Black beans are practically a religion in Oaxaca. They are served at almost every single meal and the people of that region are very serious about them. These Heirloom Oaxacan Black Beans are possibly the most flavorful black bean we've ever tasted. They are traditionally used to make Enfrijolidas, which uses up the left over beans from last night, Tamales de Frijol, and of course plenty of refried beans.Another thing Oaxaca is know for is mole so I love a fast simple dinner of these Oaxacan Black Beans Tossed in some delicious gourmet mole sauce and served with warm tortillas, cillantro and a bit of Cotija cheese.
1lb Compostable Bag
ABOUT THE FARMER
When it comes to ancient grains and farming, Larry Kandarian is legendary. Meeting Larry at the Santa Monica farmers market feels like meeting an agricultural prophet. He can talk to you all day about varieties of beans and grains you've never heard of and how going beyond just organic to fully sustainable and regenerative farming creates better tasting food. His deeply weathered hands from over 50 years working in the fields, let you know that he's the real deal. Unlike others, Larry doesn't just own a farm, he is a true farmer. He is passionate about growing better tasting food that is also better for us and the planet. His incredibly diverse array of grains, legumes, herbs and spices grown in Los Osos, California are all carefully chosen heirloom varieties that work together to create a self-sustaining eco-system that requires no fertilizer, pesticides or weed killers. All of this leads to better soil health, and when you grow food in better soil it just tastes better. You can listen to Larry on a podcast by Consumed here.