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
Soups, stews, refried beans, paired with pork
"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. "
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.
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.
Country of origin
Rancho Gordo-Xoxoc Project
These items are the results of our two companies working together 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.