Black turtle shelling beans are members of the Phaseolus vulgaris genus, the most widely cultivated genre of beans in the world. Common cultivars include Black Magic, Blackhawk, Midnight and Domino. Though Black Turtle cultivars are sold for fresh eating, they are most commonly harvested in dried form, sold as a legume or as a canned bean.

Freshly harvested black turtle shelling beans are encased in roughly six-inch inedible, weathered green pods. The beans are plump, ovate, curved at the bean's belly, jet black and glossy. As the beans mature, they harden and shrink, yet maintain a glossy finish. Cooked black turtle shelling beans have a dense, meaty texture and rich savory bacon-like flavor.

Nutritional Value

Black turtle shelling beans are considered a substantial meat substitute because of their high protein content. One cup of cooked black turtle shelling beans contains 15 grams of protein. They are also rich in fiber and several essential vitamins and minerals.

Serving Ideas

Black turtle shelling beans are traditionally known as a soup bean. They are often prepared in the simplest manner, simmered in an iron pot on a stove top or open flame with water, salt, onion, garlic and bay leaf or stock. Cooking times will be far briefer with fresh shelled beans as no soaking is required. Complimentary pairings include corn, squash, grains such as rice and barley, raw, roasted and dried chiles both mild and hot, onions, tomatoes, garlic, oregano, smoked paprika, cumin, chicken, roasted fin fish and shellfish, pork, cooked eggs, cream, cilantro, melting and fresh cheeses, vinegar and olive oil. The reserved bean water of cooked black turtle shelling beans is known as pot liquor or caldo de frijol. It can be used to create a stock for soups or as a base for a sauce. One pound of dried beans generally equals 6 cups of cooked beans. A simple ratio to remember then, is 1 cup of dry beans to 6 cups of water or stock when preparing to cook the beans.

Ethnic/Cultural Info

Black turtle shelling beans are a staple ingredient within Latin American cuisine, especially Mexican, Brazilian and Caribbean cuisines.

Geography/History

Black turtle shelling beans have been cultivated for 7000 years. They are an heirloom Shelling bean native to Southern Mexico and Central America. The black turtle shelling bean's cultivated history dates back over 7,000 years. It became a staple crop for Mesoamericans and the indigenous people of the Americas. It was traded throughout the Americas and into the Old World and is responsible for well over 100 offspring cultivars.

Seasons/Availability

Fresh black turtle shelling beans are available during the summer and early fall.