Runner beans are known to be one of the oldest cultivated crops from the Americas. These big beautiful beans are great with loads of garlic and wild mushrooms or just as part of a mixed salad. In Mexico, you find them served with a chile sauce or in a soup, but in Europe, you might see them drowned in good fruity olive oil and finished with a squeeze of lemon juice and a dusting of sea salt.

Ayocote Morado are a cousin to the more famous Scarlet Runner and can be used anyplace a runner bean is called for. These beans are big and creamy but the pot liquor (or “caldo”) is thin and flavorful, almost like a boullion. They cook up tan in color, so save a few of them to remember their lovely lilac coloring when raw!

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.