Black beans (Phaseolus vulgaris) are a variety of common bean with a distinctive jet-black skin and creamy white interior. They have a dense, slightly sweet, earthy flavour and a satisfying meaty texture that holds up well in slow-cooked dishes.
Black beans are a staple food across Central and South America and the Caribbean, where they have been cultivated for at least 7,000 years. They are foundational to dishes like Brazilian feijoada, Cuban black beans and rice (moros y cristianos), and Mexican refried beans. In recent decades, they have become widely popular in Australia, appearing in everything from burritos to salads to veggie burgers.
As a legume, black beans fix atmospheric nitrogen in the soil through symbiotic root bacteria, making them a valuable rotation crop. They are a significant source of plant-based protein and are among the most affordable protein sources globally.
How it's produced
Black beans are a warm-season annual crop, sown after the last frost and harvested when the pods have dried on the plant. They grow best in well-drained soil with moderate fertility — too much nitrogen encourages leaf growth at the expense of bean production, since the plants fix their own nitrogen.
Commercial production is concentrated in Brazil, Mexico, the United States, and parts of Central America. The crop is typically machine-harvested by cutting or pulling the entire plant, then threshing to separate the dried beans from the pods. After harvest, beans are cleaned, graded by size, and either packaged dry or cooked and tinned. Dried black beans store well for years in cool, dry conditions.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for legumes & pulses, not measured for this item yet. Sources & methods →
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