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Black turtle bean
Black turtle bean
Black turtle bean
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from Wikipedia
Black turtle bean, boiled, with salt[1]
Nutritional value per 100 g (3.5 oz)
Energy552 kJ (132 kcal)
23.71
Sugars0.32
Dietary fiber8.7
0.54
Saturated0.139
Trans0
Monounsaturated0.047
Polyunsaturated0.231
8.86
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin A equiv.
0%
0 μg
Vitamin A6 IU
Thiamine (B1)
20%
0.244 mg
Riboflavin (B2)
5%
0.059 mg
Niacin (B3)
3%
0.505 mg
Vitamin B6
4%
0.069 mg
Folate (B9)
37%
149 μg
Vitamin B12
0%
0 μg
Vitamin C
0%
0 mg
Vitamin D
0%
0 μg
Vitamin E
6%
0.87 mg
Vitamin K
3%
3.3 μg
MineralsQuantity
%DV†
Calcium
2%
27 mg
Iron
12%
2.10 mg
Magnesium
17%
70 mg
Phosphorus
11%
140 mg
Potassium
12%
355 mg
Sodium
10%
237 mg
Zinc
10%
1.12 mg
Other constituentsQuantity
Water65.74 g
†Percentages estimated using US recommendations for adults,[2] except for potassium, which is estimated based on expert recommendation from the National Academies.[3]

The black turtle bean is a small, shiny variety of the common bean (Phaseolus vulgaris) especially popular in Latin American cuisine, though it can also be found in the Cajun and Creole cuisines of south Louisiana. Like all varieties of the common bean, it is native to the Americas,[4] but has been introduced around the world. It is also used in Indian cuisine, Tamil cuisine, where it is known as karuppu kaaramani, and in Maharashtrian cuisine, where it is known as kala ghevada. It is widely used in Uttrakhand, where it is also known as "bhatt". It is a rich source of iron and protein. The black turtle bean is often simply called the black bean (frijoles negros, zaragoza, judía negra, poroto negro, caraota negra, or habichuela negra in Spanish; and feijão preto in Portuguese), although this terminology can cause confusion with at least three other types of black beans.

The black turtle bean is the only type of turtle bean. It is called turtle because of its hard outer "shell".[5]

It is not to be confused with douchi, the Chinese dish made with black hulled soybeans.

Background

[edit]
Cooked black beans

The black bean has a dense, meaty texture, which makes it popular in vegetarian dishes, such as frijoles negros and the Mexican-American black bean burrito. It is a very popular bean in various regions of Brazil, and is used in the national dish, feijoada. It is also a main ingredient of Moros y Cristianos in Cuba, is a required ingredient in the typical gallo pinto of Costa Rica and Nicaragua, is a fundamental part of Pabellón criollo in Venezuela, and is served in almost all of Latin America, as well as many Hispanic enclaves in the United States. In the Dominican Republic cuisine, it is also used for a variation of the Moros y Cristianos simply called Moro de habichuelas negras. The black turtle bean is also popular as a soup ingredient. In Cuba, black bean soup is a traditional dish, usually served with white rice. Black beans sticky rice is a Thai dessert.[6]

The bean was first widely grown in the present-day United States after the Mexican–American War (1846–1848). However, initially the variety was primarily grown as a snap pea (for the edible seed pod).[7]

It is also common to keep the boiled water of these beans (which acquires a black coloring) and consume it as a soup with other ingredients for seasoning (known as sopa negra, black soup, or as sopa de frijoles, bean soup), as a broth (caldo de frijol, bean broth) or to season or color other dishes (aforementioned gallo pinto, for example).

