Rancho Gordo

San Franciscano Bean

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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.

Use: Take a look at Rancho Gordo's Basic Bean Cooking for handy cooking and storing tips. 

In producing these beans, the Rancho Gordo-Xoxoc Project supports No More Deaths, a humanitarian aid group that provides water and other assistance to migrants and refugees along the US border.

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