Primary Beans x Tamoa Amarillo beans
Primary Beans x Tamoa Amarillo beans
Bean recipe with Primary Beans x Tamoa Amarillo beans
Francisco and Sofia from Tamoa
Farm in Tlaxcala, Mexico
Frijoles de la olla with Primary Beans Atolito beans

Primary Beans x Tamoa: Amarillo beans

$10.00

 Creamy  •  Earthy  •  Plump

 

Hailing from Tlaxcala, Mexico, these sunshine-hued beans are best when served the traditional way: stuffed in masa-based tlacoyos and tamales, or served alongside barbacoa and all the fix-ins. Their creamy smooth texture and mild earthiness also makes them a great candidate for a variety of soups, stews, and salads, no matter the cuisine.

 

Growing notes: alongside other bean varieties and amid capulin (cherry) and chabacano (apricot) trees

Harvested: Fall 2020

Source: Tlaxcala, Mexico

Net weight: 1 lb

Amarillo, together with Atolito and Pichoaca, are brought to you in collaboration with our friends at Tamoa to showcase the flavors and unique heritage of the small-scale, regional farms in Mexico. Together, we're delighted to expand your palate while celebrating farms that rely on climate-conscious methods and keep long-standing traditions alive.

About Tamoa

The origin story of beans begins with Mexico– which is why we’re thrilled to work with Tamoa to highlight lesser-known varieties and regional practices of small farms in Mexico.

Founded by Francisco Musi and Sofia Casarin, Tamoa was born out of curiosity and passion for their Mexican heritage and a desire to champion the country’s food culture and traditional farming practices. The couple is on a mission to sustain crops native to Mexico by serving as a bridge between the small-scale farmers that preserve native crops and the increasing number of kitchens across North America that value high-quality, responsibly sourced ingredients. Through partnering with Primary Beans, they’re delighted to extend their mission by bringing these unique varieties to home kitchens in the US

Sofia and Francisco of Tamoa
Sofia and Francisco of Tamoa

About Tamoa

The origin story of beans begins with Mexico– which is why we’re thrilled to work with Tamoa to highlight lesser-known varieties and regional practices of small farms in Mexico.

Founded by Francisco Musi and Sofia Casarin, Tamoa was born out of curiosity and passion for their Mexican heritage and a desire to champion the country’s food culture and traditional farming practices. The couple is on a mission to sustain crops native to Mexico by serving as a bridge between the small-scale farmers that preserve native crops and the increasing number of kitchens across North America that value high-quality, responsibly sourced ingredients. Through partnering with Primary Beans, they’re delighted to extend their mission by bringing these unique varieties to home kitchens in the US. 

Farm in Tlaxcala, Mexico

Sourcing notes

Climate: Semi temperate, 2,500 meters above sea level, on the outskirts of the Malinche volcano

The growing region of Tlaxcala is home to one of the early cultures of Mesoamerica, the Otomi. It’s common to find pine and oak trees alongside drought-tolerant plants such as cactus and agave (Tlaxcala is famous for pulque!). Staples grown in Tlaxcala include corn, beans, broad beans, alberjones (green peas), and tree fruit.

Grown by the Angoa family of Farmers, Amarillo beans are grown alongside other bean varieties and amid capulin (cherry) and chabacano (apricot) trees. They are then harvested by hand and sun dried until they can be shelled, selected, and cleaned.

Bean ingredients on counter

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