Buy now
We've teamed up with Hodmedod on shipping of our orders - click above to order. If you opt in to marketing when ordering you will also be subscribed to the Heirloom Bean Co newsletter.
In leguminati circles, Ayocote Morado is venerable queen of the runner beans. They have been a crucial part of indigenous Mexican agriculture for millennia, often cultivated within the traditional milpa system alongside corn and squash: a symbiotic relationship in which the beans enriching the soil with nitrogen, a cornerstone of sustainable farming. The name "Ayocote" itself comes from the Nahuatl word "ayocotl," underscoring its deep cultural and linguistic ties to the region. Its satisfyingly beefy texture is a good fit for those trying to move to a more plant-based diet, or vegans in search of a slap-up meal. Ayocote Morados provide a deep, bouillon-flavoured stock, ideal for soups and slow-cooked stews. They’re also a great side for a steak!
RECIPE SUGGESTIONS
Pot beans, soups, salads, chilis, casseroles. The best way to appreciate this gorgeous bean's unique flavour is to cook it simply, low and slow. Simmer the beans gently with water or stock, a halved onion, a few cloves of garlic, and a sprig of marjoram or oregano. Be patient to allow that texture to soften into creaminess, then finish with a generous pinch of salt and a drizzle of high-quality olive oil. Ayocote Morado is the perfect base for a robust vegetable or meat stew - it’s particularly well-suited to Mexican-inspired chilis, such as a Mole Bean Chili where that deep flavour can complement the rich, complex notes of a mole sauce. This bean’s firm texture after cooking means they won't fall apart in a salad - mix with roasted vegetables, a tangy vinaigrette, and fresh herbs like coriander or parsley. Naturally enough they’re also great on tacos or tostadas - gently mash cooked beans until tender, combine with a smoky chili sauce, then serve on the tortillas of your choice with avocado, radishes, and lime-pickled onions.
COOKING THESE BEANS
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.
Our tasting notes: Elegant, dense, creamy
Similar to: Ayocote Negro, Ayocote Amarillo, Scarlet Runner
Latin name: Phaseolus coccineus
Country of origin: Mexico
Sold in resealable 500g bags
We’re pleased to announce that all our Mexican beans are fairly traded, following an agreement signed during The Heirloom Bean Co’s tour of the farms that grow them last year.
Farmers are increasingly reluctant to plant heirloom varieties: they have a longer growing period (things can/do go wrong with the weather), and local consumers are reluctant to pay more.
Advance payments (as on offer from our supplier) are only half the story: we met one farmer whose field and its bean crop was simply washed away in a freak storm, which made repaying an advance hard.
Under our agreement, The Heirloom Bean Co pays 15% on top of the farmgate price for beans. This money goes into a separate bank account and acts as an ‘insurance’ for crop losses which are no fault of the farmers.
Buy now
We've teamed up with Hodmedod on shipping of our orders - click above to order. If you opt in to marketing when ordering you will also be subscribed to the Heirloom Bean Co newsletter.
In leguminati circles, Ayocote Morado is venerable queen of the runner beans. They have been a crucial part of indigenous Mexican agriculture for millennia, often cultivated within the traditional milpa system alongside corn and squash: a symbiotic relationship in which the beans enriching the soil with nitrogen, a cornerstone of sustainable farming. The name "Ayocote" itself comes from the Nahuatl word "ayocotl," underscoring its deep cultural and linguistic ties to the region. Its satisfyingly beefy texture is a good fit for those trying to move to a more plant-based diet, or vegans in search of a slap-up meal. Ayocote Morados provide a deep, bouillon-flavoured stock, ideal for soups and slow-cooked stews. They’re also a great side for a steak!
RECIPE SUGGESTIONS
Pot beans, soups, salads, chilis, casseroles. The best way to appreciate this gorgeous bean's unique flavour is to cook it simply, low and slow. Simmer the beans gently with water or stock, a halved onion, a few cloves of garlic, and a sprig of marjoram or oregano. Be patient to allow that texture to soften into creaminess, then finish with a generous pinch of salt and a drizzle of high-quality olive oil. Ayocote Morado is the perfect base for a robust vegetable or meat stew - it’s particularly well-suited to Mexican-inspired chilis, such as a Mole Bean Chili where that deep flavour can complement the rich, complex notes of a mole sauce. This bean’s firm texture after cooking means they won't fall apart in a salad - mix with roasted vegetables, a tangy vinaigrette, and fresh herbs like coriander or parsley. Naturally enough they’re also great on tacos or tostadas - gently mash cooked beans until tender, combine with a smoky chili sauce, then serve on the tortillas of your choice with avocado, radishes, and lime-pickled onions.
COOKING THESE BEANS
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.
Our tasting notes: Elegant, dense, creamy
Similar to: Ayocote Negro, Ayocote Amarillo, Scarlet Runner
Latin name: Phaseolus coccineus
Country of origin: Mexico
Sold in resealable 500g bags
We’re pleased to announce that all our Mexican beans are fairly traded, following an agreement signed during The Heirloom Bean Co’s tour of the farms that grow them last year.
Farmers are increasingly reluctant to plant heirloom varieties: they have a longer growing period (things can/do go wrong with the weather), and local consumers are reluctant to pay more.
Advance payments (as on offer from our supplier) are only half the story: we met one farmer whose field and its bean crop was simply washed away in a freak storm, which made repaying an advance hard.
Under our agreement, The Heirloom Bean Co pays 15% on top of the farmgate price for beans. This money goes into a separate bank account and acts as an ‘insurance’ for crop losses which are no fault of the farmers.
