Alubia Blanca from North America
Alubia Blanca from North America
A small white bean with vast...
From £7.45 GBP
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Inky, aromatic beans with a dense, creamy‑firm texture and deep, savoury richness rooted in southern Mexico’s highland cuisine. 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. |
Chiapas Black beans are known for their glossy, jet‑black skins, rich aroma and dense, creamy‑firm interior. Grown in the highlands of southern Mexico, they elicit a naturally dark, flavourful bean broth. Their deep, savoury character makes them ideal for soups, salads, chilis and pot beans.
Images & cooking instructions © Rancho Gordo Inc.
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Kitchen Suggestions
Simmer into a classic Chiapas‑style bean pot with garlic and onion, plus avocado leaf and epazote if you have them, or oregano and bay if you don’t. Ladle over rice with roasted tomato salsa; cook down into a thick, spoonable stew; or blend part of the pot liquor for an inky, aromatic black‑bean soup.
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
Chiapas Black Beans
Similar to: Midnight Black, Zaragoza, Santanero Negro Delgado
Latin name: Phaseolus vulgaris
Country of origin: USA
Sold in resealable 1lb (453g) bags
