Black turtle bean

The black turtle bean is a small and shiny variety of the common bean, known scientifically as *Phaseolus vulgaris*. It is a highly valued legume because it is a rich source of protein and iron. People often refer to it simply as the black bean. This term is used in many languages, including Spanish and Portuguese. However, this name can sometimes cause confusion. There are at least three other types of black beans in existence. The black turtle bean is unique because it is the only type of turtle bean.

The name "turtle bean" comes from a specific physical trait. The bean possesses a very hard outer shell. This shell gives the bean its distinctive name. When cooked, the bean develops a dense and meaty texture. This specific texture makes it a very popular choice for vegetarian dishes. For example, it is used in Mexican-American black bean burritos and a dish called *frijoles negros*.

Cooking the black turtle bean involves several useful results. When people boil these beans, the water changes color. It acquires a deep black coloring from the bean. This liquid is often kept and used in different ways. It can be consumed as a soup known as *sopa negra*, or black soup. It is also used as a seasoning or broth called *caldo de frijol*. Beyond drinking it, cooks use the dark liquid to season or color other foods. An example of this is the dish *gallo pinto*, which uses the liquid for color.

This bean is a fundamental ingredient in many national and regional dishes. In Brazil, it is used in the national dish called *feijoada*. In Cuba, it is a main ingredient in *Moros y Cristianos*. It is also a required ingredient for the typical *gallo pinto* in Costa Rica and Nicaragua. In Venezuela, the bean is a fundamental part of *Pabellón criollo*. In the Dominican Republic, cooks make a variation of *Moros y Cristianos* called *Moro de habichuelas negras*.

The history of the black turtle bean is tied to the Americas. Like all common beans, it is native to the Americas. It has since been introduced to many other parts of the world. In the United States, the bean was first grown widely after the Mexican-American War. This war took place between 1846 and 1848. Interestingly, the variety was not always grown for the seed alone. Initially, it was primarily grown as a snap pea. This means people grew it to eat the edible seed pod.

Different cultures around the world have adopted the bean and given it unique names. In Indian cuisine, it is used in many ways. In Tamil cuisine, it is known as *karuppu kaaramani*. In Maharashtrian cuisine, the name is *kala ghevada*. In the region of Uttrakhand, it is called *bhatt*. Even in Thailand, the bean is used in a different way. It is used to make a dessert consisting of black beans and sticky rice.

Scientists have also studied the chemical makeup of the bean. In 2006, samples of black turtle beans were reported to contain certain compounds. These are called total anthocyanins. These compounds are found in the dried seed coats of the bean. The reported amount was between 0 and 2.78 mg/g. This shows the specific chemical properties found in the bean's outer layer. It is important not to confuse this bean with *douchi*. *Douchi* is a Chinese dish made with black hulled soybeans, which is a different type of food.