance. Black beans have a rich flavor that some compare to mushrooms. Their texture is velvety and these beans easily maintain their shape during cooking.
Black beans are yet another type of ‘kidney’ beans. They are more unique in their composition because of the antioxidants and anti-inflammatory phytonutrients they have. A serving of black beans provides special support for digestive tract health, particularly for the colon; and many studies show a significant decrease in the risk of cancer, particularly colon cancer with a healthy diet of black beans. Along with protein, plus fiber, these beans are an excellent choice to add to salads and to many other food dishes.
If you haven’t tried black beans, I encourage you to do so. We enjoy a spicy black bean soup that we buy from Trader Joe’s, but there are others on the market at your local grocery store. We also enjoy black beans, rinsed and drained and added to a nice lettuce salad.
I encourage you to branch out. Try some black beans. You just might find out that you really like them. And, remember, they’re good for your health.
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