First cultivated in Oaxaca, Mexico when Stonehenge was still a work in progress, the Ayocote Negro is a gleaming onyx pebble of a bean that releases an inky, delicious broth when cooked low and slow. Thus prepared its texture softens to a yielding creaminess, contained within a firm skin that prevents it turning to mush as so many supermarket ‘commodity-bean’ counterparts are wont to do. This bean of substance, with hints of earth and a subtle sweetness in its taste profile, is perfect for hearty, slow-simmered dishes where its full character can develop. A fantastic choice for rich, saucy stews, where it absorbs spices and smoky notes, its firm yet velvety texture also makes it a standout in cold salads. In summary, Ayocote Negro is a bold bean for bold flavours, a perfect canvas for fiery chilis, yet equally at home with nothing more than salt, a few fresh herbs, and a drizzle of oil. As ever, go heavy on the garlic!
COOKING SUGGESTIONS
Pot beans, soups, salads, chili, casseroles. Simple, traditional Frijoles de la Olla are a great showcase for Ayocote Negros: cook the soaked beans in a pot with water, onion, garlic, and a sprig of marjoram or oregano, finish with salt and a little olive oil and serve in a bowl with crumbled cheese and tortillas. Or toss them - cooked and cooled - in a salad with roasted corn, diced red onion, peppers, fresh coriander and a lime-cumin vinaigrette. They’re also a wonderful match with fresh wild mushrooms, sautéed in butter, olive oil and a lot of garlic, topped with parsley to serve.
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 2in/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.
Similar to: Ayocote Morado, Ayocote Amarillo, Scarlet Runner
Latin name: Phaseolus coccineus
Country of origin: Mexico
All our beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
First cultivated in Oaxaca, Mexico when Stonehenge was still a work in progress, the Ayocote Negro is a gleaming onyx pebble of a bean that releases an inky, delicious broth when cooked low and slow. Thus prepared its texture softens to a yielding creaminess, contained within a firm skin that prevents it turning to mush as so many supermarket ‘commodity-bean’ counterparts are wont to do. This bean of substance, with hints of earth and a subtle sweetness in its taste profile, is perfect for hearty, slow-simmered dishes where its full character can develop. A fantastic choice for rich, saucy stews, where it absorbs spices and smoky notes, its firm yet velvety texture also makes it a standout in cold salads. In summary, Ayocote Negro is a bold bean for bold flavours, a perfect canvas for fiery chilis, yet equally at home with nothing more than salt, a few fresh herbs, and a drizzle of oil. As ever, go heavy on the garlic!
COOKING SUGGESTIONS
Pot beans, soups, salads, chili, casseroles. Simple, traditional Frijoles de la Olla are a great showcase for Ayocote Negros: cook the soaked beans in a pot with water, onion, garlic, and a sprig of marjoram or oregano, finish with salt and a little olive oil and serve in a bowl with crumbled cheese and tortillas. Or toss them - cooked and cooled - in a salad with roasted corn, diced red onion, peppers, fresh coriander and a lime-cumin vinaigrette. They’re also a wonderful match with fresh wild mushrooms, sautéed in butter, olive oil and a lot of garlic, topped with parsley to serve.
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 2in/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.
Similar to: Ayocote Morado, Ayocote Amarillo, Scarlet Runner
Latin name: Phaseolus coccineus
Country of origin: Mexico
All our beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
AYOCOTE NEGRO RECIPES
