Ayocote Blanco Bean
A versatile Mexico-grown, mid-sized white bean that is rich and creamy yet holds its shape through long cooking.
Suggestions: Salads, casseroles, soups, pot beans, dips, cassoulet, baked beans, pasta e fagioli
A dense, rich bean with a thicker skin. When fully cooked, it has a creamy and starchy consistency with a mild potato-like flavor.
Originally from Oaxaca, Mexico, the Ayocote family was one of the first cultivated crops of the New World. They are grown all over central and northern Mexico, but tend to be more popular in indigenous communities.
Notes from the Rancho Gordo kitchen: The rich and starchy profile calls for bacon and pancetta. You can make an elaborate dish like cassoulet or you can enjoy them in a simple soup or salad. We love its versatility—it be used across all types of dishes and cuisines.
Cooking instructions: 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.
Similar to: Ayocote Amarillo, Cassoulet (Tarbais), Royal Corona
Recipes and more information on Ayocote Blanco Bean at Rancho Gordo
Latin name: Phaseolus coccineus
THE RANCHO GORDO-XOXOC PROJECT
Product of Mexico. Produced in Mexico under the supervision of the Rancho Gordo-Xoxoc Project.
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