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The black bean is widely used in Mexican cuisine. Often as a substitute for the common brown bean. With its black color, meaty texture, and size (smaller than the brown bean), it has a distinctive appearance. The flavor is described as earthy. The black bean is rich in magnesium, thiamine, folate, B vitamins, antioxidants (anthocyanins), proteins, and fiber. Due to its high protein and fiber content, it can be used as a meat substitute, with the significant advantage that the processing of carbohydrates occurs evenly. All of this leads to enthusiastic athletes who enjoy eating it. The black bean can be used in vegetarian dishes, soups, or as a substitute for the brown bean. Delicious dishes to try with black beans include 'feijoada', 'platillo moros y cristianos', and 'gallo pinto'.