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Blackbeans salat

Black Beans

Black beans originally come from Central and South America and, today, are primarily used in Mexican and Creole cuisine. Black beans have a very intense aroma, they taste somewhat spicy and nutty and have a creamy to slightly fleshy consistency.

Also available:

Rich in dietary fibre
Versatile in use 


  • In brine
  • Dried


  • Can
  • Bag
  • Big Bag
Do you have specific requirements?

We are happy to assist

Constance Kreyßing

Constance Kreyßing

Product Manager

Phone: +49 421 5239-47244

Within my product category I am your expert. My knowledge covers their manufacturing, their application plus the market events from all over the world. I am more than happy to fulfil your expectations beyond the market standard. Please contact me for tailormade advice.

Good to know

Dried pulses must be soaked for a minimum of 12 hours prior to further preparation.

Blackbeans cutout


Casseroles, soups, ready meals, salads


Can: Italy
Dried: Argentina, Canada, China

Harvest Period

July to September

Blackbeans field


Dried beans: The beans are removed from the pods after harvesting and subsequently pass through several cleaning and sorting stages.

Canned beans: The dried beans are soaked for approximately 12 hours, subsequently drained and preserved in infusion, for example brine, with additional ingredients in cans.


			Product Range
Product Range

Assortment for the food industry

			Organic Product Range
Organic Product Range

Organic product range for the food industry

			Harvest Calendar
Harvest Calendar

Our harvest calendar




Additional pulses in our product range:


Creating customer-oriented quality

Your quality requirements are always in good hands at Henry Lamotte Food. Our quality management system creates supply security by utilising coordinated processes, combined with quality assurance for high product quality.