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Some of the most prized black beans in Oaxaca are the Santanero Delgado and thanks to the Rancho Gordo-Xoxoc Project, which helps small farmers and producers continue to grow their indigenous varieties and keep genetic diversity alive, we have a limited supply of these to offer.
If you are able, cook them simply and in a clay pot. The bean broth is so renowned that its also known as Siete Caldos, or Seven Broths. 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 our book.
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.
Steve Sando of Rancho Gordo began selling heirloom beans at farmers markets after experiencing an epiphany with his first harvest of Rio Zape. He now runs an operation in Napa, California satisfying heirloom bean cravings around the country. A key part of his mission is to preserve the precious bean varieties that are indigenous to the Americas. A Rancho Gordo bean is a creamy indulgence that's delicious and good for you. We just love them.
This product is a part of the Rancho Gordo—XOXOC Project, which helps small farmers and producers in Mexico continue to grow their indigenous varieties and keep genetic diversity alive. Steve builds relationships with his suppliers over many years, ensuring a steady market for small-yield specialty products that might otherwise be lost due to the pressures to mass produce.
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