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5 from 2 votes

Black Turtle Beans

Course: Side Dish
Cuisine: Mexican, Vegan, Vegetarian
Author: Terri


  • 2 lbs black turtle beans
  • 1 large onion chopped
  • 5 cloves garlic chopped
  • 4 cups vegetable broth low sodium
  • 4 cups water
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • Sort and remove any debris from beans.
  • Soak black beans overnight for 10-12 hours in 6 cups of water.
  • Drain and rinse beans.
  • In a dutch oven, add vegetable broth, water, black beans, onions, garlic, chili powder, ground cumin and pepper.
  • Heat over medium heat just until boiling.
  • Cover, reduce heat, cook over low heat for 1 1/2 hours.
  • After 1 1/2 hours, add salt and continue cooking for an additional 30 minutes or until beans are tender.


There is a lot of debate as to when you should add salt to your beans. I don't add salt at the beginning of the cooking process, but do add it when they are about done. Some say that if you add salt at the beginning your beans will be tough. Others say that if you wait until the end, all you will have is salty water and bland beans.
Also, if you live in an area that is considered 'high altitude,' you might want to add a 1/2 tsp of baking soda to the water while the beans are cooking. It helps to soften the beans a bit. Thanks Cheryl for the tip!