Boiled, with salt^[1]

Nutritional value per 100 g (3.5 oz)
Energy	552 kJ (132 kcal)
Carbohydrates	23.71
Sugars	0.32
Dietary fiber	8.7
Fat	0.54
Saturated	0.139
Trans	0
Monounsaturated	0.047
Polyunsaturated	0.231
Protein	8.86
Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. 0% 0 μg Vitamin A 6 IU Thiamine (B1) 20% 0.244 mg Riboflavin (B2) 5% 0.059 mg Niacin (B3) 3% 0.505 mg Vitamin B6 4% 0.069 mg Folate (B9) 37% 149 μg Vitamin B12 0% 0 μg Vitamin C 0% 0 mg Vitamin D 0% 0 μg Vitamin E 6% 0.87 mg Vitamin K 3% 3.3 μg Minerals Quantity %DV† Calcium 2% 27 mg Iron 12% 2.10 mg Magnesium 17% 70 mg Phosphorus 11% 140 mg Potassium 12% 355 mg Sodium 10% 237 mg Zinc 10% 1.12 mg
Other constituents	Quantity
Water	65.74 g
†Percentages estimated usingUS recommendations for adults,[2] except for potassium, which is estimated based on expert recommendation from theNational Academies.[3]

Theblack turtle bean is a small, shiny variety of the common bean (Phaseolus vulgaris) especially popular inLatin American cuisine, though it can also be found in theCajun andCreole cuisines of south Louisiana. Like all varieties of the common bean, it is native tothe Americas,^[4] but has been introduced around the world. It is also used inIndian cuisine,Tamil cuisine, where it is known askaruppu kaaramani, and inMaharashtrian cuisine, where it is known askala ghevada. It is widely used inUttrakhand, where it is also known as "bhatt". It is a rich source of iron and protein. The black turtle bean is often simply called theblack bean (frijoles negros,zaragoza,judía negra,poroto negro,caraota negra, orhabichuela negra inSpanish; andfeijão preto inPortuguese), although this terminology can cause confusion with at least three other types ofblack beans.

The black turtle bean is the only type of turtle bean. It is calledturtle because of its hard outer "shell".^[5]

It is not to be confused withdouchi, the Chinese dish made with black hulled soybeans.

The black bean has a dense, meaty texture, which makes it popular invegetarian dishes, such asfrijoles negros and the Mexican-American black beanburrito. It is a very popular bean in various regions ofBrazil, and is used in the national dish,feijoada. It is also a main ingredient ofMoros y Cristianos in Cuba, is a required ingredient in the typicalgallo pinto ofCosta Rica andNicaragua, is a fundamental part ofPabellón criollo inVenezuela, and is served in almost all of Latin America, as well as many Hispanic enclaves in theUnited States. In theDominican Republic cuisine, it is also used for a variation of theMoros y Cristianos simply calledMoro de habichuelas negras. The black turtle bean is also popular as a soup ingredient. In Cuba, black bean soup is a traditional dish, usually served with white rice.Black beans sticky rice is aThai dessert.^[6]

The bean was first widely grown in the present-day United States after theMexican–American War (1846–1848). However, initially the variety was primarily grown as asnap pea (for the edible seed pod).^[7]

It is also common to keep the boiled water of these beans (which acquires a black coloring) and consume it as a soup with other ingredients for seasoning (known assopa negra, black soup, or assopa de frijoles, bean soup), as a broth (caldo de frijol, bean broth) or to season or color other dishes (aforementionedgallo pinto, for example).

Samples of black turtle beans were reported in 2006 to contain totalanthocyanins in their dried seed coats of 0−2.78 mg/g.^[8]

• 
  Cooked whole black turtle beans on tortillas
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  A bean dip from black beans
• 
  Salad with corn and beans

• Pinto bean
• Kidney bean
• Bolita bean

Wikimedia Commons has media related toBlack turtle bean.

• The World's Healthiest Foods - Black Beans
• Unlocking the Nutritional Power of Sprouted Black Bean Flour

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