In leguminati circles, Ayocote Morado is venerable queen of the runner beans. They have been a crucial part of indigenous Mexican agriculture for millennia, often cultivated within the traditional milpa system alongside corn and squash: a symbiotic relationship in which the beans enriching the soil with nitrogen, a cornerstone of sustainable farming. The name "Ayocote" itself comes from the Nahuatl word "ayocotl," underscoring its deep cultural and linguistic ties to the region. Its satisfyingly beefy texture is a good fit for those trying to move to a more plant-based diet, or vegans in search of a slap-up meal. Ayocote Morados provide a deep, bouillon-flavoured stock, ideal for soups and slow-cooked stews. They’re also a great side for a steak!
RECIPE SUGGESTIONS
Pot beans, soups, salads, chilis, casseroles. The best way to appreciate this gorgeous bean's unique flavour is to cook it simply, low and slow. Simmer the beans gently with water or stock, a halved onion, a few cloves of garlic, and a sprig of marjoram or oregano. Be patient to allow that texture to soften into creaminess, then finish with a generous pinch of salt and a drizzle of high-quality olive oil. Ayocote Morado is the perfect base for a robust vegetable or meat stew - it’s particularly well-suited to Mexican-inspired chilis, such as a Mole Bean Chili where that deep flavour can complement the rich, complex notes of a mole sauce. This bean’s firm texture after cooking means they won't fall apart in a salad - mix with roasted vegetables, a tangy vinaigrette, and fresh herbs like coriander or parsley. Naturally enough they’re also great on tacos or tostadas - gently mash cooked beans until tender, combine with a smoky chili sauce, then serve on the tortillas of your choice with avocado, radishes, and lime-pickled onions.
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. 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 Negro, 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.
In leguminati circles, Ayocote Morado is venerable queen of the runner beans. They have been a crucial part of indigenous Mexican agriculture for millennia, often cultivated within the traditional milpa system alongside corn and squash: a symbiotic relationship in which the beans enriching the soil with nitrogen, a cornerstone of sustainable farming. The name "Ayocote" itself comes from the Nahuatl word "ayocotl," underscoring its deep cultural and linguistic ties to the region. Its satisfyingly beefy texture is a good fit for those trying to move to a more plant-based diet, or vegans in search of a slap-up meal. Ayocote Morados provide a deep, bouillon-flavoured stock, ideal for soups and slow-cooked stews. They’re also a great side for a steak!
RECIPE SUGGESTIONS
Pot beans, soups, salads, chilis, casseroles. The best way to appreciate this gorgeous bean's unique flavour is to cook it simply, low and slow. Simmer the beans gently with water or stock, a halved onion, a few cloves of garlic, and a sprig of marjoram or oregano. Be patient to allow that texture to soften into creaminess, then finish with a generous pinch of salt and a drizzle of high-quality olive oil. Ayocote Morado is the perfect base for a robust vegetable or meat stew - it’s particularly well-suited to Mexican-inspired chilis, such as a Mole Bean Chili where that deep flavour can complement the rich, complex notes of a mole sauce. This bean’s firm texture after cooking means they won't fall apart in a salad - mix with roasted vegetables, a tangy vinaigrette, and fresh herbs like coriander or parsley. Naturally enough they’re also great on tacos or tostadas - gently mash cooked beans until tender, combine with a smoky chili sauce, then serve on the tortillas of your choice with avocado, radishes, and lime-pickled onions.
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. 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 Negro, 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 MORADO RECIPES
