50 Seeds per pack
(a.k.a. Black Turtle Soup, Black Bean Soup, Black Mexican, Frijoles Negras, Black Spanish, Tampico Beans, Venezuelan Beans, and Mexican Blacks) (Phaseolus vulgaris) 85 – 105 days. Dry Bean Originating in Mexico and the Caribbean, the Black Turtle Heirloom Bush Bean is popular with rice and in soups, makes delicious refried beans, refritos, black bean dip. Black Turtle Beans are a great addition to chili or baked dishes, and a favorite in Mexican, Southwestern, or “Tex-Mex” dishes, and also in Cajun or Creole cuisine. The bean that is typically known as “black beans”. This bean is an important ingredient in many dishes of Latin American countries. It is the main ingredient in Moros con Cristianos in Cuba; the bean used in feijoada, the national dish of Brazil; a must have ingredient in Gallo Pinto of Costa Rica and Nicaragua and Pabellón Criollo in Venezuela. These beautiful oval shaped beans are jet black, cooking up to a rich dark brown. They can be eaten as snap or string beans when young. Stores well as a dry or soup bean. Hardy plants grow to 18-24″, and are drought and heat tolerant, some Bean Beetle resistance and good disease resistance.
Planting Instructions for Black Turtle Bean Seeds
Sow Heirloom / Open Pollinated Black Turtle beans 1-2″ deep, 2-6″ apart, in rows 18-36″ apart, in full sun after danger of frost. Soaking bean seeds in water 1-2 hours before planting speeds germination. Black Turtle Bean Germination occurs in 4-16 days in soil 60-85°F. Provide support for heirloom pole bean varieties. For heirloom snap beans, harvest when beans are 3-6″ long. For Black Turtle dry beans, leave pods on plants until pods are dry, brown, and crisp, and beans are hard and rattle in pod, if more drying is needed when danger of frost has arrived, pick pods or pull entire plant and hang upside down to dry further.