This thick skinned bean (produced in Mexico) is beautiful and very large. It's a firm bean but goes from dense to creamy with continued cooking. 

Suggestions: Pot beans, soups, salads, chili, casseroles

Ayocotes are runner beans (like the more well-known Scarlet Runners). Ayocote Negro are firm without being starchy and have a darker, inky bean broth than other runner beans enjoy. They are large, bold and one of the first beans we recommend if you're trying to sell a "steak and potatoes"-type on heirloom beans. 

For some reason, Ayocote beans fell out of favor with many Mexicans except in specific indigenous communities. They were an important pre-conquest crop, they are beautiful and they've got a supreme meaty goodness about them that's hard to resist. I see them in the markets but I can't remember ever having been served Ayocotes of any color in Mexico. It's a shame!

Nothing makes me roll my eyes like hearing our customers say, "They look too pretty to eat!" but I do understand perhaps buying Ayocote Negro just for their incredible looks. Just don't tell anyone.