Definition

Noun: 1. A type of bean, specifically the black-seeded bean (Phaseolus vulgaris) native to and widely cultivated in South America, typically dried for storage and later use in cooking.

Usage

This term refers specifically to the dried, edible seed of a particular cultivar of the common bean. It is a staple ingredient in various cuisines, especially Latin American, Caribbean, and Southwestern U.S. cooking.

Examples

• "The recipe calls for one cup of soaked black beans."
• "Black beans are a good source of protein and fiber."
• "She made a delicious soup with black beans, corn, and tomatoes."

Advanced Usage

• Culinary Context: The term is almost exclusively used in culinary contexts to describe the ingredient itself or dishes featuring it.
• Botanical Context: In more technical or botanical discussions, it may be referred to by its scientific name to distinguish it from other black-seeded legumes.

Variants and Related Words

• Turtle Bean: Another common name for the black bean, referring to its hard, shiny shell.
• Frijoles Negros: The Spanish term for black beans, commonly used in English when referring to Latin American dishes.

Synonyms

• Turtle bean
• Frijol negro (Spanish loanphrase)

Notes on Different Meanings

• Critical Distinction: The term "black bean" in this culinary sense should not be confused with:
  • The Australian plant Castanospermum australe, whose seeds are also called "black beans" but are toxic unless properly processed.
  • Fermented black soybeans used in East Asian cuisine, which are a different product entirely. The primary and most common meaning in English, especially in a general or cooking context, is the edible bean from Phaseolus vulgaris.

Noun

1. black-seeded bean of South America; usually dried