Phaseolus vulgaris

Known as Black Turtle Bean in English, Feijão Preto is a quintessential element of Brazilian cuisine and culture. This variety has been cultivated for generations across the South and Southeast of Brazil, where it’s celebrated for its bold, earthy flavour and its central role in traditional dishes like feijoada.

Rich and robust, Black Turtle Bean is packed with culinary promise. Its dense, meaty texture holds its shape beautifully in long-cooked stews, and its deep colour lends a glossy allure to any dish. Whether slowly simmered with garlic and bay leaf, or puréed into a velvety soup, its complex, savoury depth makes it a staple on Brazilian tables and an ambassador for Latin American home cooking.

Sow seeds directly once the soil is warm and frost-free, ideally above 20°C. For optimal results, treat seed beds after planting with SoyGro Beanflo, a nitrogen-fixing inoculant that enhances root development and nutrient uptake. Sow into moist, well-drained soil and keep evenly watered, avoiding over-saturation. Germination typically occurs within 7–10 days, with the plants benefiting from a steady temperature and full sun exposure.

This variety is well-suited to South African growing conditions and performs best in loose, fertile soil with good organic content. Apply Talborne Organics VitaGrow at planting and switch to Vita Fruit and Flower at the onset of flowering to boost production. Feijão Preto matures in 80 to 95 days, depending on the cultivar and conditions. Harvest dry beans when pods are brittle and fully dry on the plant, ensuring a stable, storable crop with a long shelf life.

On planting, using Beanflo-Rhizobium bacteria is the most cost-effective way of adding nitrogen-fixing bacteria into your soil, creating healthier soil for a more productive harvest.