Black beans known for their creamy texture, mild nutty flavor, and ability to hold shape when cooked. Commonly used in soups, and Creole dishes, they are high in protein and fiber, making them a popular plant-based meat alternative.

Flavor/Texture: Creamy, slightly nutty flavor.
Appearance: Small and slightly more oval than kidney beans.
Culinary Uses: Classic black beans and rice, chili, soups, and stews.
Preparation: Must be boiled/cooked thoroughly to destroy natural toxins (phytohaemagglutinin).