These small dried Black Turtle Beans are full of flavour and non-GMO.  They’re a versatile option, often used in spicy South American dishes, burgers, salads and hotpots.

Popular in Mexican and Latin American dishes such as burritos, tacos, chilli and refried beans.   Add to salads, casseroles and veggie burgers or make a classic black bean soup.  Try smashed bean dip with pureed beetroot and sumac.

Why are they called turtle beans?  It’s because of their turtle shape.

How to Use:

Black turtle beans will double in size when cooked. To prepare the beans, presoak  beans in plenty of water for 4 hours or overnight. Drain and rinse beans, place in a saucepan with at least three times cold water and bring to the boil. Do not add salt at this stage of cooking, as this may make beans tough. Reduce heat and simmer covered for 90 minutes or until tender.

Cooking beans in a pressure cooker is a great idea as there’s no need to presoak them.

Drain and use or refrigerate for up to 2 days.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.