Black Beans

Black common beans, mature dry seeds, uncooked. Scientific identity: Phaseolus vulgaris L.; black-seeded market class. Edible part: Mature dried seeds; pods and immature beans are separate foods. Exact source form: Beans, black, mature seeds, raw, corresponding to USDA FoodData Central FDC 173734.

A dark-skinned common bean that cooks into a creamy interior while holding a savory, earthy flavor.

Common name

Black Beans

Scientific name

Phaseolus vulgaris

Family

Fabaceae

Edition

Core Edibles

Flavor

Earthy · mild · savory

Texture

Creamy when cooked

Season

Dry pantry staple

Best storage

Dry airtight · cooked chilled

Great for

Soup · bowl · mash

Know this

Dry beans must be fully cooked

Black beans are warm-season common beans. Bush types mature sooner; pole types need a trellis.

START WITH

Dry black bean seed sold for planting

CLIMATE

Frost-free season with soil at least 60°F

LIGHT

8+ hours of direct sun

SOIL

Well-drained soil; avoid heavy nitrogen fertilizer

1. 1

   Start it

   Direct-sow after frost 1 inch deep. Plant bush beans 3–4 inches apart or pole beans 4–6 inches apart beside support.

2. 2

   Give it room

   Leave 18–24 inches between bush rows; give pole rows 30–36 inches and install the trellis before vines climb.

3. 3

   Water correctly

   Give about 1 inch weekly, especially during flowering and pod fill. Water soil, not leaves.

4. 4

   Care for it

   Weed shallowly, do not work plants while wet, and stop watering as dry pods yellow and become papery.

5. 5

   Harvest

   For dry beans, leave pods until brown and crisp. Shell, dry beans another 1–2 weeks, and store only when hard and fully dry.

Most dry black beans mature in roughly 85–110 days.

For dry beans, leave pods until brown and crisp. Shell, dry beans another 1–2 weeks, and store only when hard and fully dry.