Organic Black Turtle Beans

  • Organic Black Turtle Beans
  • Black beans in a wooden spoon
  • Raw Dry Beans
  • Certified Organic, Non-GMO
  • Sproutable Grade
  • Cholesterol Free
  • Very Low in Saturated Fat & Sodium
  • A Very Good Source of Dietary Fiber,
  • Protein, Thiamin, Magnesium, Phosphorus,
  • Potassium, Copper, Manganese, and Folate.
11.49 (11.49/lb)
13.99 (4.66/lb)
15.99 (3.20/lb)
21.99 (2.20/lb)
29.99 (2.00/lb)
47.99 (1.92/lb)

Product Description

Organic Black Beans are a type of a common bean that originated in America. Today it’s one of the most popular ingredients in Latin American and Indian cuisine. Dishes like frijoles negros, Moros y Cristianos, gallo pinto, and maa ki daal are the favorites of many specialty restaurants all over the planet and trademarks of their countries.

Organic Black Beans from Food To Live® give you a chance to enjoy the delicious flavor of this amazing food as well as the health benefits it offers.

However, be careful when you explore recipes for exotic dishes as not all black beans are turtle beans. This name is also associated with vigna mungo (lentil) and douchi (fermented soybean).

Black Beans Nutrition Value

Black turtle beans are good for you because they provide your body with a wide range of important nutrients, such as:

  • Protein
  • Dietary fiber
  • Iron
  • Magnesium
  • B vitamins
  • Potassium

Organic Black Beans are gluten-free, so if you are sensitive to this element, you can enjoy delicious and safe black bean pasta, flour, noodles, and spaghetti.

Turtle beans are a good source of carbs, giving you about 20g of them per serving (½ cup cooked).

Health Benefits of Eating Black Turtle Beans

The most important benefits organic black bean seeds offer are:

  • Improved digestion.
    As they contain lots of dietary fiber (7g per serving) the beans help keep your intestine toned.
  • Improved blood sugar control.
    The combination of carbohydrates and fiber is processed steadily and slowly by the body, which means it doesn’t trigger dangerous blood glucose spikes.
  • Protection from oxidation.
    Our organic black bean seeds are rich in antioxidants that protect your body from the damage of free radicals on the cellular level.

How to Prepare Black Turtle Beans

To prepare turtle beans properly, you should soak them overnight. After this, you can cook them like any bean by bringing to a boil and simmering until they are soft. You can also bake them after soaking.

If you don’t have the time necessary for such preparation, you can soak the beans in a pan, bring it to a boil, and leave to soak for an hour. After this, you can cook or bake them as usual. Using a pressure cooker is the fastest method of preparation.

With the seeds cooked, you will be able to use them in a great number of black turtle bean recipes. Even your dogs can enjoy them. However, if you plan to feed them to your pets, don’t add any spices.

Try making some nutritious black bean soup or delicious brownies. This ingredient will also help you create fantastic salsa, burgers, and hummus. Some bean salad and dip will be great options for parties.

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INGREDIENTS: Organic Black Beans

Packaged in a facility that also processes tree nuts and wheat

Storage Time: up to 4 years

Country of Origin: Argentina, China

Organic Black Turtle Beans

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Vegan Spaghetti Squash and Black Bean Mexican Bowl (Gluten-Free)

Vegan Spaghetti Squash and Black Bean Mexican Bowl (Gluten-Free)

4 servings

Spaghetti Squash Ingredients:

  • 1 large spaghetti squash
  • 1 tsp. olive oil
  • 1/2 tsp. ground cumin
  • 1/2 tsp. Vege-Sal or a little salt

Black Bean Mixture Ingredients:

  • 2 tsp. olive oil
  • 1 large onion, diced small
  • 2 tsp. minced garlic
  • 1 tsp. ground cumin
  • 1 tsp. chilli powder
  • 2 cans (15 oz.) black beans (Or use 2-3 cups cooked black beans)
  • 1 can (4 oz.) diced green Anaheim chiles
  • 1 can (14.5 oz.) vegetable broth
  • 2-3 tsp. Green Tabasco Sauce (more or less to taste)

Avocado Salsa Ingredients:

  • 1 large avocado, diced
  • 1 T + 1-2 T fresh squeezed lime juice (I used my fresh-frozen lime juice)
  • 1 cup diced cherry or grape tomatoes
  • 1/2 bunch cilantro, chopped fine (or more if you’re a big cilantro fan)
  • 1 T olive oil
  • Vege-Sal or salt to taste


Preheat the oven to 400F/200C. Spray a large baking sheet with non-stick spray. Cut the spaghetti squash into quarters and scrape out seeds; then rub the upper part of squash with a little olive oil, ground cumin, and Vege-Sal or a little salt. Roast squash until the strands pull apart easily, about 50 minutes.

Drain the cans of black beans into a colander placed in the sink and rinse well until no more foam appears. Let beans drain well. Heat the 2 teaspoons of olive oil in a medium-sized non-stick frying pan and saute onion over medium-high heat until it’s starting to lightly brown. Add the minced garlic, 1 teaspoon ground cumin and 1 teaspoon ground chili powder and saute 1-2 minutes more. Add the drained black beans, can of diced green chiles, vegetable broth, and Green Tabasco Sauce to taste. Turn heat to low and let the mixture simmer while the spaghetti squash roasts.

Peel the avocado and dice into pieces about 1/2 inch across. Put avocado pieces into a medium-sized bowl and toss with 1 tablespoon lime juice. Dice tomatoes into small pieces and finely chop cilantro and add to the bowl with the avocado, then stir in the olive oil and 1 or 2 tablespoons more lime juice. Season to taste with Vege-Sal or a little salt.

When the squash is done enough to easily shred apart into spaghetti-like strands, remove from the oven and let cool a few minutes. When squash has cooled just enough to handle, use a fork to pull the squash apart into a bowl. Check black bean mixture to make sure the vegetable broth has evaporated enough that the mixture is nearly dry. (If not, cook a few minutes over higher heat as needed.)

To assemble the bowls, place 1/4 the spaghetti squash into the bottom of a serving bowl. Top with 1/4 the black bean mixture and a generous amount of salsa. Serve the bowls right away, with Green Tabasco Sauce or your favorite hot sauce to add at the table.

If this makes more than you will eat at one meal, ingredients can be refrigerated separately and then reheated and combined the next day, but it’s definitely better freshly made. I don’t think it would last more than overnight in the fridge.

Enjoy it!


Healthy Vegan Chili

Healthy Vegan Chili


  • 1 tablespoon sunflower oil
  • 1 medium yellow onion, diced
  • 1 cup shredded carrots
  • 1-2 jalapeño peppers, stemmed, seeded, and minced
  • 3 garlic cloves, minced
  • 1/2 cup bulgur, rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin –
  • 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
  • 1 1/2 cups tomato sauce
  • 1 (15-ounce) can kidney beans, drained and rinsed –
  • 1 1/2 (15-ounce) cans black beans, drained and rinsed –
  • 1 1/2 teaspoons kosher salt, or to taste
  • Chopped fresh cilantro


  1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
  2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.