Classic Alubia beans are one of our more requested items. You can use them in all kinds of cooking, from Mexican to Tuscan to even classic Yankee baked beans. My favorite thing to do with these delicate legumes is top off a piece of grilled Tuscan bread, drizzled with fruity, green olive oil, chopped sage and grated dry cheese, making an Italian “beans on toast”.

Years ago, we grew a lovely bean called Marrow, but too many seasons of crop failure forced us to “retire” it, but these Alubias come very close that Marrow flavor and texture.

From baked beans, to salads, to soups, there’s hardly a dish that couldn’t benefit from these beans. They have a thin skin but still manage to hold their shape making them ideal for salads. A simple bowl with roasted tomatoes and garlic would be incredible.

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 Guanajuato under the supervision of the Rancho Gordo-Xoxox Project.