There was a day when a simple black bean seemed like something exotic compared to pintos, limas and lentils. Now we know that there are dozens of black bean varieties, all with subtle differences. Our Negro de Arbol are creamy and dense with a rich, dark bean broth. Their creaminess makes them ideal whenever you want a classic turtle bean but their denseness makes them an excellent candidate for chilis and even an unusual baked bean.

Del Arbol refers to their growing pattern, which in this case, is like a tree. The beans are small and black when raw. They don’t expand a lot when cooked but they do turn a beautiful shade of very dark brown and they exude a dreamy bean broth.

In Oaxaca, you’d flavor them with particular avocado leaves, which are hard to find here and our Hass avocados have flavorless leaves. In Veracruz and other parts of Mexico, fresh epazote is a classic flavoring. Not the same thing but equally as delicious is our Oregano Indio which imparts a nice earthy flavor. You can skip the herbs altogether and simply enjoy a bowl on their own.

Our production is limited. The growers of the beans are the same growers who are helping us develop a program of Oaxacan chiles that we’re hoping to import. If you’ve traveled in Oaxaca, you know the chiles, beans and corn are all very different than similar varieties found in other parts of Mexico. I always think eating in Oaxaca is like being in Bologna, Italy. It’s the same country but somehow the food is even richer and more wonderful.

Enjoy Negro del Arbol as a simple pot bean, in chilis and stews, in chilaquiles and enfrijoladas and the superior bean broth makes them a great choice in soups and sauces. They don’t fall apart easily so they’d also be a fine candidate for the salad bar.