FB55 Bean( Black small seed USA)

Organic Black Bean, often called the black turtle bean in the U.S.:

Origin & History

• Region: Predominantly grown in the Southern and Midwestern United States, with roots in Native American and Latin American agriculture.
• Variety: Many are heirloom cultivars preserved by small farmers and seed savers.
• Cultural significance: Used in traditional Southern, Southwestern, and Latin American cuisine for centuries.
• Plant & Growing Characteristics

• Species: Phaseolus vulgaris
• Growth habit: Bush or short vine variety; compact, easy to grow in home gardens
• Maturity: 85–100 days from planting
• Climate: Warm-season crop; prefers well-drained, fertile soil
• Yield: Moderate; pods contain 4–6 beans each

Physical Characteristics

• Bean size: Small to medium oval
• Color: Glossy jet-black
• Skin: Thin but strong; holds shape well during cooking
• Texture: Firm when cooked, becomes creamy inside

Flavor Profile

• Rich, earthy, slightly sweet, and mildly nutty
• Subtle flavor makes it versatile for many recipes
• Less “beany” taste than some other dark bean.

Cooking Tips

• Soaking: 6–8 hours recommended to reduce cooking time and improve digestibility
• Simmering: 1–1.5 hours until tender
• Pressure cooking: ~25–30 minutes without soaking
• Salt: Add near the end to prevent skins from toughening
• Absorbs flavors from aromatics, herbs, and spices exceptionally well

Culinary Uses

• Southern and Southwestern cuisine: Chili, black bean soups, stews
• Latin American dishes: Black bean refritos, feijoada, salads
• Vegetarian/vegan cooking: Plant-based protein source for tacos, burritos, grain bowls
• Other uses: Dips, spreads, and bean purees