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.
Moro beans have long been grown in central and southern Mexico, prized for the dense, creamy flesh that enriches stews, soups and rice dishes. These small but mighty marvels pack an earthy depth that stands up beautifully to tomatoes, chillies and slow simmering, and they shine in rustic casseroles, refried-style mashes and warm salads.
KITCHEN SUGGESTIONS
Slow-cooked stews and casseroles, soups, salads, dips… and peerless refried beans.
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:Smooth, lightly rich taste with subtle chestnut hints
Similar to: Pinto, Rio Zape, Zaragoza
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.
Moro beans have long been grown in central and southern Mexico, prized for the dense, creamy flesh that enriches stews, soups and rice dishes. These small but mighty marvels pack an earthy depth that stands up beautifully to tomatoes, chillies and slow simmering, and they shine in rustic casseroles, refried-style mashes and warm salads.
KITCHEN SUGGESTIONS
Slow-cooked stews and casseroles, soups, salads, dips… and peerless refried beans.
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:Smooth, lightly rich taste with subtle chestnut hints
Similar to: Pinto, Rio Zape, Zaragoza
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.
