Ayocote Negro

Hodmedod

Sorry, our rare beans were very popular and we sold out quickly.

We're planning to have a lot more rare beans of different varieties available from this year's harvest but you'll have to wait till the autumn. As soon as we have any more available we'll announce them in our newsletterIn the meantime please have a look at our other less rare pulses.

We've very limited quantities of some special rare beans from a handful of growers.

These Ayocote Negro beans are doubly rare: difficult to grow in the UK and globally scarce, Edward Lea at Green Acres Farm in Shropshire has done a fantastic job raising a small crop for harvest.

Ayocote - or ayeócotl in Náhuatl, the indigenous language spoken in the area, now part of Mexico, where the beans were first domesticated four or five thousand years ago - are beans of the Phaseolus coccineus species, more commonly known as runner beans in the UK.

Mexican seed banks contain over 800 varieties of ayocote, each suited to very specific climates and altitudes. The beans are traditionally grown as part of the Milpa or Three Sisters system along with corn and squash.

The UK is almost unique in eating runner beans as a green vegetable. In the rest of the world the dried seeds are preferred – and are indeed among the most delicious beans you can eat. 

Complete Product Details

  • Cooking instructions

    Soak the beans for 6 hours. Cover with water or stock, bring to the boil and simmer for 30 to 50 minutes until the beans are soft. Add more water if needed.

    Notes on Cooking Dried Pulses

    Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.

    Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.

    Cooked pulses can be used immediately or frozen for later use.

  • Ingredients

    Ayocote Negro Beans
    May contain occasional small stones

    Allergy information

    No Allergens

  • Typical values
    (for dry black Phaseolus beans)
    Per 100g
    Energy 1,427kJ (341kcal)
    Fat 1.4g
    of which saturates 0.4g
    Carbohydrate 46g
    of which sugars 2.1g
    Fibre 16g
    Protein 22g
    Salt 0g
  • A rare variety of runner bean, Phaseolus coccineus, left to ripen and dry before harvest.

    Grown by Edward Lea at Green Acres Farm, Shropshire.

    Suitable for vegans and vegetarians.



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