Ayocote Morado Bean Originally from Oaxaca, Mexico by Ayocote family. Grown all over central and northern Mexico. This thick-skinned runner bean is pretty and very large, when cooked it has big, beefy texture. The texture will go from starchy to creamy with a long, slow simmer.
Basic preparation: Wash, rise & soak overnight. Add 4 Cups of water / Cup of Bean, bring to boil. Reduce heat and simmer covered for 60-90 minutes or until tender (add more water as needed). Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 2 1/2 cups of cooked beans / Cup of dry beans
