This thick-skinned runner bean is pretty and very large. It’s starchy but goes from dense to creamy with continued cooking. The Ayocote Morado’s big, beefy texture is perfect for those trying to cut out meat and eat a more plant-based diet, or for vegetarians who are cooking dinner for their omnivore friends. No one will miss the meat when you toss them with good fruity olive oil, sauteed wild mushrooms, and a little too much garlic. Having said that, they’d be great as a side dish for a classic steak!
Originally from Oaxaca, Mexico, the Ayocote family was one of the first cultivated crops of the New World.
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