Ten Beans of Mexico Bundle
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From £69.50 GBP
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A pretty little fine-skinned bean from northern Mexico with a sweet broth and a mellow moreishness that’s made for soups, stews and refried beans. 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. |
Bayo Chocolate beans stand out for their smooth, almost custard‑like interior and warm, earthy flavour with a hint of natural sweetness. These ones are grown in the shadow of the Orizaba volcano near Serdán, a city in Puebla state whose rich soil has nurtured beans for thousands of years. They’re ideal for velvety refried beans, and exude a glossy broth that shines in gentle stews and saucy dishes. Bayo Chocolates pair beautifully with chillies, herbs and slow cooking.
Images & cooking instructions © Rancho Gordo Inc.
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Kitchen Suggestions
Try these pocket beauties in a frijoles de la olla-style pot dish - slow‑simmered with onion and epazote, that sweet broth really gets to work. They also work brilliantly in saucy bean‑and‑chilli guisados, absorbing ancho chillies beautifully to produce a thick, cohesive stew, and in creamy bean‑and‑rice dishes - their soft texture blends into the rice, giving the whole dish a comforting, risotto‑like richness.
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.
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Ingredients
Bayo Chocolate Beans
Similar to: Bayo Gordo, Mayocoba, Pinto
Latin name: Phaseolus vulgaris
Country of origin: Mexico
Sold in resealable 1lb (453g) bags
