Santanero Negro Delgado Bean

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.