Samples of black turtle beans were reported in 2006 to contain total anthocyanins in their dried seed coats of 0−2.78 mg/g.[8]

[edit]
  • Cooked whole black turtle beans on tortillas
    Cooked whole black turtle beans on tortillas
  • A bean dip from black beans
    A bean dip from black beans
  • Salad with corn and beans
    Salad with corn and beans

See also

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Black turtle bean

View on Grokipedia
from Grokipedia
The black turtle bean (Phaseolus vulgaris), also known as the turtle bean, is a small, oval-shaped variety of the common bean with a glossy black seed coat, white hilum (a small ), and creamy white interior, offering a mild, earthy flavor and soft texture when cooked. Native to the and domesticated around 8,000 years ago, it belongs to the family (with nearly 20,000 ) and is valued as an affordable source of plant-based protein in global cuisines. It is a bush-type producing pods with 4–8 , thriving in warm climates with well-drained soils, full sun, and a of 90–100 days. Major production occurs in , the (Michigan leading U.S. output at about 41% as of 2024), and parts of . Black turtle beans are a staple in Latin American, Caribbean, and Mexican dishes such as soups, stews, and moros y cristianos, and their anthocyanin-rich black color suits uses in salads, refried beans, and products like pasta. A half-cup serving of cooked beans provides about 8 grams of protein, 8 grams of dietary fiber, and significant folate, iron, magnesium, potassium, and antioxidants like polyphenols, supporting blood sugar control, heart health, and anti-inflammatory effects.

Botanical Characteristics

Physical Description

The black turtle bean exhibits a compact, bushy growth habit, typically reaching a of 18 to 24 inches (45 to 60 cm) with an erect, sturdy structure that supports prolific pod production without requiring trellising. The leaves are trifoliate, consisting of three ovate to ovate-orbicular leaflets arranged alternately on the stem, with a vibrant green coloration that aids in during its annual herbaceous lifecycle. Flowers emerge in clusters from leaf axils, featuring small, pea-shaped blooms that are predominantly , sometimes tinged with , and measure about 1 cm in length. These give way to flat, green pods, approximately 12 to 15 cm long, which are initially edible as snap beans if harvested young but mature to contain the dry seeds. The seeds of the black turtle bean are notably small and oval-shaped, averaging 8 to 9 mm in length, 6 to 7 mm in width, and 5 mm in thickness, making them more compact than many other varieties. Their coat is a striking, shiny jet-black, attributed to high concentrations of pigments that not only provide the glossy appearance but also contribute properties. A distinctive white hilum, or marking the attachment point to , appears on one end of each , contrasting sharply with the dark exterior. Compared to standard black bean varieties, black turtle beans possess a smoother and shinier seed coat, enhancing their visual appeal and resulting in a firmer, more uniform texture when cooked due to their smaller, denser size. This variety of maintains these traits consistently across growth conditions, distinguishing it in both appearance and culinary performance.

Taxonomy and Classification

The black turtle bean belongs to the species Phaseolus vulgaris L., a member of the legume family , with the full taxonomic hierarchy classified as follows: Kingdom Plantae, Phylum Magnoliophyta, Class Magnoliopsida, Subclass Rosidae, Order , Family (Pea family), Genus L., and Species P. vulgaris L. This species encompasses a wide array of cultivated varieties, including the black turtle bean, which is recognized as a distinct rather than a separate botanical variety. Genetically, the black turtle bean derives from wild Mesoamerican ancestors and is part of the Middle American gene pool of common beans, one of two primary lineages (the other being Andean) that emerged in the . This Mesoamerican origin distinguishes it from Andean subtypes, with genetic markers confirming its divergence and adaptation within Central American populations. In comparison to other P. vulgaris varieties like or beans, the black turtle bean's seed coat color is governed by specific genetic factors, including the violet factor (V) , which promotes production for the characteristic black pigmentation, and modifiers such as the hilum ring (D) that influences color distribution around the hilum, along with extension (Z) that control pattern spread to achieve a solid coat rather than mottled or partially colored appearances. beans, for instance, exhibit lighter brown tones due to recessive alleles at these loci, while beans may show red hues from related pathways, highlighting the role of these in varietal differentiation within the species.

