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. – (Rancho Gordo) The ayocote morado is a large, hearty bean. Appearance These are pretty big beans. Before cooking, they have a significant variety of colors, ranging from almost black, to a very pleasant purple-red color, to a very light pastel kind of purple. Read more...

The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, chhola, chhana, chana, or channa, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria. – (wikipedia) The chickpea is a robust, hearty bean. Read more...

The borlotti bean is a variety of common bean (Phaseolus vulgaris) first bred in Colombia as the cargamanto. – (wikipedia) The cranberry bean is a pretty-lookin’, versatile bean. Appearance Before cooking, it has a creamy tan base color with speckles of reddish purple. Once cooked, however, its distinctive markings disappear to leave a plain brown/beige skin. Cooking Cook ’em like most beans. After a 12-or-more hour soak, pressure cook for ten minutes. Read more...

Yo these beans are fuckin’ old! Damn