You'd be surprised at how many variations there are on pretty, purple beans! I've seen a lot and I wasn't so excited about Lila until I discovered in Morelos they are called "Frijol Apetito." Nice, isn't it? Then I cooked and ate them. They were fantastic.
Somewhat in the Flor de Mayo family of flavor, they were juicy and velvety and everything you might want in a bean. I just flipped for them. The beans are from the south side of the Popocatépetl Volcano (which is active, by the way) through Huajuapan, mostly in a dry, arid semi-desert terrain at a high altitude.
I have a suspicion that Lila beans, like Flor de Mayo, won't age well. You'll want to cook them within six to eight months of receiving them. I think they are the type of bean that screams for pork but my first attempt at cooking them was with olive oil, onions, garlic and a bay leaf in plain water and I was quite smitten.
Cooking suggestions: The beans would shine in soups, stews, refried beans and with most any kind of pork.
Latin name: Phaseolus vulgaris
THE RANCHO GORDO-XOXOC PROJECT
|Product of Mexico. Produced in Mexico under the supervision of the Rancho Gordo-Xoxoc Project.|
The best way to keep in touch is through our newsletter, which includes product updates, loads of recipes, and more. We send it twice monthly and we never share your information with anyone.
For customer service of any kind, please call 800/599-8323
or 707/259-1935 or email firstname.lastname@example.org
For the Napa retail store, please call 707/259-1935 x103
Rancho Gordo New World Specialty Food
1924 Yajome Street, Napa CA 94559
For Twitter: http://twitter.com/RanchoGordo
For Pinterest: http://www.pinterest.com/ranchogordo/
If you prefer, you can send us a message from here: