How to Cook Black Beans

Turmeric: 1/2 teaspoon ground — Add to oil early, blooms in fat
Cumin: 1 teaspoon ground — Toast in oil early for deep flavor
Smoked Paprika: 1 teaspoon — Adds meaty, smoky depth to plant proteins
Garlic Powder: 1 teaspoon — In dry rub or seasoning mix
Nutritional Yeast: 2 tablespoons — Add at end for cheesy umami flavor
Ginger: 1 tablespoon fresh grated — Add with aromatics early

🌱 Legumes

Protein: 15g per cooked cup Serving: 1 cup cooked (172g), or one 15 oz can drained Category: Legumes

Preparation

Canned: drain and rinse. Dried: soak overnight, boil 60-90 min

Storage: Canned keeps 2 years. Cooked refrigerate 5 days, freeze 6 months

Method	Temp	Time	Notes
Simmering	190°F	15-20 min	In Cuban-style with cumin, garlic, and bay leaf
Sautéing	350°F	5-8 min	With onion, garlic, cumin for burrito filling
Baking	375°F	25-30 min	Black bean burgers, bind with oats and flax egg
Pressure Cooking	250°F	20-25 min	Dried beans, no soak needed, natural release 15 min
Slow Cooking	200°F	360-480 min	In chili or soup, low 6-8 hours
Air Frying	400°F	10-12 min	Crispy black bean tacos or patties