San Franciscano Bean
Pinto flavor with a denser texture, these heirlooms from Mexico have hints of coffee and chocolate. San Franciscano beans produce a dark, rich bean broth.
Suggestions: Refried beans, soups, pot beans, chili, casseroles
From the state of Hidalgo (and sometimes seen in Puebla), these lilac-and-black marked beans are probably a very near cousin to what we've grown as Rio Zape. Like Rio Zape, they have a luxurious pot liquor (bean broth) with hints of coffee and chocolate. San Franciscanos have a sturdier skin, making them more versatile and usable in salads and composed dishes as well.
You can use them in chilis, soups, salads and stews but we think the best way to enjoy them is plain, and pass around the salsas and garnishes like grilled onions, grilled cactus paddles, limes, Mexican oregano and fresh cheese.
Latin name: Phaseolus vulgaris
THE RANCHO GORDO-XOXOC PROJECT
|Product of Mexico. Produced in Mexico under the supervision of the Rancho Gordo-Xoxoc Project.|
Refried beans, soups, pot beans, chili, casseroles
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