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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.
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.
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.
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
