Prepping dry black beans is simple and flexible.

• Sort and rinse: Spread beans out to remove any small stones or debris, then rinse under cool water.
• Soak (optional): Soaking can help shorten cook time and promote even texture. Try an overnight soak (6–12 hours in plenty of water), or a quick soak (boil 2–3 minutes, then rest 1 hour). Drain and rinse before cooking.
• No-soak cooking: You can simmer unsoaked beans; they’ll just take longer. Keep beans covered with water and start checking for tenderness periodically.
• Flavor and timing: Add aromatics (onion, garlic, bay leaf) while cooking. Season to taste; timing for salt is a personal preference. Cook times vary by bean age and equipment.

Both are great pantry staples, but they fit different needs.

• Convenience: Canned beans are ready to eat—just drain, rinse, and add to recipes. Dried beans require soaking (optional) and cooking time.
• Customization: Starting with dried beans lets you control texture and seasonings from the start.
• Sodium awareness: Canned beans may include salt. With dried beans, you season as you go. You can always check the Nutrition Facts panel for details.
• Texture: Many cooks find dried beans have a creamier interior when cooked gently.
• Storage: Dried beans store well in a cool, dry place; canned beans are shelf-stable, too. Choose what fits your schedule—both are easy to add to your Walmart Pickup & Delivery order.

If you’re watching salt in your cooking, a few simple steps can help.

• Start from dry: Dry black beans don’t come with added salt, so you can season to taste.
• Build flavor without salt: Use onion, garlic, cumin, oregano, smoked paprika, bay leaf, citrus, and fresh herbs. Layer flavors with sautéed aromatics and a splash of lime at the end.
• Time your salt: Add salty ingredients (like broth, cured meats, or bouillon) gradually and taste as you go.
• If using canned: Drain and rinse under running water to help remove some surface sodium before adding to your dish.
• Check labels: Review the Nutrition Facts on the product page or package to compare sodium per serving.

You can find carbohydrate and fiber details on the Nutrition Facts panel.

• On the package: Dry black beans list serving size, total carbohydrate, and dietary fiber per dry serving.
• On Walmart’s product page: Scroll to the Nutrition Facts section for that same information when available.
• Dry vs. cooked: Labels for dry beans are typically based on dry weight. After cooking, volume increases (about 2.5–3 cups cooked from 1 cup dry), so portion sizes change.
• Tracking portions: Measure your cooked beans and reference the brand’s panel or a reliable nutrition source for cooked equivalents.
• Variations: Values can vary by brand and preparation method, so it’s helpful to check the specific product you’re using.

Good storage keeps beans fresh and ready for quick meals.

• Keep them dry: Store in an airtight container in a cool, dry, dark place to protect against moisture, heat, and light.
• Bulk tips: If you buy large bags, divide into smaller, airtight containers to limit air exposure and make pantry use easier.
• Rotate stock: Use older beans first. Over time, beans may take longer to soften during cooking.
• Avoid odors and pests: Seal tightly and keep away from strong-smelling foods.
• After cooking: Refrigerate in an airtight container with some cooking liquid and use within a few days, or freeze portions for longer storage. Reheat thoroughly before serving.