History and Cultivation

Origins and Domestication

The black turtle bean, a of the common bean (), originated through the of wild progenitors in the , with the variety specifically tracing its roots to the gene pool. Genetic and archaeological evidence indicates that P. vulgaris underwent independent events approximately 8,000 years ago, one in (centered in west-central ) and another in the southern . For the black turtle bean, the Mesoamerican is most relevant, where wild forms were selected for traits like non-shattering pods and larger seeds, leading to the development of black-seeded varieties adapted to tropical lowlands. Archaeological findings from the Tehuacán Valley in provide key evidence for early cultivation in , with domesticated bean pods dated to around 2,300 calibrated years () at sites like Coxcatlán Cave, though genetic analyses suggest initial domestication occurred earlier, by 7,000–8,000 years ago. These remains, often found alongside and squash, highlight the bean's role in the foundational "Three Sisters" agricultural system developed by pre-Columbian societies. Ethnobotanical studies further support that wild P. vulgaris ancestors, characterized by smaller, scattering seeds, were gradually transformed through human selection in regions like the Lerma-Santiago River Basin. In ancient Mesoamerican cultures, the black turtle bean became integral to diets as a protein-rich staple, evidenced by its presence in archaeological assemblages from Aztec and Maya sites across Mexico and Central America, where it was consumed in forms like boiled porridges and stews. For instance, Maya communities in the Yucatán Peninsula cultivated black beans as a dietary cornerstone, with residues and artifacts indicating their use by at least 2,000 years ago. This bean's nutritional complementarity with maize underscores its cultural significance in sustaining complex societies. Prior to European contact, facilitated the spread of black turtle bean varieties from southward through trade networks, reaching as far as the by around 1,500–2,000 years ago, where local adaptations occurred but the core black-seeded types retained genetic signatures. This pre-Columbian diffusion resulted in diverse landraces across , with evidence from sites in and showing black beans integrated into highland and lowland farming systems. Such distribution highlights the bean's adaptability and role in indigenous agricultural innovation.

Modern Cultivation Practices

Black turtle beans, a variety of Phaseolus vulgaris, are cultivated as a warm-season annual crop that thrives in temperatures between 70-85°F (21-29°C), with sensitivity to frost requiring planting after the last spring freeze. They prefer full sun exposure for at least six to eight hours daily and well-drained, moderately fertile soils such as sandy with a pH range of 6.0-7.0 to support optimal root development and nutrient uptake. The crop typically reaches maturity in 90-100 days, allowing for a single harvest in most temperate regions, though extended warm periods can extend this to 85-115 days depending on variety and location. Planting occurs directly in the field once soil temperatures reach at least 60°F (16°C), with seeds sown 1-2 inches deep and spaced 4-6 inches apart in rows 18-24 inches wide to facilitate air circulation and reduce disease risk. As nitrogen-fixing , black turtle beans form symbiotic relationships with bacteria in root nodules, converting atmospheric nitrogen into plant-usable forms and often requiring no additional nitrogen if soil is inoculated properly. Care involves maintaining even moisture without waterlogging, as beans are moderately drought-tolerant once established, and implementing for common threats like Mexican bean beetles, which can be controlled through row covers, hand-picking larvae, or introducing beneficial such as ladybugs. Commercial production of black turtle beans centers in and , where they remain a staple due to favorable climates, alongside significant cultivation in the United States, particularly in northern states like , , and , which benefit from fertile soils and infrastructure. In these U.S. regions, yields typically range from 1,500-2,500 pounds per acre under conventional management, influenced by factors such as seeding rates of 100,000-140,000 plants per acre and timely harvest to minimize pod shatter.

Culinary Applications

Preparation Techniques

Black turtle beans benefit from soaking before cooking, which shortens cooking time and reduces levels of oligosaccharides that can cause flatulence. The traditional overnight soaking method involves covering 1 pound (about 2 cups) of dry beans with water by 2-3 inches and allowing them to soak at room temperature or in the refrigerator for 8-12 hours. Alternatively, a quick soaking technique entails placing the beans in a pot with water covering them by several inches, bringing the water to a boil for 2-3 minutes, then removing from heat and letting them rest, covered, for 1-4 hours. After soaking, the water should be drained and the beans rinsed to remove any residual compounds. Once soaked, black turtle beans can be cooked using several methods to achieve a tender texture. On the stovetop, combine the soaked beans with fresh water (about 3 cups per cup of beans), bring to a boil, then simmer for 60-90 minutes until tender, checking periodically and adding water as needed. Pressure cooking offers a faster option, typically requiring 20-30 minutes at high pressure for soaked beans. In a slow cooker, soaked beans covered with water can cook on low for 6-8 hours. To enhance flavor during cooking, aromatics such as onion and garlic may be added to the pot at the start. For storage, dry black turtle beans remain viable for 1-2 years when kept in a cool, dry, airtight away from light and moisture. Cooked beans can be stored in the for 3-5 days in a covered, non-metal or frozen for up to 6 months.

