Black Turtle Beans Dried Eclipse Certified Organic (500g)


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  • Produced by: Eclipse Organics
  • Country of origin: China
  • Certified organic (ACO)
  • Suitable for gluten free diets
  • Suitable for vegans and vegetarians
  • GMO-free, BPA-free and not tested on animals
  • Product code: F01004
  • Short URL:
  • Shipping Weight: 0.6kg (1.2lb)

Our Special Price $6.70 RRP$6.90
The delicious black bean is a legume that originates from Mexico and is one of the most favoured beans in much of Latin America for its flavour and versatility in so many dishes.

It is a meaty textured bean with a flavour reminiscent of mushroom. Black beans are rich in nutrients and fibre.

Uses: Great cooked in chillies and soups, stews, casseroles, nachos, tortillas, burritos, salads and the awesome Black Bean Chocolate Cake - *see recipe below.

How to: Soak in purified water for 8 hours or overnight. Rinse. Bring to boil then simmer 90 minutes or until tender. Cook alone or in a slow cook meal. Add cooked beans to soups, curries, stews, casseroles, nachos, tortillas, burritos, salads.

Certified Organic Dried Black Turtle Beans (500g) by Eclipse Wholefoods.

Ingredients: Certified Organic Dried Black Turtle Beans.

Store: In an airtight container, in a cool, dry, dark cupboard.

Origin: China 
Certification: ACO (Australian Certified Organic)

Nutrition Information Data - Black Turtle Beans  Organic

*The Ultimate Black Bean Chocolate Cake Recipe
- thank you to one of our customers for this wonderful recipe!
(Adapted from the

Servings: 12

Cake Ingredients:
- 425g/15 oz/1 can (or roughly 1 ½ cup) cooked black beans in
can, drained and rinsed
- 5 large
- 1 tbsp pure vanilla extract or 1 vanilla bean 
- ½ tsp salt
- 3 tbsp coconut oil - liquefied, or olive oil
- 8 tbsp agave syrup
- 2 tbsp unsweetened apple sauce (apple sauce by stewing apples and adding cinnamon)
- 2 tsp
apple cider vinegar
- 6 tbsp cacao powder
- 2 tsp baking soda/bicarb soda

- ½ cup of melted
dark chocolate

1. Preheat oven to 160°C/325°F
2. Combine beans, 3 eggs, vanilla, agave, salt into a bowl and blend with a stick blender or in a blender - until smooth. Remove from blender and place in a bowl.
3. With a beater, beat coconut oil with the remaining two eggs until combined until fluffy.
4. Add the bean mixture to the egg mixture and blend with a beater or stick blender.
5. Add in apple sauce and apple cider vinegar to the bean mixture and continue beating/blending well.
6. In a separate bowl, beat together cocoa powder and baking soda
7. Finally, add the cocoa mixture to the bean mixture and beat until smooth
8. Pour into a lined, oiled/lightly buttered 8 or 9-inch spring form cake pan
9. Bake for 40 minutes at 160°C/325°F
10. Cake is done when top is rounded and firm to touch.
11. Let cake cool on a wire rack, then leave overnight on counter in a sealed container before frosting.

Sweet Chocolate Frosting -
Servings: 16 (Recipe frosts one 9-inch cake)

- 1 ½ cup
pitted dates - slightly moist. (soaked overnight if they are dry - don't soak in too much water, only a little, so sweetness is not expelled into water.)
- ¾ cup
ground almonds/almond meal
- 1 ½ cup coconut milk
- 1/8 tsp salt
- 1 tbsp pure vanilla extract or 1 vanilla bean
- 1 tbsp rice flour
- ¼ cup  coconut oil - liquefied, or olive oil
- 4 tbsp agave syrup  
- 1/3 cup
cacao powder.

1. Puree dates and ground almonds for a few minutes with a stick blender in a jug.
2. Add in coconut milk and puree until creamy and smooth.
3. Add in the rest of the ingredients and continue to puree until creamy and smooth.
4. Refrigerate for a few hours before frosting - only needs 1-2 hours.
5. Keep any leftover frosting or your frosted cake in the fridge.
6. Spread frosting over or inbetween layers of your cake and enjoy!