Black Beans Organic

What is in the tin?

Organic black beans, water and salt, and nothing else on the label. Kazidomi sells this 400 g format already cooked, so it is ready to warm through or to eat cold. The raw material comes from Argentina or Canada depending on the batch, and the canning is done in Italy.

Black beans or red kidney beans: what is the difference?

The Kazidomi black bean has a finer skin, softer flesh and a faintly earthy taste, the one Mexican and Brazilian cooking is built on. The kidney bean is firmer and holds up better in a long-simmered chilli. For a dark soup or a vegetable patty, the black bean is easier to work with.

Do I need to soak them?

No, soaking is for dried beans. Kazidomi black beans are already cooked in the tin: drain them, rinse them under clear water to shift the canning liquid, then use them as they are. A few minutes in a hot pan is all they need before they reach the plate.

What do I put them in?

Tacos, burritos, a chilli, a feijoada, a salad with sweetcorn and coriander, or mashed as a filling for patties. Kazidomi black beans also blend into a brownie batter, where they take the place of part of the flour without announcing themselves in the finished taste.

How do I keep the leftovers?

In a closed container in the fridge, two to three days at most, and never in the opened tin. Kazidomi black beans freeze well too, drained, in portions. Before opening, the tin lives in a cool dry cupboard; a swollen or pierced tin goes in the bin unopened.