Traditional Recipes and Dishes

Black turtle beans play a central role in various Latin American culinary traditions, where their firm texture and ability to absorb flavors make them ideal for hearty dishes. In , feature prominently in moros y cristianos, a staple that combines cooked black beans with , symbolizing the historical encounter between Moors and . The beans are simmered with a of onions, , green peppers, and spices like and , then mixed with the for a unified, flavorful presentation often served with fried plantains or . In Mexican cooking, black turtle beans are transformed into frijoles refritos, mashed and fried in or oil to achieve a creamy consistency, enhanced by seasonings such as , , and epazote for an authentic herbal note. This versatile preparation serves as a base for tacos, tostadas, or enchiladas, providing a rich, savory element that complements spicy salsas and cheeses. Brazilian showcases black turtle beans in a robust slow-cooked with assorted and cuts, including sausages and smoked meats, resulting in a thick, flavorful typically accompanied by , collard greens, and orange slices to cut through the richness. Considered Brazil's , feijoada highlights the beans' capacity to meld with bold, savory profiles during extended simmering. Variations of in cuisines incorporate black turtle beans, cooked with , , , and Scotch bonnet peppers for a subtly spicy, aromatic twist on the classic Jamaican version usually made with red beans. This adaptation yields a creamy, one-pot dish that balances the beans' earthiness with tropical sweetness, often paired with jerk chicken or . The flavor profile of black turtle beans is characterized by an earthy, nutty taste with subtle sweetness and mushroom-like undertones, allowing them to readily absorb seasonings like chili, , and epazote while maintaining their shape in cooked preparations.

Nutritional Profile

Macronutrients and Micronutrients

Black turtle beans serve as a nutrient-dense , characterized by a robust macronutrient profile that supports dietary needs in plant-based diets. Per 100 g of dry mature seeds, they contain approximately 21 g of protein, providing high-quality comparable to other . Carbohydrates dominate at 63 g, primarily in the form of complex that deliver sustained energy through gradual glucose release, complemented by 15 g of which aids in glycemic control and gut health. The fat content remains minimal at 0.9 g, consisting mostly of polyunsaturated and monounsaturated fatty acids with negligible saturated fats. Key micronutrients further enhance their nutritional value, with folate standing out at 444 μg per 100 g, equivalent to 111% of the daily value (DV) and crucial for red blood cell formation and neural function. Iron levels reach 8.7 mg (48% DV), facilitating hemoglobin production and oxygen delivery, while magnesium provides 160 mg (38% DV), supporting enzymatic reactions and bone integrity. Additional minerals such as manganese (approximately 1 mg, 43% DV), phosphorus (440 mg, 63% DV), and potassium (1480 mg, 31% DV) contribute to metabolic processes, alongside B vitamins including thiamin (0.9 mg, 75% DV) and niacin (2.1 mg, 13% DV), which are vital for carbohydrate metabolism and cellular energy production. Beyond essential nutrients, black turtle beans feature bioactive phytochemicals concentrated in the seed coat, particularly anthocyanins, which impart capabilities by scavenging free radicals. These compounds are present at levels of 38–72 mg per 100 g of dry seeds, varying by and growing conditions, and are responsible for the beans' characteristic dark pigmentation.

Health and Dietary Benefits

Black turtle beans contribute to cardiovascular health primarily through their soluble fiber and content, which help lower levels and . Soluble fiber binds to in the digestive system, reducing its absorption into the bloodstream, while supports vascular relaxation and counters sodium's effects on . Studies on consumption, including black beans, indicate that regular intake—such as four or more servings per week—can reduce the risk of coronary heart disease by approximately 22%. The high content in black turtle beans also promotes digestive health by aiding bowel regularity and preventing through increased stool bulk and softer consistency. Additionally, this slows digestion, leading to more stable blood sugar levels; black turtle beans have a low of around 30, making them particularly beneficial for by improving glycemic control and insulin sensitivity. Research shows that incorporating black beans into meals can significantly attenuate postprandial glucose responses compared to starchy foods alone. Black turtle beans are rich in anthocyanins, potent concentrated in their dark seed coat, which combat by neutralizing free radicals and reducing . Epidemiological evidence links higher intake of to a lower of , with playing a key role in gut . Furthermore, anthocyanins in black beans may contribute to anti-cancer effects through mechanisms. The combination of protein and in black turtle beans enhances , supporting by reducing overall intake and curbing hunger.

