Black beans, also known as black turtle beans, are a variety of bean that originated 7,000 years ago in southern Mexico and Central America. Like corn, which is also indigenous to the Americas, it is a common food in those regions. In Mexico, as in many other parts of Latin America, it is known as the “black bean” (plural: “black beans”). However, there are many differences between the Spanish language in the American continents and it should come as no surprise that it goes by many other names as well: black caraote, black bean, black grain, and black bean, to name a few.

Black beans, being such a traditional American food (and keep in mind I’m talking about the Americas here, not the US, get off your US-centric high horse! You can order chili con carne with them! enchiladas with them, attractive corn and black bean salads, soups with them, and stews with them. One of the easiest ways to enjoy them is to eat them stewed with just salt and fried onions and garlic. You can also add a bit of lime and cilantro leaves to add a little more “Mexican” flavor.

Did you know that black beans have the highest amount of fiber of any bean known to man? They are also high in iron and protein, as well as many other nutrients. In fact, that characteristic black color signifies the presence of a nutrient: anthocyanins. Anthocyanins are antioxidants and as such protect against cancer and other diseases.

Black beans are so rich in nutrients that many have found that they help with flavor. A simple broth made from it can help immensely with gout symptoms in many people. Black soy works the same way, containing the same anthocyanins that the black turtle bean has, but is otherwise quite different from the black turtle bean, so it seems like it’s the anthocyanins that are helping here.

If you have never tried these beans before, I suggest you give it a try! They are quite easy to find in Mexican food stores, as well as organic stores and large supermarkets in general. Just soak them overnight with a bit of baking soda, and then drain and boil for about 30 minutes or until soft. You can then use them in salads, or keep them in their cooking liquid to make a soup (add vegetables and seasonings) or a stew (just mash some beans until the consistency is thick).