Seasoned beans are a low-cost and delicious starting point for meal inspiration.Seasoned beans are prepared differently than plain beans and traditional baked beans.Flavor combinations range from Latin to Indian and American cuisines.<\/p>\n
\u201cBeans, beans, they\u2019re good for your heart\u201d \u2026 and we all know how the rest of that rhyme goes! Other things we know about these mighty little bites are that they\u2019re good for plant-based diets<\/a>, lots of recipes and your wallet, which is perhaps why their popularity is again peaking. It\u2019s also why food manufacturers are increasing their range of products featuring this versatile ingredient with the growing category of seasoned beans.\n<\/p>\n But what are seasoned beans? And what makes them different from the beans we grew up grabbing off the shelf? Because historically, in the U.S., we\u2019ve had two major categories of canned pantry beans<\/a>: baked beans, like the sweet, saucy ones Heinz introduced in 1886, and recipe or plain beans, which are mostly untampered with other than firming agents and various levels of salt for preservation and flavor.\n<\/p>\n The latter are the ones you\u2019ll find by variety at the grocery store under store labels and national or international brands such as Goya, that you then gussy up with seasonings at home. But those end results are what\u2019s now adding a bit more excitement and diversity to the bean aisle, as pre-seasoned beans with global flavor profiles become more readily available.\n<\/p>\n How Are Seasoned Beans Prepared? <\/p>\n Many of the seasoned beans on the supermarket shelves follow Latin traditions, and it makes sense. As a staple food for that culture, there\u2019s a long history of recipes that honor the ingredient, making already-flavored beans an easy go-to and time-saver for Central and South American\u2013style dishes<\/a>.\n<\/p>\n The way James Beard\u2013recognized Peruvian chef Arnaldo Castillo<\/a> (of Tio Lucho\u2019s in Atlanta) \u201cdoctors up\u201d his beans is by starting with a little fat. \u201cI\u2019ll grab some salted fatback or smoky bacon, dice it really small and render it out in a pan. I like to add a splash of olive oil, too, because using a mix of fats helps layer the flavor.\n<\/p>\n \u201cNext, I build a quick sofrito right in the pan\u2014diced onions, white or red (whatever\u2019s handy), then cook in a little tomato paste. I\u2019ll add a splash of Worcestershire, splash of soy sauce and season with cumin, oregano or Italian seasoning.\n<\/p>\n \u201cAfter that, I crack open whatever beans I\u2019m feeling that day\u2014canary beans, pinto, black beans, et cetera<\/a>\u2014and dump them straight into the pan, loosening everything with some unsalted stock and a sprinkle of chicken bouillon powder. Then I just let it all simmer low and slow for 10 to 15 minutes,\u201d he says.\n<\/p>\n All of this can sound like a lot of work, which is what\u2019s making seasoned beans a pantry hero<\/a>. And the sofrito, a labor of finely diced aromatics and bloomed spices, is often what adds the magic.\n<\/p>\n Ten years ago, when Fillo\u2019s launched, \u201cthere were no traditionally seasoned ready-to-eat sofrito beans on the market,\u201d Daniel Caballero<\/a>, the brand\u2019s president and founder, tells us. \u201cPowders, flakes, extracts or freeze-dried vegetables just can\u2019t replicate the homemade flavor of traditional fresh sofrito!\u201d he says, and it became the premise their entire product line was built around.\n<\/p>\n Somos has become another favorite among consumers seeking a shortcut, focusing on distinctly Mexican flavors. Co-founder and CEO Miguel Leal<\/a> shared, \u201cIf you want plain beans, there are already plenty of options available, but we felt this category really needed full recipes of slow-cooked beans made with vegetables and spices<\/a>, just like what they serve in kitchens across Mexico and restaurants in the U.S.\u201d\n<\/p>\n Another part of the world well-represented in seasoned legumes<\/a> is India, with brands like Tasty Bite offering easy seasoned solutions. And familiar brand Bush\u2019s Beans has developed a whole Sidekicks line, \u201cincorporating savory, zesty and spicy twists with different spice mixes incorporated into each batch of beans for distinctive flavor,\u201d says Stephen Palacios<\/a>, their senior vice president of marketing.\n<\/p>\n Ways to Use <\/p>\n Seasoned beans can be a wonderful jumping-off point for easy meal inspiration<\/a>, providing a flavor profile to riff off and enhance, or becoming part of a sauce to enhance other components, like rice or a salad.