Ayocote Morado from North America
It was love at first sight...
From £7.45 GBP
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Prized black beans from Oaxaca, Mexico with rich flavour and a renowned bean broth. The Heirloom Bean Co sources these and a range of other Phaseolus beans from North American bean specialist Rancho Gordo, founded in the early 2000s by Steve Sando to preserve and promote traditional and rare bean varieties of the Americas. |
Smaller than your average black turtle beans, these bijou heirlooms are creamy and rich. The bean broth is so distinct that the beans are also known as Siete Caldos, or Seven Broths.
Images & cooking instructions © Rancho Gordo Inc.
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Kitchen Suggestions
Pot beans, soups, salads, chilis, casseroles. The best way to prepare Santa Negro Delgados is to keep it simple - especially if you’re lucky enough to own a clay pot to cook them in. The leftovers make stellar refried beans: smear them on top of a crispy tortilla tostada, along with some cabbage, salsa and feta or queso fresco. Of course, you can also use SNDs as you would any black turtle bean, and you’ll be a very happy person.
Cooking these beans - the Rancho Gordo method
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/5cm. 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 beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Recipe ideas
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Ingredients
Santanero Negro Delgado Beans
Similar to: Midnight Black, Black Turtle
Latin name: Phaseolus vulgaris
Country of origin: Mexico
Sold in resealable 1lb (453g) bags
