Beautiful markings and a dense, rich flavor make this super rare bean a favorite. Almost a marriage between a black bean and a pinto, but unique in its own right.
Suggestions: Pot beans, soups, salads, casseroles, dips, refried beans
Raw, the markings have to be among the prettiest of all of Rancho Gordo's heirloom beans, but it's when they've been cooked that you'll be especially happy with them. Moro beans seem to be a cross between a pinto and a black bean, with a rich, dense texture and a bean broth that you could eat alone as a soup, without the beans! The beans are velvety yet solid. They're great for stews and slow-cooked one pot meals.
This bean was first spied in Puebla, Mexico. The design was so beautiful and detailed, it wasn't clear they were even a bean. Later, Rancho Gordo found farmers in Hidalgo who were growing a version with just a touch of purple mixed in and they were smitten.
Moro are one of the beans that can be enjoyed on their own, perhaps served with some chopped onion and a little cheese after cooking them simply.