Pot Luck Beans of America Selection
Pot Luck Beans of America Selection
Can't choose from the amazing selection...
From £84.40 GBP
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Creamy, earthy Mexican beauties with a rich cocoa‑brown sheen, velvety texture and deep, savoury sweetness: the missing link between pinto and black beans. The Heirloom Bean Co sources these Phaseolus beans from Mexican bean and authentic food specialist La Commondanta, working to revitalise traditional Mexican agriculture by preventing the loss of native seeds, as well as ancestral cooking and cultivation processes. |
Moro beans have long been grown in central and southern Mexico, prized for the dense, creamy flesh that enriches stews, soups and rice dishes. These small but mighty marvels pack an earthy depth that stands up beautifully to tomatoes, chillies and slow simmering, and they shine in rustic casseroles, refried-style mashes and warm salads.
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Kitchen Suggestions
Slow-cooked stews and casseroles, soups, salads, dips… and peerless refried beans.
Cooking these beans - the Rancho Gordo method
Look over the beans to remove any stray bits, then rinse well. In a heavy pot, gently cook your base vegetables - onion, garlic, celery, carrot - in a little olive oil until fragrant. Add the beans and pour in enough water to cover them by roughly 5 cm. Bring to a strong boil for 10–15 minutes. Lower the heat to maintain a slow, steady simmer, partially covering the pot to keep the temperature even, and cook until the beans are fully tender, usually 1–3 hours. Add salt once the beans begin to soften. A short soak of 2–6 hours will help reduce the total cooking time.
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Ingredients
Moro Beans
Similar to: Pinto, Rio Zape, Zaragoza
Latin name: Phaseolus vulgaris
Country of origin: Mexico
Sold in resealable 500g bags
