Moro Beans

Rancho Gordo Moro Beans

The Moro bean was first spied in Puebla, Mexico. The design was so beautiful and detailed, it wasn’t clear they were even a bean. Later we found farmers in Hidalgo who were growing a version with just a touch of purple mixed in and we were smitten. A local cook told us that at the end of the growing season, the women plant the beans and harvest them as young greens and sauté them in butter. A rarity in Mexico, just like the Moro bean itself.
Raw, the markings have to be among the prettiest of all our heirloom beans, but it’s when they’ve been cooked that you’ll be especially happy with them. with a rich, dense texture and a bean broth that you could eat alone as a soup, without the beans!

Cooking Suggestions: Pot beans, soups, salads, casseroles, dips, refried beans

Size: 1 Lb Bag

From The Rancho Gordo Kitchen: Velvety yet solid, we think these beans are great for stews and slow-cooked one pot meals. They also make outstanding refried beans.