Prized black beans from Oaxaca with rich flavor and a renowned bean broth.
In Oaxaca, it’s hard to avoid delicious, soupy black beans. It’s the best kind of over-exposure to have. If you’re visiting, you’re probably going to the markets and you may be surprised by the variety of black beans available. Local, Queretaro, Michigan Black, etc, but the most prized are the Santanero Delgado beans and thanks to the Rancho Gordo-Xoxoc Project, we have a limited supply of these beloved legumes, previously only available through the Rancho Gordo Bean Club. The bean broth is so renowned that they’re also known as Siete Caldos, or Seven Broths.
If you are able, cook them simply and in a clay pot. After the beans are finished, you can make refried beans and smear them on top of a tostada. Add some queso fresco (or some other mild, white cheese), cabbage, and salsa. That’s a big night out in my book.
Of course, you also can use the beans as you would any black turtle bean and you’ll be a very happy person.
Suggestions: Pot beans, soups, salads, chilis, casseroles
Ingredients: Black beans
THE RANCHO GORDO-XOXOC PROJECT
These items are the results of two companies working together to help small producers continue to grow their indigenous products in Mexico, despite international trade policies that seem to discourage genetic diversity and local food traditions.
This product includes a 5% "tariff" that will be donated to No More Deaths, a humanitarian aid group that provides water and other assistance to migrants and refugees along the US border. Rancho Gordo will be matching this amount as well.
Steve Sando founded Rancho Gordo on the idea that saving our New World foods is a critical pursuit; passion for heirloom beans has made this business a huge success. Sando’s beans are sought after by famous chefs like Thomas Keller and he’s frequently profiled in publications such as Bon Appetit, Saveur, and the New York Times. In reintroducing the best of the New World heirloom beans, Sando has created a sensation, and food-lovers everywhere will relish transforming this humble staple into a celebrated delicacy.