• Black Turtle is a classic soup bean, that stores well and is an important sources of protein in vegetarian diets. It is especially well known in Latin American countries like Costa Rica."Pura Vida"!
  • Black Bean flowers are esthetically pleasing as well as tasty. If you overproduced the plant, then start putting the flowers in your salads. Otherwise wait to harvest and store them as long as you like in the cupboard.
  • Black Turtle Bush bean bods, ready to harvest tout a creamy white colored pod. "Black beans in a white pod?", you ask... Will nature never quite the jokes? I hope not.

Phaseolus vulgaris

Black Turtle is a classic soup bean, that can be stored well for up to a year or more, so don’t worry about planting too many. It’s primary use is  a dry shell bean. Great for the breakfast feast, eggs and Gillo Pinto. This hardy bush type has great disease resistance and does well even in drought and heat! If picked young, pods can also be used as a snap bean. It’s an oval bean that is jet black. It mature in about 90 days in a medium to large container.
Black beans are widely used throughout Latin America, the  Caribbean, and the southern United States, especially in Florida and Texas. Black bean soups, stews and sauces are very common in Latin American  countries. Black beans are becoming more popular in the United States, due to increased immigration from Latin American countries, and the culinary traditions these immigrants bring with them.

As are all legumes, Black Turtle beans are high in protein. Dried beans are important sources of protein in vegetarian diets especially. But note, it’s protein is incomplete and does not contain all 9 amino acids. Other grains will provide the missing amino acids or small amounts of dairy products, meat, poultry or fish. Fish contain the complete essential proteins. Long ago, via the 3 sisters style of planting in Central America and southern Mexico, corn supplied the missing amino acids, and squash was an additional source of vitamins. Black beans, as are all dried beans, are a good sources of starches, fiber, B vitamins, iron, zinc, phosphorus, complex carbohydrates and calcium. About half of the calcium is lost during cooking. High percentages of the other nutrients remain however, even after cooking.


Using Black Beans

Cleaning Black Beans

Black beans, like all dried beans, can be soaked before cooking. This hydration helps to reduce the cooking time, but it does effect nutrient content and flavor adversely. Because they are small, 2-4 hours soaking in cold water should suffice. Drain, and cook as per recipe.

If you don’t have the time, boil the beans in water for 1-3 minutes, turn off heat, cover the pot and let them sit for one hour. Drain and proceed as per recipe. However, there is a problem with this quick soaking (boiling for 1-3 minutes) method. Hot water increases the solubility of the water soluble nutrients, and softens the cell membranes of the beans, further accelerating the loss of these nutrients. This should be a consideration, because of the long cooking time during which more nutrients are lost. Cold soaked and cooked at a very gentle simmer, beans retain most of their nutrients, which are considerable.

Cooking Black Beans

Drain the soaking water and add cold water, 1 part beans to 2 or 3 parts cold water. Bring to a boil, then reduce heat to a very slow simmer, so the beans stay in their jackets. Simmer for 2 hours. See the video above for a great bean recipe on YouTube


Planting Black Turtle Beans

It is a medium sized bush plant so lets put her in the round 50lt Fincita container or the 40lt Hydro. For best results you can inoculate the seeds/beans before planting. Legums do not transplant very well do to their fast growth habit. SO let’s inoculate and plant them directly in the AMC auto maintenance containers.