Phaseolus vulgaris var. nanus L.
Easy-care, medium-early variety with deep black beans and a nutty, light mushroom taste.
The Black Turtle dry bean is traditionally used in Mexican and Creole cuisine. It keeps its black color even after cooking and is ideal for soups, dips, chillies and beans. The plant forms many green, flat pods with small seeds, but these can only be cooked green when young (later filamentous pods). The bean kernels are rather small, rounded with a slightly angular shape.
Spacing: 7 x 40 cm
[Sowing: May-June; E: Sept-Oct] Sowing depth: 2 cm