Santanero Negro Delgado Bean
Prized black beans from Oaxaca with rich flavor and a renowned bean broth.
Smaller than your average black turtle beans, these tiny heirlooms are creamy and rich. The bean broth is so distinct that the beans are also known as Siete Caldos, or Seven Broths.
Pot beans, soups, salads, chilis, casseroles
In Oaxaca, it’s hard to avoid delicious, soupy black beans. It’s the best kind of over-exposure to have. If you’re visiting, you’re probably going to the markets and you may be surprised by the variety of black beans available. Local, Queretaro, Michigan Black, etc, but the most prized are the Santanero Delgado beans and thanks to the Rancho Gordo-Xoxoc Project, we have a limited supply of these beloved legumes, previously only available through the Rancho Gordo Bean Club.
From the Rancho Gordo Kitchen
If you are able, cook them simply and in a clay pot. After the beans are finished, you can make refried beans and smear them on top of a tostada. Add some queso fresco (or some other mild, white cheese), cabbage, and salsa. That’s a big night out in our book. Of course, you also can use the beans as you would any black turtle bean and you’ll be a very happy person.
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.
Midnight Black, Black Turtle
Country of origin
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.