Pinto flavor with a denser texture, these heirlooms from Mexico have hints of coffee and chocolate. San Franciscano beans produce a dark, rich bean broth.
Suggestions: Refried beans, soups, pot beans, chili, casseroles.
From the state of Hidalgo (and sometimes seen in Puebla), these lilac-and-black marked beans have a luxurious pot liquor (bean broth) with hints of coffee and chocolate. San Franciscanos have a sturdy skin, making them versatile and usable in salads as well as composed dishes.
You can use them in chilis, soups, salads and stews, but perhaps the best way to enjoy them is plain, with sides of salsas and garnishes like grilled onions, grilled cactus paddles, limes, Mexican oregano and fresh cheese.
Made by:Rancho Gordo
Made in: Mexico
Specifications: 1 lb.
Further Reading: Latin name: Phaseolus vulgaris
THE RANCHO GORDO-XOXOC PROJECT
These beans are produced in Mexico as part of The Rancho Gordo-Xoxoc Project, a collaboration between two companies to help small farmers and producers continue to grow their indigenous products despite international trade policies that seem to discourage genetic diversity and local food traditions.