Organic Rio Zape Beans
Certified organic heirloom Rio Zape beans grown on our farm in San Gregorio, CA. During archaeological excavations in the early twentieth century, Rio Zape beans were found in cliff dwellings that once housed the Zuni Pueblo peoples of New Mexico. Then in the 1960s, they were also found inside a sealed tomb in Rio Zape, Mexico. These beans are similar to a classic Pinto bean, but with a richer, more complex flavor and denser texture.
Certified organic heirloom Rio Zape beans grown on our farm in San Gregorio, CA. During archaeological excavations in the early twentieth century, Rio Zape beans were found in cliff dwellings that once housed the Zuni Pueblo peoples of New Mexico. Then in the 1960s, they were also found inside a sealed tomb in Rio Zape, Mexico. These beans are similar to a classic Pinto bean, but with a richer, more complex flavor and denser texture.
Certified organic heirloom Rio Zape beans grown on our farm in San Gregorio, CA. During archaeological excavations in the early twentieth century, Rio Zape beans were found in cliff dwellings that once housed the Zuni Pueblo peoples of New Mexico. Then in the 1960s, they were also found inside a sealed tomb in Rio Zape, Mexico. These beans are similar to a classic Pinto bean, but with a richer, more complex flavor and denser texture.
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Dense and dark with a complex flavor. One of our favorites here on the farm!
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BASIC DRY BEAN COOKING INSTRUCTIONS
Rinse beans and check for debris. In a large pot, cook aromatic vegetables of your choice (onions, garlic, celery, leeks, carrots, etc.) in olive oil. Add the beans and enough water to cover by a few inches. Bring to a full boil for 10 minutes, then reduce to a gentle simmer. Gently cook until soft but not falling apart. Cooking time depends on the bean, typically 1 to 3 hours. Salt when the beans start to soften. Pre-soaking the beans for 2 to 6 hours will reduce the cooking time. Enjoy! -
We ship out orders every Friday! Orders placed after 9 a.m. on Friday will ship the following Friday.