Ayocote Blanco Bean
A super-rich, mid-sized white bean that holds its shape through long cooking but manages to stay creamy. A versatile runner bean.
Suggestions: Salads, casseroles, soups, pot beans, dips, cassoulet, baked beans, pasta e fagioli
There really isn't a task in the kitchen that this bean can't handle. When fully cooked, it's somewhat starchy and has a mild potato flavor, which screams for bacon or pancetta. Keep cooking and it goes from dense to creamy and even a little buttery.
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 seem to have lost favor with Mexicans except in specific indigenous communities. If you plant them, you can enjoy the flowers, eat the pods as a broad bean, or shell them fresh for shelling beans, but the best way to enjoy them is dried so you can experience their fully developed flavor.
Simmer the beans on the stovetop or bake them in the oven with simple aromatics like a bay leaf and garlic; cook until they have a creamy texture. You can make an elaborate dish like cassoulet or you can enjoy them with no fuss, topped with your best olive oil and a pinch of flaky sea salt. A simple salad with Ayocote Blancos, crunchy vegetables, and fresh herbs would make anyone happy.
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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