This is the bean that started the whole thing! I was eating a bowl of simply cooked Rio Zapes and I was just bowled over. The flavor was reminiscent of pintos but there was so much more going on. I could detect traces of coffee and chocolate and the velvety texture was like nothing else. I was sold on heirloom varieties after just one bite.

You can use Rio Zape as you would a pinto but they’re pretty dense. The pot liquor is deep and dark and makes a fine sauce on its own. I think they’re a perfect side dish but I’ve also had reports that they make a fine bean chili.

If you garden, the immature pods make excellent string beans.