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 NachosCuban Black Beans (Frijoles Negros)Pabellón CriolloCrispy Rice Burrito BowlCarne Asada Nachos with Fire-Charred SalsaChorizo Chili Walking NachosChilaquiles Breakfast Torta with Salsa VerdeChili Mac and Cheese BakeSonoran-Style Bacon-Wrapped Completo (Chilean × Mexican)Chicken Enchilada Rice BowlFeijoada Completa with Garlic Kale and FarofaChipotle Feijoada ChiliFeijoada Croquettes with Kale and BaconOvernight Black Beans with Bacon Sofrito (Frijoles Dormidos)Black Bean Makhani (Cuban × North Indian)Cuban Black Bean Smash ToastMexican Black Bean and Corn Gemista (Greek × Mexican)Chicken Harira Tortilla SoupPabellón Criollo a Caballo with Seared, Braised FlankPabellón Burritos with Chipotle Mechada and Sweet PlantainPabellón Sweet Plantain Boats with Melted CheeseChorizo-Chipotle Pasta e Fagioli with Black Beans (Italian × Mexican)Chicken Tinga Loaded Sweet Potatoes

Updated 2026-10-10