This hard to find bean is part of theXOXOC project by Rancho Gordo. The Santanero is a favorite black bean from Oaxaca, a place where black beans are practically a religion. They are renown for the delectable soupy liquid they give off so they are best prepared simply as a pot of beans. Enjoy them as a side sprinkled with some cheese, cilantro or use them in burritos, tacos and salads.
These were great! Easy to cook and they didn’t fall apart as some dried beans do. I used them several ways: plains w salt as a side dish, in a chili, cooked with veges as another side dish which I finished last night. Hurrah.