Asian cuisine, try these jammy plantains and black beans in charred poblano sauce for filling high-fiber tacos.

After soaking the black beans, they're used whole, chopped, or roughly mashed. Fermented black beans are used to flavour vegetables, meats, seafood and bean curd. Try them in the classic Cantonese ...

This black bean dip isn’t just loaded – it’s fully loaded! Mashed black beans, tomatoes, corn, onions, sour cream, and zesty ...

Cover and keep chilled until ready to serve. To make the black bean filling, mash the beans in large bowl with a potato masher, leaving some whole if you like. Heat the oil in a frying pan and fry ...

And if you're making something like black bean soup, you've already got all the ingredients you need. When you're making your ...

Mash gently with a fork so some beans are nicely squished while others stay whole. Sprinkle with chopped coriander leaves to serve. Soak a 500g bag of black beans (available at speciality and ...

Add cumin, drained black beans and reserved liquid. Cover and simmer 5 minutes. Mash with the back of a fork until soft, and season with salt to taste. In a small bowl, combine remaining 8 tsp ...

Briefly rinse the black beans with water, then drain them and put them in a bowl with 30ml (2tbsp) of hot water. Soak for about 15 minutes, then mash them with a fork and mix in the rice wine.