A rich, light bean originally from the coastal state of Nayarit.
Originally from the beautiful state of Nayarit in Mexico, these California-grown yellow beans have an almost gelatinous quality that is much more appealing than it sounds on paper. The Azufrado isn’t perfectly round and it has an almost green tint when raw. It’s a versatile bean and we think you'll have fun experimenting with it.
Our suggestion is to keep things simple. We'd cook them with a bit of celery, carrot, onion, garlic and a pinch of Italian oregano. A spoonful of olive oil would feel at home in the pot as well.
Latin name: Phaseolus vulgaris
Country of production: USA
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