Name: Ayocote Negro Bean
SKU: RG20
Price: 9.99 USD
Availability: InStock

Rancho Gordo Ayocote Negro Bean

Ayocote Negro Beans are firm without being starchy and have a darker, inky bean broth than other runner beans enjoy. They are large, bold and one of the first beans we recommend if you’re trying to sell a “steak and potatoes”-type on heirloom beans.

Originally from Oaxaca, Mexico, the Ayocote family was one of the first cultivated crops of the Americas. They are grown all over central and northern Mexico. If you plant them, you can enjoy the flowers, eat the pods as a broad bean, or shell them fresh for shelling beans.

Please note that this is not a traditional black turtle bean. When cooked, it’s very similar to the Ayocote Morado or even Scarlet Runner. For a traditional turtle bean, we suggest our Midnight Black bean.

Cooking Suggestions: Pot beans, soups, salads, chili, casseroles.

Size: 1 Lb Bag

From The Rancho Gordo Kitchen: If you get your hands on fresh wild mushrooms, fry them in butter, olive oil, and a little too much garlic, and then add a big scoop to a warm bowl of Ayocote Negros. Top with fresh parsley.

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 the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.