This recipe isn’t limited to black beans. You can easily substitute with kidney or pinto beans. Canned beans are an excellent source of protein and fiber, are high in folic acid, and are a low glycemic index food. I use the canned version for simplicity. If you cook your own beans, make sure to keep the water. When done let them soak back the nutrients in the water for roughly an hour. When buying canned beans, check the label for low sodium.