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.
Black Zaragoza beans take their name from Zaragoza in southern Veracruz, a low‑lying, humid region just southwest of Minatitlán. Their thin skins, deep colour and clean, earthy flavour make them remarkably versatile, thriving in chilli‑forward dishes, herb‑layered preparations and recipes that emphasise clarity, depth and smooth texture.
KITCHEN SUGGESTIONS
Simmer with oregano, charred onion and a squeeze of lime; fold into roasted peppers with garlic and thyme; pair with grilled courgettes, parsley and smoked chilli; or serve simply with olive oil, coriander and a little citrus to brighten their earthy depth.
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: Rich and versatile flavour, good depth of character
Similar to: Midnight Black, turtle bean
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.
Black Zaragoza beans take their name from Zaragoza in southern Veracruz, a low‑lying, humid region just southwest of Minatitlán. Their thin skins, deep colour and clean, earthy flavour make them remarkably versatile, thriving in chilli‑forward dishes, herb‑layered preparations and recipes that emphasise clarity, depth and smooth texture.
KITCHEN SUGGESTIONS
Simmer with oregano, charred onion and a squeeze of lime; fold into roasted peppers with garlic and thyme; pair with grilled courgettes, parsley and smoked chilli; or serve simply with olive oil, coriander and a little citrus to brighten their earthy depth.
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: Rich and versatile flavour, good depth of character
Similar to: Midnight Black, turtle bean
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.
