Black Turtle Beans

10 - 60 lbs
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Small shiny Black Turtle beans (aka black beans) are meaty with hints of earthy-mushroom flavor.  Not only delicious, they’re also very nutritious - a plate of black beans and rice affordably provides complete vegetable protein.

While a lot of the refried beans served in America are made with the common pinto, many authentic restaurants off the beaten path serve black beans instead.


Dried black turtle beans are best stored in an air-tight container in a cool, dry place.


Black turtle beans are a great bean choice for Brazilian, Costa Rican, Cuban, Venezuelan, Cajun & Creole foods. They can be refried or boiled for use as a side dish or in a main course, and pair equally well with meats and vegetarian options.

Try making nutritious and delicious black bean soup (which usually has a spicy kick from fresh or dried chilies), adding them to chili or putting them in burritos instead of or in addition to pinto beans.

Basic Cooking Technique:

Prior to cooking dry black turtle beans, they should be soaked overnight and then rinsed.

Perhaps the easiest way to cook them is simply to boil them in salted water for three minutes, then simmer, covered, until they're tender. Once they’ve finished cooking, you can add them to dishes immediately, or shock them in an ice water bath (stopping the cooking process) for use later in the day or in cold salads. One cup of dried black turtle beans will yield about 2 ¼ cups cooked beans.

How to Soak & Cook Dry Beans

Bean Recipes

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