Rare black beans from the Mexican state of Chiapas. Rich and dense without being stodgy, with a unique bean broth.
Suggestions: Pot beans, soups, salads, chilis
How is it possible to think we need to add another black bean? Well, taste is a huge motivator around here. Our partners at Xoxoc in Mexico sent us some bags of beans they sourced in Chiapas from local farmers. We were first blown away by their appearance: beautiful and shiny, looking almost like glazed pottery. We cooked them and were immediately smitten.
We have a limited amount and if you like black or dark beans, we highly recommend trying them.
Latin name: Phaseolus vulgaris