This thick-skinned bean (produced in Mexico) is pretty and very large. It's starchy but goes from dense to creamy with continued cooking.
Suggestions: Pot beans, soups, salads, chili, casseroles
The staff here often refers to Ayocote Morado as a "gateway bean." Once you start, you get hooked. The Ayocote Morado's big, beefy texture is perfect for those trying to cut out meat and eat a more plant-based diet, or for vegetarians who are cooking dinner for their omnivore friends. No one will miss the meat when you toss them with good fruity olive oil, sauteed wild mushrooms and a little too much garlic. Having said that, they'd be great as a side dish for a classic steak! Along with the beans, Ayocote Morados provide a deep, bouillon-flavored bean broth, making them ideal for soups.
Originally from Oaxaca, Mexico, the Ayocote family was one of the first cultivated crops of the New World. They are grown all over central and northern Mexico but seem to have lost favor with Mexicans except in specific indigenous communities. If you plant them, you can enjoy the flowers, eat the pods as a broad bean or shell them fresh for shelling beans. But we think the best way to enjoy their fully developed flavor is by cooking the dried beans.
Please note that the density of the purple color varies from season to season. Your beans may be a little darker or lighter.
Latin name: Phaseolus coccineus
THE RANCHO GORDO-XOXOC PROJECT
|Product of Mexico. Produced in Mexico under the supervision of the Rancho Gordo-Xoxoc Project.|
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