Rare and Regional Collection

Four heirloom beans so uncommon, so tied to the land and families that grew them, that most people never get the chance to cook them. Each one grown without glyphosate on small family farms using traditional and time-honored farming methods — this is the collection for the curious cook who wants something truly special in the pot.

Chaparro — The most soulful black bean you'll ever cook. Fudgy, fragrant, and deeply flavorful, with a full-bodied, inky broth that makes everything it touches taste better — from frijoles de olla to enfrijoladas and tamales.

Speckled Bayo — A nostalgic favorite in pockets of California and Louisiana, this burgundy-and-cream heirloom delivers creamy texture, a hint of smokiness, and a hearty, meaty broth. Perfect for chili, red beans and rice, or anywhere you'd reach for a kidney bean.

Vaquita Negro — One of Mexico's rarest heirloom beans, named "vaquita" (little cow) for their black-and-white markings. They hold their shape through long, slow cooking while producing an inky, deeply flavored pot liquor that Mexican cooks have prized for generations.

Medianoche — A striking mix of black, purple, and cream Ayocote beans from the Sierra Nevada foothills of Puebla — big, meaty, and creamy with a broth as dramatic as their appearance. A bean with 6,000 years of history behind every pot.

4 bags, each 1 lb in a 100% curbside recyclable standup pouch.