Lila Bean
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Description
A mild bean with a velvety texture, also known in Mexico as "Frijol Apetito."
You'd be surprised at how many variations there are on pretty, purple beans! We weren't so excited about Lila until we 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. 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.
We 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.
Cooking Suggestions
Soups, stews, refried beans
From the Rancho Gordo Kitchen
Velvety and creamy, this is the type of bean that screams for pork, but we suggest first cooking them simply in plain water with olive oil, onions, garlic, and a bay leaf.
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
Pinto
Latin name
Phaseolus vulgaris
Country of origin
Mexico
"Rancho Gordo delivers the cream of the crop."
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