Black Bean
Also called black turtle bean, frijoles negros
A small, dark, dense bean with an earthy, almost mushroomy flavor. It cooks to a creamy center and makes a thick, inky broth.
Black beans, also called black turtle beans or frijoles negros, are small, glossy, dark legumes from Central and South America. They taste deeply earthy, a little sweet and almost mushroomy, with a dense, creamy inside once cooked.
Cooks love them because they make their own rich, inky broth that thickens soups and stews. They are the backbone of Cuban black beans and rice, Mexican refried beans, Brazilian feijoada and countless burritos and bowls.
Flavor profile
Aroma: earthy, mushroomy, sweet
Good to know
Origin: Central and South America
Forms: dried, canned, cooked
Season: Available year-round dried or canned.
Nutrition: A good source of plant protein and fibre.
Storage: Keep dried black beans in an airtight container in a cool, dark cupboard; they are best within a year, though they keep longer and simply take more time to cook. Cooked beans keep 4–5 days in the fridge in their cooking liquid. They freeze beautifully for up to 6 months, again in a little liquid to stop them drying out. Leftover canned beans should go into a covered container in the fridge and be used within 3–4 days. Throw out cooked beans that smell sour or look slimy.
How to use black bean
Keep the Pot Liquor
The dark liquid the beans cook in is full of starch and flavor. Mash a few beans into it for a thick sauce.
Season in Layers
Add aromatics and salt while the beans cook, then finish with lime or vinegar. Acid brightens the earthy flavor.
The science of black bean
- The dark skins are coloured by anthocyanins, the same purple-black pigments found in blueberries. They leach into the cooking water, which is why black bean broth turns inky, and they shift towards blue or purple in alkaline conditions.
- Soaking lets water move into the bean so the starch inside can gelatinise evenly during cooking. Unsoaked beans work too but take longer and may cook less evenly.
- Salting the soak or the cooking water helps soften the skins: sodium swaps places with calcium and magnesium in the pectin of the seed coat, so the beans cook creamier and burst less. Acidic ingredients like tomato or vinegar do the opposite, so add them once the beans are tender.
- Hard water and very old beans both slow softening. Calcium strengthens the pectin in the cell walls, while old beans have dried and hardened over time and may never turn fully creamy.
How to choose black bean
Choose dried beans that are shiny, evenly sized and unbroken, with no dust, holes or shrivelled skins, and buy from a shop with good turnover since fresher beans cook faster. For canned beans, look for low-sodium options if you want to control salt, and rinse them to remove the thick canning liquid if a recipe calls for it.
Substitutes for black bean
| Swap | Amount | What changes |
|---|---|---|
| Pinto beans | 1:1 | Milder and creamier; the classic choice for refried beans. |
| Red kidney beans | 1:1 | Firmer and hold their shape well in chilli; dried kidney beans must be boiled hard for 10 minutes to be safe. |
| Brown or green lentils | 1:1 cooked | Similar earthy taste and cook in about 25 minutes without soaking. |
| Adzuki beans | 1:1 | Small, slightly sweet beans with a similar size and texture. |
What goes with black bean
- Rice. Rice and black beans together make a complete, classic combination across Latin America.
- Cumin. Cumin's warm earthiness matches black bean's own earthy flavor.
- Lime. Lime's acid brightens black bean's earthy flavor.
- Cilantro. Fresh cilantro lifts black bean dishes with a bright, citrusy note.
- Tortilla. Black beans are a classic taco and burrito filling, wrapped in a warm tortilla.
- Avocado. Creamy avocado and black beans cool and round out spicy dishes.
- Jalapeño. Jalapeno's green heat suits black beans' creamy earthiness.
- Corn. Sweet corn and black beans are a classic, as in salsa and chili.
- Sweet Potato. Sweet potato's sugar contrasts black bean's earthy flavor in tacos and bowls.
- Sour Cream. Cool sour cream balances spicy black bean dishes.
Mistakes to avoid
- Draining and rinsing away the cooking liquid when you are making soup or refried beans.
- Boiling hard, which splits the skins.
Ideas for tonight
- Black bean tacos with lime and avocado
- Cuban-style black beans over rice
- Black bean soup with sour cream and cilantro
Black Bean: questions
Do you need to soak black beans?
No, but it helps. Soaked beans cook in about 1–1.5 hours and more evenly; unsoaked beans take around 2 hours. A quick soak (boil 2 minutes, then stand covered for an hour) is a good middle ground.
How long do black beans take to cook?
Soaked dried black beans take 1–1.5 hours at a gentle simmer, or about 20–25 minutes in a pressure cooker. They are done when they are creamy all the way through with no chalky centre.
Should you rinse canned black beans?
Rinsing removes extra salt and the thick, starchy liquid, which is good for salads and salsas. For soups and stews, that liquid adds body, so you can keep it.
Why are my black beans still hard?
The beans may be old, your water may be hard, or you added acid or sugar too early. Keep simmering, add a pinch of salt, and wait to add tomatoes or vinegar until the beans are tender.
Can you freeze cooked black beans?
Yes. Cool them, pack them in portions with a little of their cooking liquid, and freeze for up to 6 months. They thaw quickly for tacos, soups and bowls.
What spices go well with black beans?
Cumin is the classic, along with oregano, bay leaf, garlic, smoked paprika and chilli. A squeeze of lime and fresh cilantro at the end brighten their earthy depth.
What does black bean taste like?
A small, dark, dense bean with an earthy, almost mushroomy flavor. It cooks to a creamy center and makes a thick, inky broth. Its strongest notes are earthy, with an aroma that is earthy, mushroomy, sweet.
What goes well with black bean?
Black Bean pairs best with rice, cumin, lime, cilantro, tortilla. Rice and black beans together make a complete, classic combination across Latin America.
How do you use black bean in cooking?
Keep the Pot Liquor: the dark liquid the beans cook in is full of starch and flavor. Mash a few beans into it for a thick sauce.
How should you store black bean?
Keep dried beans in a sealed container in the pantry. Refrigerate cooked beans for up to five days.
What is the most common mistake with black bean?
Draining and rinsing away the cooking liquid when you are making soup or refried beans.
Rice
Cumin
Lime
Cilantro
Avocado
Chickpea
Lentil
