For some reason, ayocote beans fell out of favor with most Mexicans. They were an important pre-conquest crop, they are beautiful and they’ve got a supreme meaty goodness about them that’s hard to resist. I see them in the markets but I can’t remember ever having been served ayocotes of any color in Mexico. It’s a shame!
Nothing makes me roll my eyes like hearing a farmers market customers say, “They look too pretty to eat!” but I do understand perhaps buying Ayocote Negro just for their incredible looks. Just don’t tell anyone.

You can use Ayocotes like any runner bean. In Mexico you’d serve them in a savory stew with chiles and leftovers, but don’t forget them in salads, with lots of wild mushrooms, as refried beans, as a simple side dish and of course on their own. Personally, I love them plain, drizzled with my fruitiest olive oil and a dusting of good dry cheese. That’s what I call heaven. These beans are huge.

If you should decide to plant a few, you’ll find the white flowers edible and a distinct treat in their own right.

THE RANCHO GORDO-XOXOC PROJECT
These beans are the results of our two companies working together to help small farmers continue to grow their indigenous beans in Mexico, despite international trade policies that seem to discourage genetic diversity and local food traditions.

These rare beans are grown using centuries-old methods and may contain small pebbles or other natural debris. Please clean them thoroughly before cooking!

Product of Mexico. These regional beans were grown by small farmers in the state of Puebla under the supervision of the Rancho Gordo-Xoxox Project.