Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.

Rancho Gordo's partners at Xoxoc in Mexico sent them some bags of beans they sourced in Chiapas from local farmers. They were first blown away by their appearance: beautiful and shiny, looking almost like glazed pottery. They cooked them and were immediately smitten.

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• For fresh fruit and perishable items we aim for your shipment to spend no more than 2 days in transit. Due to this, items may not ship over the weekend. See shipping at checkout for estimated delivery date.
• UPS does not ship to PO boxes
  
  
  

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