\n<\/p>\n \u201cFlavorful Mexican beans unlock meals instantly,\u201d Leal says. \u201cOur most popular seasoned beans are our Mexican Black Beans. It\u2019s the one people come back to again and again because it fits into any meal, like tacos, bowls, quesadillas.\u201d\n<\/p>\n \u201cOur other top seller is actually our recently launched breakout hit: Mexican Street Corn Pinto & Black Beans. They became a fan favorite almost immediately!\u201d he adds. \u201cThe flavor is inspired by \u2018cowboy caviar\u2019 and is a blend of esquites-style Mexican street corn with beans, chiles, lime and a subtle hit of heat from a little jalape\u00f1o. These are really a full side dish and people love that they pack a punch of flavor without needing extra toppings or sauces,\u201d complementing a meal of grilled meats and veggies well.\n<\/p>\n Bush\u2019s Sidekicks flavors like Southwest Zest and Taco Fiesta are \u201cperfect for taco night<\/a> or grain bowls,\u201d promises Palacios, and Bush\u2019s chili beans \u201chelp you whip up a homemade chili in no time,\u201d he says.\u00a0\n<\/p>\n The most important thing is to experiment, Caballero advises. Through the years, \u201cpeople have shown us new and interesting ways to eat sofrito beans. We\u2019ve seen everything, from salads and sandwich toppings to dips, casseroles, stuffings and tapas.\u201d And Castillo says, \u201cWe like to keep beans handy, so our baby girl can have some for dinner. They\u2019re simply great leftovers, and if we\u2019re doing burritos on a particular night, we\u2019ll just add seasoned beans to our filling.\u201d\n<\/p>\n In short, as Palacio puts it, \u201cSeasoned beans can do more than people think. They\u2019re hearty, versatile and full of flavor whether they\u2019re the star of the show, a satisfying side or a surprise ingredient that steals the dish.\u201d And he couldn\u2019t be more right.\n<\/p>\n Health Benefits <\/p>\n We mentioned before that beans are good for your heart. But that\u2019s only the start.\n<\/p>\n Eating beans offers dietitian-confirmed benefits<\/a> such as improving gut health<\/a>, helping with weight maintenance and increasing satiety.,, Plus, beans contain potassium, folate and iron, as well as plant protein and fiber<\/a>.,,,\n<\/p>\n While there\u2019s a slight trade-off for potentially more sodium, sugar and fat in seasoned beans, the added ingredients can offer benefits of their own. For instance, Caballero points out, \u201cOur sofrito beans have the additional benefit of healthy fat from the extra-virgin olive oil<\/a> and a variety of vitamins and minerals from fresh vegetables.\u201d\n<\/p>\n Additionally, many seasoned beans are vegetarian or have vegetarian options<\/a>, are gluten-free and often come in convenient microwaveable pouches, which are great for storage and eco-friendliness and offer an alternative to canned beans<\/a>.\n<\/p>\n How to Store <\/p>\n Whether your seasoned beans arrived in your kitchen in a pouch or a can, they \u201cshare a similar shelf-stable window of about two years,\u201d says Caballero, and they should be kept in a cool, dry space. If you\u2019re concerned about storage, he points out that additional benefits of choosing pouch packaging is \u201ca smaller, lighter pantry or packing footprint.\u201d\n<\/p>\n Regardless of how they came, once opened, any leftovers should be stored in an airtight container in your refrigerator. Palacios recommends no more than three days of storage, and Castillo agrees.\n<\/p>\n \u201cMake sure they cool down completely before you pack them up,\u201d he warns. \u201cA lot of people put hot food straight into a container, close the lid and stick it in the fridge, but if you do that, the food doesn\u2019t cool properly and you create a danger zone where the beans can spoil a lot faster.\u201d\n<\/p>\n How to Freeze <\/p>\n \u201cFrozen seasoned beans hold up really well,\u201d Castillo says. His method is to put them in a small deli container or to let them cool fully, then transfer them to a labeled zip-top plastic bag. \u201cLay the bag flat in the freezer so it freezes evenly and saves space,\u201d he advises.\n<\/p>\n \u201cWhen you\u2019re ready to use them, pull the bag out earlier in the day, run the sealed bag under warm water just long enough to loosen the beans, then put them in a bowl to microwave or in a pot on the stove. They come back to life really nicely!\u201d he says.\n<\/p>\n \u201cYou can store opened seasoned beans in a freezer bag or freezer-safe container for up to seven months,\u201d Palacios adds, letting you come back to those flavors any time you like. \u00a0\n<\/p>\n Meal Plan to Try Whole-Food Plant-Based Diet Plan, Created by a Dietitian<\/p>\n <\/a><\/p>\n Our Expert Take <\/p>\n
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