There really isn't a task in the kitchen that this bean can't handle. When fully cooked, it's somewhat starchy and has a mild potato flavor, which screams for bacon or pancetta. Keep cooking and it goes from dense to creamy and even a little buttery. 

Simmer the beans on the stovetop or bake them in the oven with simple aromatics like a bay leaf and garlic; cook until they have a creamy texture. You can make an elaborate dish like cassoulet or you can enjoy them with no fuss, topped with your best olive oil and a pinch of flaky sea salt. A simple salad with Ayocote Blancos, crunchy vegetables, and fresh herbs would make anyone happy.

Originally from Oaxaca, Mexico, the Ayocote family was one of the first cultivated crops of the New World. They are grown all over central and northern Mexico but seem to have lost favor with Mexicans except in specific indigenous communities. 

The products included in the Rancho Gordo-Xoxoc Project are small batch, importerd from Mexico directly, and help small farmers continue to grow their indigenous crops in Mexico, despite international trade policies that seem to discourage genetic diversity and local food traditions.

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