Black Beans

Phaseolus vulgaris L.

Origin / Harvest:

• USA / September–October
• Canada / September–October
• China / October
• South America / March–April

Description & History

Also known as the black turtle bean, Mexican black and Spanish black bean, black beans are one the of the most popular and widely used beans worldwide. Thought to originate from southern Mexico and Central America, black beans have been found in prehistoric cave dwellings that are over 7,000 years old.

Black beans are jet black with a small, slightly oval shape.

Black beans fall under the botanical classification Phaseolus vulgaris. All beans within this species are considered derived from a common bean ancestor that originated in Peru and are also referred to as “common beans”. Some of our most popular bean varieties are common beans including black, kidney, pinto, and navy beans. These common bean varieties spread throughout South and Central America by way of migrating Indian traders. Spanish explorers returning from their voyages to the New World carried these beans back to Europe during the 15th century. Spanish and Portuguese traders in turn introduced common beans to Africa and Asia. Today, the largest commercial producers of dried common beans are India, China, Indonesia, Brazil and the United States.

Uses

Black beans have a earthy, sweet flavor with hints of mushroom. They are the primary base for many Mexican, Caribbean, and Latin American soups, stews, and other dishes. However, black beans have an amazing versatility that can be used in any dish, from chili to soups to salads. Black beans bring their vibrant color and flavor to any dish.

Nutrition

Like all beans, black beans are low in fat and high in protein and fiber. They are an excellent source of potassium, calcium, and iron. Packed with nutrients, beans have more calcium and iron per cup than three ounces of cooked meat but without the cholesterol and calories.

Black Beans