Cultural and Economic Role

Significance in Global Cuisines

Black turtle beans, a variety of the common bean () domesticated in , hold deep cultural resonance as symbols of sustenance and agricultural harmony in indigenous traditions. In Mayan and broader cosmology, they form an integral part of the "three sisters" planting system—alongside and squash—where beans climb cornstalks for support while fixing in the to nourish companion crops, embodying a balanced, symbiotic relationship with the earth that has sustained communities for millennia. This method, originating in and spreading northward, reflects cosmological views of interconnected life cycles and fertility. During Mexico's celebrations, black turtle beans appear in ofrendas as offerings to honor the deceased, their creamy texture and earthy flavor prepared with epazote to evoke ancestral nourishment and continuity. In Latin American cuisines, black turtle beans underpin national identities, symbolizing affordability and resilience in post-colonial diets shaped by indigenous staples and economic adaptation. In Mexico, they are central to everyday meals, often served as a hearty side to dishes like tacos al pastor, reinforcing communal bonds and cultural continuity from Aztec times when beans were a dietary cornerstone alongside maize. In Cuba, frijoles negros—made with black turtle beans—feature prominently in Moros y Cristianos, a rice and beans dish evoking historical Moorish and Christian encounters, while their versatility and low cost have made them a resilient staple amid post-colonial hardships and rationing systems. This enduring role highlights beans' adaptability in blending African, Spanish, and indigenous influences into affordable, nourishing fare. Globally, black turtle beans have adapted to modern plant-based movements, prized for their protein-rich profile in vegan innovations that echo their traditional versatility. In fusion cuisines, particularly the U.S. Southwest, they appear in dishes blending heritage with local flavors, such as bean-stuffed enchiladas or chili, appealing to health-conscious consumers seeking sustainable, meat-free options. Their incorporation into international vegan recipes, from Brazilian feijoada variations to global salads, underscores a shift toward plant-forward eating that honors their Mesoamerican roots while addressing contemporary dietary trends. Black beans, including the black turtle variety, are primarily cultivated in the , with as the leading producer at an estimated 811,600 tons in the 2024/25 crop year, driven by expanded acreage in states like Paraná. The follows, with production reaching 335,050 tons in 2023 and increasing to 460,000 tons in 2024, concentrated in states like and , where black beans represent a significant share of dry bean crops. contributes substantially, supporting domestic consumption of around 320,000 tons of black beans annually, though production varies with weather; total bean output was a low 603,357 metric tons in 2023/24 but rebounded to an estimated 1.01 million metric tons in 2024/25, with exports to the valued at USD 19.3 million in 2023. Globally, black bean production is estimated at over 2 million tons as of 2024/25, based on outputs from major producers, balancing steady demand amid variable yields influenced by weather patterns. Market dynamics for black turtle beans revolve around international trade, with major exports directed to the and , where they are processed into canned products for convenience foods and ethnic cuisines. In 2023, U.S. imports of black beans totaled 116,250 metric tons, valued at USD 252.22 million, underscoring the reliance on foreign supplies for processed goods. Dry black bean prices typically fluctuate between $0.45 and $0.79 per pound, with recent U.S. averages at $0.55 per pound as of 2024, driven by supply disruptions from droughts in producing regions like and . Challenges in black turtle bean production include adapting to , with droughts reducing yields and prompting breeding programs for drought-resistant varieties to maintain output stability. Sustainable farming initiatives, such as , are gaining traction, with certified organic black beans emphasizing regenerative practices to enhance and resilience. Concurrently, rising demand in health food sectors—fueled by the beans' nutritional profile—has propelled the global market from USD 670.72 million in 2023 toward a projected USD 931.26 million by 2030, encouraging expanded cultivation despite environmental pressures.

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