Ayocote Blanco
A versatile mid-sized white bean originating from Mexico that offers a creamy texture, and maintains its shape during extended cooking
Ayocote Blanco is a dense, flavourful bean with a thick skin. When completely cooked, its creamy and starchy texture attains a delicate potato-like taste. 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, but are more prevalent in indigenous communities.
RECIPE SUGGESTIONS
Salads, Casseroles, Soups, Pot Beans, Dips, Cassoulet, Baked Beans, Pasta e Fagioli
The rich, starchy profile calls for bacon and pancetta. You can make an elaborate dish like cassoulet, or enjoy them in a simple soup or salad. We love the versatility of Ayocote Blanco - it can be used across all types of dishes and cuisines.
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/ 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 Amarillo, Cassoulet (Tarbais), Royal Corona
Latin name: Phaseolus coccineus
Country of origin: Mexico
All our beans are sold in resealable 1lb (453g) bags
Free shipping on orders £35+
A versatile mid-sized white bean originating from Mexico that offers a creamy texture, and maintains its shape during extended cooking
Ayocote Blanco is a dense, flavourful bean with a thick skin. When completely cooked, its creamy and starchy texture attains a delicate potato-like taste. 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, but are more prevalent in indigenous communities.
RECIPE SUGGESTIONS
Salads, Casseroles, Soups, Pot Beans, Dips, Cassoulet, Baked Beans, Pasta e Fagioli
The rich, starchy profile calls for bacon and pancetta. You can make an elaborate dish like cassoulet, or enjoy them in a simple soup or salad. We love the versatility of Ayocote Blanco - it can be used across all types of dishes and cuisines.
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/ 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 Amarillo, Cassoulet (Tarbais), Royal Corona
Latin name: Phaseolus coccineus
Country of origin: Mexico
All our beans are sold in resealable 1lb (453g) bags
Free shipping on orders £35+
A versatile mid-sized white bean originating from Mexico that offers a creamy texture, and maintains its shape during extended cooking
Ayocote Blanco is a dense, flavourful bean with a thick skin. When completely cooked, its creamy and starchy texture attains a delicate potato-like taste. 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, but are more prevalent in indigenous communities.
RECIPE SUGGESTIONS
Salads, Casseroles, Soups, Pot Beans, Dips, Cassoulet, Baked Beans, Pasta e Fagioli
The rich, starchy profile calls for bacon and pancetta. You can make an elaborate dish like cassoulet, or enjoy them in a simple soup or salad. We love the versatility of Ayocote Blanco - it can be used across all types of dishes and cuisines.
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/ 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 Amarillo, Cassoulet (Tarbais), Royal Corona
Latin name: Phaseolus coccineus
Country of origin: Mexico
All our beans are sold in resealable 1lb (453g) bags
Free shipping on orders £35+
AYOCOTE BLANCO RECIPES