From the state of Hidalgo (and sometimes seen in Puebla), these lilac and black marked beans are probably a very near cousin to what we’ve grown as Rio Zape. Like Rio Zape, they have a luxurious pot liquor (bean broth) with hints of coffee and chocolate. San Franciscanos have a sturdier skin, making them more versatile and usuable in salads and composed dishes as well.

You can use them in chilis, soups, salads and stews but I think the best way to enjoy them is plain, and pass around the salsas and garnishes like grilled onions, grilled cactus paddles, limes, Mexican oregano and fresh cheese.

Is there a prettier bean? I don’t think you should waste your time thinking about it. The answer is no! Like all the beans in the Rancho Gordo-Xoxoc Project, supplies are somewhat limited.

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