An heirloom passed down for generations in rural Hidalgo, Mexico, this small, compact bean produces a rich, flavorful broth.
In Mexico, a rebozo is a shawl, often worn with panache by Mexico's lovelier residents. Perhaps if you were totally drunk you might think these pretty beans resemble a shawl, but who knows? Who cares? It's fun to say the word rebozo and it's more fun to eat these delicious beans. They have a rich bean broth and can be used in place of any traditional Mexican bean in recipes, especially refried beans.
Pot beans, casseroles, salads, soups, refried beans, chili
From the Rancho Gordo Kitchen
They have a rich bean broth and can be used in place of any traditional Mexican bean in recipes, especially refried beans. Enjoy these beans on their own, perhaps served with some chopped onion and a little cheese. They'd also be good for chilis, stews, and refried beans.
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.
Moro, Pinto, Rio Zape
Country of origin
"My favorite bean expert, Steve Sando of Rancho Gordo."
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.