Black soybeans are a variety of soybean characterized by their black skin, while the inside is typically a pale yellow or beige color. They are considered a nutrient-dense food and are commonly used in East Asian and Southeast Asian cuisines, as well as in health food circles. Black soybeans are similar in size and shape to traditional yellow soybeans but have a distinct, slightly sweeter and nuttier flavor profile.

Rich in protein, fiber, vitamins, and minerals such as iron, calcium, and potassium, black soybeans offer numerous health benefits. They are an excellent plant-based protein source, making them a popular choice for vegetarians and vegans. Black soybeans are also low in carbohydrates compared to regular soybeans, making them a great option for people following low-carb or diabetic-friendly diets.

These beans can be used in a variety of dishes, including soups, stews, salads, stir-fries, and as a base for plant-based patties or burgers. They are also used to make black soy milk, a healthy alternative to traditional soy milk. When cooked, black soybeans have a firm texture and absorb flavors well, making them a versatile ingredient in both savory and sweet dishes.