Also known as turtle beans, these small beans with their creamy flesh and glistening black skins have a sweet, earthy flavour and a mealy texture. They are much used in Spanish, Latin American and Caribbean recipes, where they are combined with assertive flavourings to make dishes such as frijoles refritos (refried beans). They are also a popular ingredient in a wide variety of traditional soups and stews, such as feijoada (a spicy beef and pork stew that has become the national dish of Brazil) and black bean soup (a favourite US dish made by puréeing the beans with ham). They may also be added to salads and pasta dishes or used to make dips.
Black beans can be dried or sold precooked. Dried beans must be soaked overnight in cold water before cooking.
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