Black beans (black turtle beans)

feijão preto (BR) / frijol negro (MX)

Flavor and role

Small black beans from Latin America that cook up soft with a deep purple broth. Smaller and thinner-skinned than Korean seoritae black soybeans.

Typical dishes and uses

Feijoada, Mexican frijoles, Cuban moros y cristianos, black bean soup

Substitutes

Replace 1:1 with seoritae (Korean black soybeans) or black kidney beans (seoritae take longer to cook). 1 can (400 g) = 100 g dried.

Storage

Dried beans keep 1 year at room temperature. Soak 8 hours and boil 60-90 minutes. Cooked beans freeze with their liquid for 3 months.

Main countries

Brazil · Mexico · Cuba

Used in this book

Feijoada (Black Bean and Pork Stew)Campfire Skillet NachosCrispy Rice Burrito BowlCarne Asada Nachos with Fire-Charred SalsaChorizo Chili Walking NachosChilaquiles Breakfast Torta with Salsa VerdeChili Mac and Cheese BakeChicken Enchilada Rice BowlFeijoada Completa with Garlic Kale and FarofaChipotle Feijoada ChiliFeijoada Croquettes with Kale and BaconChicken Harira Tortilla Soup

Updated 2026-10-10