Black Beans
Phaseolus vulgaris var. nigra · black beans · frijoles negros
Black Beans: what every chef needs to know
Black beans, sometimes called black turtle beans, are small, glossy black beans with a cream-coloured centre and an earthy, slightly sweet flavour. They are a staple food in Latin American and Caribbean cuisine and have an impressive nutritional profile: 21.6g protein and 15.5g fibre per 100g dry. Black beans have a high content of anthocyanins (responsible for the black colour), which act as antioxidants and colour the cooking liquid deep purple. This coloured liquid is edible and is traditionally incorporated into some dishes. Black beans require 8 hours soaking in cold water followed by 90–120 minutes cooking, or a pressure cooker (25–30 minutes). After cooking, the beans are velvety-soft inside but hold their shape. In Brazilian cuisine, feijoada (braised black beans with various cuts of pork) is the national celebration dish. In Cuban cuisine, moros y cristianos (black beans with rice) is a daily staple. As refried beans, they are mashed and fried in lard or oil for Mexican cuisine. Store dry in an airtight container at a maximum of 20°C.
Black Beans: nutritional values per 100g (droog)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 175237) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 175237).
Black Beans: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Braziliaans national dish of black beans slowly stewed with diverse stukken pork (chouriço, pancetta, varkenspoot), served with rice, sinaasappelschijfjes and cabbage.
Cubaans basisgerecht of black beans and rice samen cooked in chicken stock with cumin, garlic and green pepper.
Mexican taco stuffed with smeuïge refried black beans, avocado, coriander, jalapeño and sour cream in a warm maïstortilla.
Black Beans: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Week black beans minimum 8 hours in cold water; gooi the weekwater weg; boil in fresh salted water; the kookwater kleurt donkerpaars through anthocyanen; add salt, cumin and laurierblad to for extra flavour.
saute finely chopped onion in reuzel of olive oil; add boiled black beans to and stamp finely with a aardappelstamper while you cooking liquid toevoegt for a smeuïge consistency; eindig with cumin and lime.
Start with weekwater discard; boil bonen with smoked varkensproducten (chouriço, pancetta, salted varkenspoot) over low heat 2-3 hours until the bonen bijna uiteenvallen and the sauce thickened and rich is.
Black Beans: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Black Beans: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Black beans are available year-round as a storage product.
Black Beans: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Black Beans: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
full, fruity Argentijnse Malbec with plum and chocolade fits excellent at feijoada and other black-bonen-stoofschotels with smoked meat.
- Mendoza DOC
- Lujan de Cuyo DOC
herbal, earthy character of Rioja Tempranillo complements black-bonen-dishes with chorizo and smoked ingredients from the Latijns-Spanish kitchen.
- Rioja DOCa
- Ribera del Duero DO
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Black Beans
Are black beans toxic when eaten raw?
Raw black beans contain phytohaemagglutinin (PHA lectin), which causes nausea, vomiting and diarrhoea. Always heat sufficiently: a minimum of 10 minutes at a rolling boil (100°C/212°F) after soaking. Tinned varieties are fully cooked and safe for immediate use.
Can I use the black cooking liquid from the beans?
Yes. The cooking liquid from black beans is deep purple from the anthocyanins and full of flavour; it is traditionally used in feijoada and moros y cristianos as a flavour base. It can also be reduced to a rich, lightly bound sauce.
How do I store cooked black beans?
Cooked black beans keep for a maximum of 4 days in the fridge at 2–4°C in a sealed container, stored in some of the cooking liquid to prevent drying out. Frozen at -18°C they keep for 3–6 months.
At what temperature should you store Black Beans?
Store Black Beans at 10-20°C dry (oncooked); 2-4°C (cooked, max. 4 days), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Black Beans professionally?
The primary professional technique for Black Beans is Boiling (after weeks) at 100°C for 90-120 min. Always verify core temperature with a calibrated probe thermometer.
Does Black Beans contain allergens?
Black Beans is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
