The Rancho Gordo Xoxoc Project Sampler
The beans in this sampler are the results of our two companies working together to help small farmers continue to grow their indigenous beans in Mexico, despite international trade policies that seem to discourage genetic diversity and local food traditions. We are working with small farmers, mostly in the Hidalgo area (with plans to expand). These beans are their local beans and quite likely this is the first time they've offered outside of their region, let alone outside of Mexico. The beans have been saved and passed down for generations and now you have a unique opportunity to try them for yourself.
Because these rare beans are grown using centuries-old methods, they may contain small pebbles or other natural debris. Please clean them thoroughly before cooking!
SANGRE DE TORO
A classic red bean from the heart of Mexico, Sangre de Toro (or "Bull's Blood") is a tremendous and versatile bean that can be used in Southern dishes as well as in Caribbean and Central American meals. Dense and meaty, Sangre de Toro has a good pot liquor and can be used whenever red beans are called for. We like them for salads, chili, red beans and rice, and soups.
Ayocote Morado are a cousin to the more famous Scarlet Runner and can be used anyplace a runner bean is called for. These beans are big and creamy but the pot liquor (or "caldo") is thin and flavorful, almost like a boullion. They cook up dark in color, so save a few of them to remember their lovely purple coloring when raw!
Big and fat and creamy, there really isn't a task in the kitchen it can't handle. When fully cooked, it's somewhat starchy and has a mild potato flavor, which screams for bacon or pancetta. Keep cooking and they go from dense to creamy and even a little buttery. You can make an elaborate dish like a cassoulet or you can just drizzle your best olive oil on the top and enjoy them with no fuss.
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 as chili, soups, 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.
THE RANCHO GORDO-XOXOC PROJECT
|Product of Mexico. Produced in Mexico under the supervision of the Rancho Gordo-Xoxoc Project.|