Originally from Oaxaca, Mexico, the Ayocote family was one of the first cultivated crops of the New World. The Ayocote Morado's big, beefy texture is perfect for those trying to cut out meat and eat a more plant-based diet, or for vegetarians who are cooking dinner for their omnivore friends.
From: Rancho Gordo
No one will miss the meat when you toss them with good fruity olive oil, sauteed wild mushrooms, and a little too much garlic. Having said that, they'd be great as a side dish for a classic steak!
They are grown all over central and northern Mexico but seem to have lost favor with Mexicans except in specific indigenous communities. If you plant them, you can enjoy the flowers, eat the pods as a broad bean, or shell them fresh for shelling beans. But we think the best way to enjoy their fully developed flavor is by cooking the dried beans.
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