Ayocote Blanco
A Mexican super-food for more than 4,000 years, this versatile mid-sized pearl of a bean has an indulgent creaminess that shines through even after a long, slow cook
Ayocote Blanco is a meaty, thick-skinned bean with a delicate hint of potato in its velvety taste profile when fully cooked. The Ayocote family (Phaseolus coccineus) boasts an ancient lineage, originating in Oaxaca, Mexico. Ayocote Blancos are considered one of the first cultivated New World crops, with research suggesting domestication in the Tehuacán Valley between 4000 BC and 2000 BC. They remain more prevalent in indigenous communities today.
RECIPE SUGGESTIONS
Salads, Casseroles, Soups, Pot Beans, Dips, Cassoulet, Baked Beans, Pasta e Fagioli
Ayocote Blanco is a truly versatile kitchen performer. Its ability to soak up robust flavours - smoked meats, fiery chili - make it the perfect base for hearty stews and cassoulets. Yet that creaminess is also superbly suited to fresh, vibrant salads, a delightful counterpoint to crisp greens and tangy vinaigrettes. They lend a moreish silkiness and depth of flavour to dips, and if you’re in the mood to get back to this historic bean’s roots, roll them up with some salsa and cheese in a traditional tlacoyo: an ancient, chunky Mexican tortilla made of masa.
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 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
Images and recipes © Rancho Gordo Inc.
Free shipping on orders £35+
A Mexican super-food for more than 4,000 years, this versatile mid-sized pearl of a bean has an indulgent creaminess that shines through even after a long, slow cook
Ayocote Blanco is a meaty, thick-skinned bean with a delicate hint of potato in its velvety taste profile when fully cooked. The Ayocote family (Phaseolus coccineus) boasts an ancient lineage, originating in Oaxaca, Mexico. Ayocote Blancos are considered one of the first cultivated New World crops, with research suggesting domestication in the Tehuacán Valley between 4000 BC and 2000 BC. They remain more prevalent in indigenous communities today.
RECIPE SUGGESTIONS
Salads, Casseroles, Soups, Pot Beans, Dips, Cassoulet, Baked Beans, Pasta e Fagioli
Ayocote Blanco is a truly versatile kitchen performer. Its ability to soak up robust flavours - smoked meats, fiery chili - make it the perfect base for hearty stews and cassoulets. Yet that creaminess is also superbly suited to fresh, vibrant salads, a delightful counterpoint to crisp greens and tangy vinaigrettes. They lend a moreish silkiness and depth of flavour to dips, and if you’re in the mood to get back to this historic bean’s roots, roll them up with some salsa and cheese in a traditional tlacoyo: an ancient, chunky Mexican tortilla made of masa.
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 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
Images and recipes © Rancho Gordo Inc.
Free shipping on orders £35+
A Mexican super-food for more than 4,000 years, this versatile mid-sized pearl of a bean has an indulgent creaminess that shines through even after a long, slow cook
Ayocote Blanco is a meaty, thick-skinned bean with a delicate hint of potato in its velvety taste profile when fully cooked. The Ayocote family (Phaseolus coccineus) boasts an ancient lineage, originating in Oaxaca, Mexico. Ayocote Blancos are considered one of the first cultivated New World crops, with research suggesting domestication in the Tehuacán Valley between 4000 BC and 2000 BC. They remain more prevalent in indigenous communities today.
RECIPE SUGGESTIONS
Salads, Casseroles, Soups, Pot Beans, Dips, Cassoulet, Baked Beans, Pasta e Fagioli
Ayocote Blanco is a truly versatile kitchen performer. Its ability to soak up robust flavours - smoked meats, fiery chili - make it the perfect base for hearty stews and cassoulets. Yet that creaminess is also superbly suited to fresh, vibrant salads, a delightful counterpoint to crisp greens and tangy vinaigrettes. They lend a moreish silkiness and depth of flavour to dips, and if you’re in the mood to get back to this historic bean’s roots, roll them up with some salsa and cheese in a traditional tlacoyo: an ancient, chunky Mexican tortilla made of masa.
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 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
Images and recipes © Rancho Gordo Inc.
Free shipping on orders £35+
AYOCOTE BLANCO RECIPES