The Rancho Gordo Xoxoc Project Sampler
The beans and oregano in this sampler are the results of our two companies working together to help small farmers continue to grow their indigenous beans in Mexico, despite international trade policies that seem to discourage genetic diversity and local food traditions. We are working with small farmers, mostly in the Hidalgo area (with plans to expand). These beans are their local beans and quite likely this is the first time they've offered outside of their region, let alone outside of Mexico. The beans have been saved and passed down for generations and now you have a unique opportunity to try them for yourself.
Because these rare beans are grown using centuries-old methods, they may contain small pebbles or other natural debris. Please clean them thoroughly before cooking!
Similar to Ayocote Morado but black in color, this thick-skinned bean is beautiful and very large. It's a firm bean but goes from dense to creamy with continued cooking. Ayocote Negro have a darker, inky bean broth than other runner beans enjoy. Use them in soup, salads, and any recipe that calls for a runner bean.
From the state of Hidalgo (and sometimes seen in Puebla), these lilac-and-black marked beans are probably a very near cousin to what we've grown as Rio Zape. Like Rio Zape, they have a luxurious pot liquor (bean broth) with hints of coffee and chocolate. San Franciscanos have a sturdier skin, making them more versatile and usable in salads and composed dishes as well as chili, soups, and stews. But we think the best way to enjoy them is plain, and pass around the salsas and garnishes like grilled onions, grilled cactus paddles, limes, Mexican oregano and fresh cheese.
Velvety yet solid, Moro beans seem to be a cross between a pinto and a black bean, with a rich, dense texture and a bean broth that you could eat alone as a soup, without the beans! 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. This bean was first spied in Puebla, Mexico. Later, we found farmers in Hidalgo who were growing a version with just a touch of purple mixed in and we were smitten.
These pretty, purple beans, also known as "Frijol Apetito," are juicy and velvety and everything you might want in a bean. 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.
This versatile, hand-harvested indigenous herb is grown for us by an oregano cooperative in Tlahuitelpa, Mexico. It's less citrusy than the standard Mexican oregano and there's an indescribable earthiness that makes it infectious.
THE RANCHO GORDO-XOXOC PROJECT
|Product of Mexico. Produced in Mexico under the supervision of the Rancho Gordo-Xoxoc Project.|
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