Sangre de Toro Bean
From central Mexico, Sangre de Toro manages to be dense without being starchy. Its famous bean broth makes it a natural for all kinds of rice-and-bean dishes.
Suggestions: Salads, soups, pot beans, red beans and rice, chili, dipsHere is a classic red bean from the heart of Mexico. Whether it's New Orleans red beans and rice, chili or just a bowl of beans, we think Sangre de Toro (or "Bull's Blood") is a tremendous bean. We expected them to be popular but we had no idea we'd have so much trouble keeping them in stock. The bean broth is really outstanding and is almost like a sauce, coating each grain of rice when you make a classic New Orleans Red Beans and Rice. We don't even think the traditional Andouille sausage is the star of this dish when you use a superior bean like Sangre de Toro.
We sometimes get asked about kidney beans. They tend to be a little boring. Sangre de Toro is a perfect substitute for red kidney beans in any recipe.
Latin name: Phaseolus vulgaris
THE RANCHO GORDO-XOXOC PROJECT
|Product of Mexico. Produced in Mexico under the supervision of the Rancho Gordo-Xoxoc Project.|