| ≥1 piece |
Black, or turtle, beans are small roughly ovoid legumes with glossy black shells. The scientific name for black beans is Phaselous vulgaris, an epithet shared with many other popular bean varieties such as pinto beans, white beans, and kidney beans. These legumes are associated with Latin American cuisine in particular, although they can complement foods from many places. They are available in most grocery stores in dried and canned forms.
Flavor
The beans tend to retain the most flavor when prepared fresh or when dried beans are used. When using the dried type, many country cooks recommend placing the beans into a large bowl and covering the beans completely with water. The beans should be allowed to soak overnight for the best results in terms of consistency.