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.
Bayo beans have long been cooked across central and northern Mexico, valued for their versatility and crowd-pleasing taste profile. They sit comfortably in lighter preparations, taking well to onions, tomatoes, greens and citrus, with a gentle nuttiness that supports broths, vegetable dishes and simple everyday pots.
KITCHEN SUGGESTIONS
Try Bayo beans with slow‑cooked leeks, garlic and a splash of olive oil, or folded into a broth with squash, sweetcorn and a touch of vinegar for balance. They also work beautifully alongside roasted carrots with cumin and lemon, and hold up well in warm salads with courgettes, parsley and a light citrus dressing. For something gentler still, serve them with a little butter, black pepper and fresh herbs to let their mellow flavour come through.
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: Warm, mellow bean with soft grain notes and a gentle, rounded depth
Similar to: Flor de Mayo, Pinto, Peruano, Mayocoba
Latin name: Phaseolus vulgaris
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.
Bayo beans have long been cooked across central and northern Mexico, valued for their versatility and crowd-pleasing taste profile. They sit comfortably in lighter preparations, taking well to onions, tomatoes, greens and citrus, with a gentle nuttiness that supports broths, vegetable dishes and simple everyday pots.
KITCHEN SUGGESTIONS
Try Bayo beans with slow‑cooked leeks, garlic and a splash of olive oil, or folded into a broth with squash, sweetcorn and a touch of vinegar for balance. They also work beautifully alongside roasted carrots with cumin and lemon, and hold up well in warm salads with courgettes, parsley and a light citrus dressing. For something gentler still, serve them with a little butter, black pepper and fresh herbs to let their mellow flavour come through.
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: Warm, mellow bean with soft grain notes and a gentle, rounded depth
Similar to: Flor de Mayo, Pinto, Peruano, Mayocoba
Latin name: Phaseolus vulgaris
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.
