Hidalgo, Mexico

Beautiful markings aside, this bean cooks like a cross between a pinto and black bean, producing a rich dense texture and a broth so good you can eat it alone. 

These can be enjoyed on their own, perhaps served with some chopped onion and a little cheese after cooking them simply. They also do well in stews, soups, casseroles, salads, dips, and are delicious refried. 

This bean is part of the Rancho Gordo-Xoxoc Project. By working together, the two businesses 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.

 Size: 1lb bag