Black beans

Soaking is optional, but it shortens cooking and helps the beans cook evenly. Cover them with plenty of cold water for 8–12 hours, then drain and rinse before cooking.

After soaking, simmer them gently in fresh water until creamy and tender, usually 60–90 minutes. Without soaking, allow about 1½–2 hours; keep them covered with water and add salt once they begin to soften.

Boil soaked beans briskly in fresh water for at least 10 minutes before transferring them to a slow cooker; don’t cook dried beans from raw on a low setting. Then cook until completely tender.

Cool them promptly, then keep them in a covered container in the fridge for up to 3–4 days. They also freeze well; freeze in meal-sized portions with a little cooking liquid so they stay moist when reheated.

They’re a staple in black bean soup, chilli and Brazilian feijoada. Season them with cumin, garlic and chilli, then serve with rice, or mash them for tacos and burritos.

Yes, especially in stews, soups and rice dishes. Black-eyed beans are smaller and have a milder, slightly earthy flavour, so they cook differently and won’t give a dish the same dark colour.

A 100 g portion provides 8 g of fibre and 7.9 g of protein. A serving of about 150 g cooked beans is a practical amount to add to a meal.