Ayocote Negro
Produced in Mexico, this thick-skinned bean is big and beautiful. Not your average black bean, it's firm but evolves from dense to creamy with continued cooking
Ayocote Negro are robust without being starchy and exude a darker, inkier bean broth than lesser runner beans. They are large, bold and one of the varieties we recommend if you're welcoming a first-timer into the wonderful world of heirloom beans.
Originally from Oaxaca, Mexico, the Ayocote family was one of the first cultivated crops in the Americas. They are grown all over central and northern Mexico. If you plant them, you can enjoy the flowers, eat the pods as a broad bean, or shell them fresh for shelling beans.
Please note that this is not a traditional black ‘turtle’ bean. When cooked, it's very similar to the Ayocote Morado or even Scarlet Runner. For a traditional turtle bean, we suggest our Midnight Black bean.
COOKING SUGGESTIONS
Pot beans, soups, salads, chili, casseroles. If you get your hands on fresh wild mushrooms, fry them in butter, olive oil, and a little too much garlic, and then add a big scoop to a warm bowl of Ayocote Negros. Top with fresh parsley.
COOKING THESE BEANS
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. 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.
Similar to: Ayocote Morado, Ayocote Amarillo, Scarlet Runner
Latin name: Phaseolus coccineus
Country of origin: Mexico
All our beans are sold in 1lb (453g) resealable bags.
Free shipping on orders £35+
Produced in Mexico, this thick-skinned bean is big and beautiful. Not your average black bean, it's firm but evolves from dense to creamy with continued cooking
Ayocote Negro are robust without being starchy and exude a darker, inkier bean broth than lesser runner beans. They are large, bold and one of the varieties we recommend if you're welcoming a first-timer into the wonderful world of heirloom beans.
Originally from Oaxaca, Mexico, the Ayocote family was one of the first cultivated crops in the Americas. They are grown all over central and northern Mexico. If you plant them, you can enjoy the flowers, eat the pods as a broad bean, or shell them fresh for shelling beans.
Please note that this is not a traditional black ‘turtle’ bean. When cooked, it's very similar to the Ayocote Morado or even Scarlet Runner. For a traditional turtle bean, we suggest our Midnight Black bean.
COOKING SUGGESTIONS
Pot beans, soups, salads, chili, casseroles. If you get your hands on fresh wild mushrooms, fry them in butter, olive oil, and a little too much garlic, and then add a big scoop to a warm bowl of Ayocote Negros. Top with fresh parsley.
COOKING THESE BEANS
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. 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.
Similar to: Ayocote Morado, Ayocote Amarillo, Scarlet Runner
Latin name: Phaseolus coccineus
Country of origin: Mexico
All our beans are sold in 1lb (453g) resealable bags.
Free shipping on orders £35+
Produced in Mexico, this thick-skinned bean is big and beautiful. Not your average black bean, it's firm but evolves from dense to creamy with continued cooking
Ayocote Negro are robust without being starchy and exude a darker, inkier bean broth than lesser runner beans. They are large, bold and one of the varieties we recommend if you're welcoming a first-timer into the wonderful world of heirloom beans.
Originally from Oaxaca, Mexico, the Ayocote family was one of the first cultivated crops in the Americas. They are grown all over central and northern Mexico. If you plant them, you can enjoy the flowers, eat the pods as a broad bean, or shell them fresh for shelling beans.
Please note that this is not a traditional black ‘turtle’ bean. When cooked, it's very similar to the Ayocote Morado or even Scarlet Runner. For a traditional turtle bean, we suggest our Midnight Black bean.
COOKING SUGGESTIONS
Pot beans, soups, salads, chili, casseroles. If you get your hands on fresh wild mushrooms, fry them in butter, olive oil, and a little too much garlic, and then add a big scoop to a warm bowl of Ayocote Negros. Top with fresh parsley.
COOKING THESE BEANS
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. 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.
Similar to: Ayocote Morado, Ayocote Amarillo, Scarlet Runner
Latin name: Phaseolus coccineus
Country of origin: Mexico
All our beans are sold in 1lb (453g) resealable bags.
Free shipping on orders £35+
AYOCOTE NEGRO RECIPES