A classic red bean from the heart of Mexico. Whether it’s New Orleans red beans and rice, chili or just a bowl of beans, I think Sangre de Toro (or “Bull’s Blood”) is a tremendous bean.
Dense and meaty, it has a good pot liquor and can be used whenever red beans are called for.
Suggestions: Salads, chili, red beans and rice, soups.
You can use it in Southern dishes as well as in Caribbean and Central American meals.
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!