Black beans, also called black turtle beans, are a small, glossy, jet-black variety of the common bean (Phaseolus vulgaris) — the same New World species as kidney, pinto and navy beans. Dense, mealy and faintly sweet-earthy with a creamy interior, they are a cornerstone of Latin American cooking, from Cuban rice and beans (moros y cristianos) and Brazilian feijoada to Mexican frijoles negros. Cheap, shelf-stable and rich in plant protein, fibre and folate, they are sold dried or pre-cooked in cans.