Black turtle bean

A pot of black beans cooked from dried Canned beans are fine; a pot cooked from dried with onion, garlic and a bay leaf is cheaper and far better, and the cooking liquid turns into a silky broth worth keeping. Store the beans in that liquid so they do not dry out, and, like other cooked leftovers, plan to finish them within three to four days. The week's uses write themselves: tacos and burritos with the shredded chicken or pork, a grain bowl with rice, salsa and pickled onions, a quick soup blended from a ladle of beans and their broth, or a pile on toast under a fried egg. Drain what you need and leave the rest in the pot liquor.