Ayocote Negro
Ayocote Negro
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PRODUCED IN MEXICO, THIS THICK-SKINNED BEAN IS BIG AND BEAUTIFUL. NOT YOUR AVERAGE BLACK BEAN. IT'S A FIRM BEAN BUT GOES FROM DENSE TO CREAMY WITH CONTINUED COOKING.
Ayocote Negro are firm without being starchy and have a darker, inky bean broth than other runner beans enjoy. They are large, bold and one of the first beans we recommend if you're trying to sell a "steak and potatoes" type of heirloom beans.
Originally from Oaxaca, Mexico, the Ayocote family was one of the first cultivated crops of the Americas. They are grown all over central and northern Mexico. If you plant them, you can enjoy the flowers, eat the pods as a broad bean, or shell them fresh for shelling beans.
Please note that this is not a traditional black turtle bean. When cooked, it's very similar to the Ayocote Morado or even Scarlet Runner. For a traditional turtle bean, we suggest our Midnight Black bean.
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Yields about 6 cups of cooked beans. The U.S. Dietary Guidelines for Americans recommends eating about 1 to 3 cups of legumes, including beans, per week. If you eat about ½ cup of beans every day, you’ll meet the weekly Dietary Guidelines for legumes. And when you consider the fact that USDA MyPlate guidelines count beans as both a vegetable and a plant-based protein source, you’ll begin to see how easy it is to put more beans in your diet. Source: The Bean Institute https://beaninstitute.com/nutrition-health/beans-nutrition-overview/ |
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