Seed l Black Turtle Bean

1 sachet

$3.99 CAD

Seed l Black Turtle Bean

$3.99 CAD

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A productive variety of small, shiny black bean. It can be eaten fresh when young or shelled when mature for use as dried beans. Well-suited to cool climates, this bean is bushy, productive, and easy to grow.

Black Turtle Bean

An ancient seed at the heart of early agriculture

The Black Turtle bean is an ancient variety of common bean with a history stretching back millennia. Native to the Americas, it is among the plants domesticated by the indigenous peoples of Mesoamerica, a region encompassing southern Mexico and Central America. Archaeological research indicates that beans were already being cultivated in this region more than 7,000 to 8,000 years ago.

Throughout the centuries, beans have held a central place in traditional agricultural systems. They were cultivated for their nutritional value, but also for their essential role in soil fertility. In several regions, they were grown alongside corn and squash in sustainable farming systems, now known as the Three Sisters.

While climbing varieties used corn as a natural support, some dwarf varieties, such as the Black Turtle as we know it today, were also grown nearby or as companion crops. Their role remained fundamental: enriching the soil thanks to their natural ability to fix nitrogen and supporting the productivity of food gardens.

The name turtle bean comes from the appearance of its seed: small, oval, and black, with a smooth, shiny surface, reminiscent of a turtle's shell. In many cultures, the turtle is associated with longevity, stability, and continuity—values that resonate deeply with the story of this seed being passed down through generations.

From the 16th century onwards, the Black Turtle bean spread beyond the Americas through intercontinental trade. Despite this journey, it retained its identity: a robust, nutritious bean closely linked to agricultural practices that respect the land.

Even today, growing Black Turtle beans means keeping alive an ancient agricultural heritage, rooted in observing nature, passing on knowledge and respecting the cycles of life.

Properties and traditional uses of the Black Turtle bean

The Black Turtle bean is a food plant with several edible parts that have long been used in traditional diets. Depending on the stage of harvest, the plant offers distinct nutritional qualities and uses, valued by different cultures in the Americas.

Fresh broad bean (immature bean)

Harvested young, before the seed is fully mature, the fresh broad bean is consumed as a vegetable.

Traditional uses and properties:

Light and easily digestible food

Source of soft fibers

Provides B vitamins and vitamin C

Used to support daily energy without weighing down digestion

In food traditions, fresh beans were consumed during the first harvests to supplement the diet in a simple and nourishing way.

Bean leaves (young edible leaves)

Young bean leaves are edible when cooked. They were part of the traditional diet in some regions, especially when the plants were still growing.

Traditional uses and properties:

Mineral intake such as iron, calcium and magnesium

Contains fiber and antioxidant plant compounds

Consumed only when cooked

Used as a leafy vegetable, similar to spinach

It is important to note that bean leaves should never be eaten raw.

Dried beans (mature seeds)

The mature Black Turtle bean is the best known and most widely used form.

Recognized nutritional properties:

Important source of plant-based protein

Very rich in fiber

Iron, potassium and magnesium intake

Contains antioxidants naturally present in the black skin of the seed.

Nourishing and filling food

Traditional uses:

A staple food in many traditional cuisines

Consumed to support long-term energy

Appreciated for its ability to sustainably feed communities

A complete food plant

From leaf to seed, the Black Turtle bean exemplifies an ancient agricultural and food approach where every part of the plant is valued. This holistic use reflects a deep respect for the land, natural cycles, and knowledge passed down through generations.

Cooking Black Turtle Beans
Traditional recipes

The Black Turtle bean is an ancient food, cooked simply and nutritiously. Traditional recipes favor slow cooking, few ingredients, and respecting the bean's natural flavor.

1. Slow-cooked Black Turtle Beans

A basic preparation, common to many cultures in the Americas.

Ingredients

1 cup of dried Black Turtle beans

4 to 5 cups of water

1 onion, roughly chopped

2 cloves of garlic, crushed

1 bay leaf

Salt (at the end of cooking)

Preparation

Soak the beans for 8 to 12 hours. Drain and rinse.
Cook in fresh water for 45 minutes. Add the onion, garlic and bay leaf.
Simmer for another 30 to 45 minutes over low heat. Add salt at the end of cooking.

A nourishing dish served alone or with corn, bread or vegetables.

2. Traditional black bean soup

A simple soup, used to feed families during cold seasons or periods of intense work.

Ingredients

Cooked Black Turtle Beans

Water or light broth

Onion

Garlic

Squash or root (optional, depending on the season)

Yellow corn or white corn, I prefer white corn

Salt

Preparation

Sauté the onion and garlic. Add the cooked beans and their cooking water.
Add the squash or root if desired.
Simmer until you get a thick and comforting soup.

3. Black Turtle Beans and Indian Corn

A recipe reminiscent of traditional cultures where beans accompanied corn.

Ingredients

Cooked Black Turtle Beans

Fresh or dried corn kernels

Onion

Water

Salt

Preparation

Cook the corn separately until tender.
Add to the cooked beans with a little water.
Simmer gently to blend the flavors. Add salt at the end of cooking.

A simple, nourishing and balanced dish.

4. Fresh Black Turtle Beans

When the bean is harvested young, the beans are eaten as a vegetable.

Ingredients

Fresh broad beans

Water

Salt

Preparation

Trim and rinse the beans.
Cook in boiling water for 10 to 15 minutes until tender.
Drain and add a little salt.

Eaten on their own or incorporated into light soups.

A cuisine of subsistence and transmission

These recipes illustrate the essence of traditional cooking: sustainable food production, respecting the seasons, and making the most of every harvest. Black Turtle beans were cooked in large quantities, preserved for several days, and shared within the community.

Tip and trick:

Sunlight: Beans need at least 6 to 8 hours of sun per day. Choose a sunny spot in your garden.
When to sow: Plant bean seeds after the last frost, when the soil has warmed to around 15-20°C. This is when the lilacs are in bloom towards the end of May.
Regular moisture: Water regularly, especially during dry periods. Avoid overwatering, as this can cause root rot.
Companion planting: Plant beans with companion crops such as corn and squash to take advantage of the “Three Sisters” system, which promotes mutual growth and improves soil fertility.
They can be harvested young at 65 days and eaten fresh, or harvested at full maturity at 80-90 days and dried for winter.

Our seeds are vigorous, open-pollinated, and adapted to the Quebec climate.

Species: Phaseolus vulgaris
Sowing: Early April (under cover, outdoor greenhouse) or early May indoors
Seeds: 2 seeds per pot, early May, and plant out late May/early June
The pots will be ready to be planted in early June.
Or sow directly in the ground towards the end of May
Sowing depth: 2-3 cm
Germination time: 5-13 days
Soil: Slightly acidic, humus-rich, loose, cool and well-drained
Location: Requires very warm growing conditions and plenty of sun
Spacing between plants: 15-20cm
Mature height: 40-60 cm dwarf bean
Maturity: 65-90 days | Productive
Seed per packet: +/- 50

Our seeds are guaranteed for the year of purchase.

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Seed l Black Turtle Bean

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