You'd be surprised at how many variations there are on pretty, purple beans! I've seen a lot and I wasn't so excited about Lila until I discovered in Morelos they are called "Frijol Apetito." Nice, isn't it? Then I cooked and ate them. They were fantastic.
Somewhat in the Flor de Mayo family of flavor, they were juicy and velvety and everything you might want in a bean. I just flipped for them. The beans are from the south side of the Popocatépetl Volcano (which is active, by the way) through Huajuapan, mostly in a dry, arid semi-desert terrain at a high altitude.
I have a suspicion that Lila beans, like Flor de Mayo, won't age well. You'll want to cook them within six to eight months of receiving them. I think they are the type of bean that screams for pork but my first attempt at cooking them was with olive oil, onions, garlic and a bay leaf in plain water and I was quite smitten.
Cooking suggestions: The beans would shine in soups, stews, refried beans and with most any kind of pork.
Recipes and more information on Lila Bean at Rancho Gordo.
Latin name: Phaseolus vulgaris
THE RANCHO GORDO-XOXOC PROJECT
Product of Mexico. Produced in Mexico under the supervision of the Rancho Gordo-Xoxoc Project.
This product includes a 5% "tariff" that will be donated to No More Deaths, a humanitarian aid group that provides water and other assistance to migrants and refugees along the US border. Rancho Gordo will be matching this amount as well. For more information, see our blog post.
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