Black turtle bean
The black turtle bean is a small, shiny black variety of common bean (Phaseolus vulgaris), widely used in Latin American and Caribbean cooking.
Feijoada: A Brazilian stew traditionally made with black beans and pork or beef. Black turtle beans are commonly used as the dish’s defining legume.
Common bean: A domesticated legume species, Phaseolus vulgaris, that includes many familiar dry and green beans. The black turtle bean is one seed type within this highly diverse species.
Soaking: The process of immersing dry food, such as beans, in water before cooking. Soaking hydrates dried black turtle beans and can shorten their cooking time.
Pinto bean: A mottled beige-and-brown variety of common bean widely eaten in the Americas. Pinto beans often fill the same culinary role but have a different appearance and flavor.
Plant protein: Protein obtained from plants, including legumes, grains, nuts, and seeds. Black turtle beans contribute plant protein to meals, especially when paired with grains.
Moros y cristianos: A Cuban dish of black beans cooked with rice, often seasoned with garlic, onion, and spices. The bean’s place in Cuban cooking is especially visible in this rice-and-bean staple.
Legume: A plant in the family Fabaceae, whose members typically produce seeds in pods. Black turtle beans belong to a plant family known for protein-rich seeds.
Bean cooking: The application of heat and water to dried beans until their seeds become tender. Cooking softens the bean’s cell walls and makes its starch digestible.
Kidney bean: A large, kidney-shaped variety of common bean, usually red but also available in other colors. Kidney beans are larger and firmer, making them a distinct substitute in bean dishes.
Dietary fiber: Carbohydrates and related plant substances that resist digestion in the human small intestine. The beans provide substantial fiber that supports digestive health.