Ayocote Negro Bean
Produced in Mexico, this thick-skinned bean is big and beautiful. Not your average black bean. It's a firm bean but goes from dense to creamy with continued cooking.
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.
Originally from Oaxaca, Mexico, the Ayocote family was one of the first cultivated crops of the Americas. They are grown all over central and northern Mexico. If you plant them, you can enjoy the flowers, eat the pods as a broad bean, or shell them fresh for shelling beans.
Please note that this is not a traditional black turtle bean. When cooked, it's very similar to the Ayocote Morado or even Scarlet Runner. For a traditional turtle bean, we suggest our Midnight Black bean.
Pot beans, soups, salads, chili, casseroles
From the Rancho Gordo Kitchen
If you get your hands on fresh wild mushrooms, fry them in butter, olive oil, and a little too much garlic, and then add a big scoop to a warm bowl of Ayocote Negros. Top with fresh parsley.
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.
Ayocote Morado, Ayocote Amarillo, Scarlet Runner
Country of origin
"Rancho Gordo beans are the best I have ever eaten. "
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.