Ayocote Blanco Bean
A versatile Mexico-grown, mid-sized white bean that is rich and creamy yet holds its shape through long cooking.
A dense, rich bean with a thicker skin. When fully cooked, it has a creamy and starchy consistency with a mild potato-like flavor.
Originally from Oaxaca, Mexico, the Ayocote family was one of the first cultivated crops of the Americas. They are grown all over central and northern Mexico, but tend to be more popular in indigenous communities.
Salads, Casseroles, Soups, Pot Beans, Dips, Cassoulet, Baked Beans, Pasta e Fagioli
From the Rancho Gordo Kitchen
The rich and starchy profile calls for bacon and pancetta. You can make an elaborate dish like cassoulet or you can enjoy them in a simple soup or salad. We love its versatility—it can be used across all types of dishes and cuisines.
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.
Ayocote Amarillo, Cassoulet (Tarbais), Royal Corona
Country of origin
"Rancho Gordo sells the most flavorful, deeply savory beans I’ve ever tasted—beans that negate the need for the ham hock that beans are so often paired with. I can’t recommend them highly enough as a source for purchasing beans, among other things."
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.