Beautiful markings and a dense, rich flavor make this super rare bean a favorite. Almost a marriage between a black bean and a pinto but unique in its own right.
Raw, the markings have to be among the prettiest of all our heirloom beans, but it's when they've been cooked that you'll be especially happy with them. with a rich, dense texture and a bean broth that you could eat alone as a soup, without the beans!
This bean was first spied in Puebla, Mexico. The design was so beautiful and detailed, it wasn't clear they were even a bean. Later we found farmers in Hidalgo who were growing a version with just a touch of purple mixed in and we were smitten. A local cook told us that at the end of the growing season, the women plant the beans and harvest them as young greens and sauté them in butter. A rarity in Mexico, just like the Moro bean itself.
Pot beans, soups, salads, casseroles, dips, refried beans
From the Rancho Gordo Kitchen
Velvety yet solid, we think these beans are great for stews and slow-cooked one pot meals. They also make outstanding refried beans.
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Lila, Rio Zape
Country of origin
"Rancho Gordo founder Steve Sando is at the forefront of the current seed-saving movement, selling his exquisite heirloom beans to passionate followers."
Rancho Gordo-Xoxoc Project
These items are the results of our two companies working together since 2008 to help small farmers and producers continue to grow their indigenous products in Mexico, despite international trade policies that seem to discourage genetic diversity and local food traditions.
Product of Mexico. Produced in Mexico under the supervision of the Rancho Gordo-Xoxoc Project.