Legume
Black Bean
Black beans (turtle beans) are small, shiny black Phaseolus vulgaris beans with a dense texture and deep, earthy flavour. Central to Latin American, Caribbean, and Tex-Mex cookery, they star in soups, rice dishes, burritos, and salads. They hold shape well when simmered and lend dark colour to broths. Dried and canned black beans are pantry staples; cooking water is often kept for body and colour.
Also known as: Frijol negro, Feijão preto
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Breeds, cuts & preparations
Variety
Black BeanBlack MagicBlack TurtleDominoMidnight BlackPhaseolus vulgaris
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicDry FarmedFair TradeHeirloomLocally GrownNon-GMOOrganicRegenerativeSeasonalSingle Origin
Preparation
BoiledCannedChilledDriedFermentedFreshFriedFrozenMashedPureedSoakedSteamedWhole
CommonCharacteristic
CreamyDarkDenseEarthyMeatyMildSavoury
History
MX
Black bean landraces were domesticated in Mesoamerica with maize and squash.
Black beans spread with Iberian and African-Atlantic foodways across the Americas.
BR
Black beans anchored feijoada and everyday Brazilian bean plates.
US
Canned black beans and Tex-Mex cuisine popularised the type in North America.