"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 vegan cheese, cabbage, and salsa. Of course, you also can use the beans as you would any black turtle bean and you’ll be a very happy person."
Latin name: Phaseolus vulgaris
Product of Mexico. Produced in Mexico under the supervision of the Rancho Gordo-Xoxoc Project.
I fell in love with Rancho Gordo beans when I was gifted several bags years ago. When we decided to broaden the Herbivore Pantry, I immediately requested information from Rancho Gordo. I hope you love these as much as I do! - Michelle