Legumes & Beans

Black Bean

Dense, earthy black beans central to Latin American cooking.

Black beans are small, glossy black legumes with a dense, creamy interior and earthy, slightly sweet flavor. They are a staple of Latin American cuisine, used in Brazilian feijoada, Cuban black beans and rice, soups, and tacos. They hold their shape well and pair classically with cumin, garlic, and lime.

Black beans (Phaseolus vulgaris) are small, dense legumes with a matte black outer skin and a cream-colored interior when cooked. Native to Central and South America where they have been cultivated for over 7,000 years, they are the foundation of countless Latin American, Caribbean, and Brazilian dishes. Their flavor is characteristically dense and earthy with a subtle sweetness and faint mushroom note that develops fully when properly cooked. The texture is their defining feature: a firm, resilient exterior that holds its shape through long simmers, surrounding a creamy interior that gives way when bitten. This combination makes black beans uniquely suited for dishes where visual integrity and silky mouthfeel both matter. The color shift from black exterior to cream interior upon cooking is a reliable indicator of doneness. While canned black beans are a legitimate shortcut, dried beans cooked from scratch offer superior flavor, texture, and control over seasoning—and the technique is straightforward once you understand a few key principles.

Measured in: g
Storage: Pantry

Types & varieties

Black Turtle Bean

The most common variety; small, oval, dense. Standard for Latin American and Caribbean cooking.

Black Valentine

Heirloom variety; slightly larger, good for soups and salads.

Cherokee Black

Heirloom variety with richer, more intense flavor; cooks slightly faster.

Midnight Black

Bred for quick cooking; maintains shape well in soups.

Black Magic

Modern variety developed for commercial growing; consistent size and cooking time.

Common uses

Cuban-style black bean soup with sofrito, cumin, and oreganoBrazilian feijoada, the traditional black bean and pork stewMoros y cristianos (rice and beans) in Cuban and Caribbean cuisineGallo pinto, the classic Costa Rican and Nicaraguan rice-and-beans breakfastBlack bean burritos, tacos, and quesadillas in Tex-Mex cookingBlack bean burgers and plant-based pattiesBean salads with corn, red onion, and lime-cumin dressingBlack bean dip with garlic, cumin, and cilantroRefried black beans as a side dish or burrito fillingEnchiladas and nachos with black bean filling or topping

Tips & pitfalls

Sort dried beans before soaking: pick out debris, stones, or shriveled beans and rinse well.
Soak dried beans in cold water for at least 4 hours; overnight is ideal for more even cooking and shorter final cooking time.
Discard soaking water for better digestibility—the water contains oligosaccharides that cause gas.
Add salt only after beans are completely tender; salt added early can prevent beans from softening.
Use a heavy-bottomed pot and keep beans at a gentle simmer, not a rolling boil, to prevent skins from bursting.
Add aromatics like quartered onion, garlic cloves, cumin seeds, or epazote to the cooking water for better flavor.
For canned black beans, always drain and rinse thoroughly to remove excess sodium and the starchy liquid.
A splash of lime juice or vinegar added at the end brightens the flavor significantly.
If beans are old, they may not soften fully even with extended cooking; use fresh dried beans from a source with good turnover.
Beans double or triple in volume when cooked; plan accordingly.

Nutrition

341kcal

Energy

1427 kJ · per 100 g

Where the calories come from

Protein 25%Carbs 72%Fat 4%

Protein

21.6g

43% DV

Carbs

62.4g

23% DV

Fat

1.4g

2% DV

Fiber

15.5g

55% DV

Sugars

2.1g

of which

Sodium

5mg

0% DV

Notable micronutrients

Folate111% DV

Thiamin (B1)75% DV

Magnesium41% DV

Zinc33% DV

Potassium32% DV

Iron28% DV

Source · USDA FoodData Central · Beans, black, mature seeds, raw

View on FDC →

In the shops

Matched grocery products

No matched grocery products for Black Bean yet.

Good to know

Scientific Name: Phaseolus vulgaris
Origin: Central and South America; cultivated for over 7,000 years
Also Called: Turtle beans, black turtle beans, frijoles negros
Color: Black exterior; cream or light-colored interior when cooked
Flavor: Dense, earthy, slightly sweet with a subtle mushroom note
Texture: Firm exterior, creamy interior when cooked properly
Primary Storage (Dried): 2–3 years in airtight container in cool, dry place
Refrigerated Storage (Cooked): Up to 5 days
Frozen Storage (Cooked): Up to 2 months in freezer-grade container
Typical Soak Time (Dried): 4–8 hours or overnight
Typical Cook Time (Dried): 45–90 minutes after soaking, depending on age
Acid Sensitivity: Add acid only after beans are fully tender; acid prevents softening

Substitutes

Pinto Beans — Most similar texture and mild flavor; good all-purpose substitute in soups and Mexican dishes.
Kidney Beans — Similar size and heartiness; slightly more starchy; acceptable in chili and stews.
Navy Beans — Smaller and milder; works well in pureed applications like dips and soups.
Adzuki Beans — Smaller but similar earthy flavor; good in salads and side dishes.

Pairs with

Rice CuminEpazoteCilantro Lime Garlic OnionChile PeppersCoconut MilkPlantains

Also called

Feijão Preto · Frijol Negro · Black Beans · Canned Black Bean · Turtle Bean