Primary Beans x Tamoa Parraleno beans
Primary Beans x Tamoa Parraleno beans
Primary Beans x Tamoa Parraleno beans

Primary Beans x Tamoa: Parraleño beans

$9.00

 Creamy  •  Earthy  •  Plump

 

Hailing from Tlaxcala, Mexico, these pretty cream-and-black beans are a favorite for refried beans, and perfect for smearing on tostadas and in masa-based gorditas. Their creamy texture and mild earthiness also makes them a great candidate for a variety of soups, stews, and salads.

 

Growing notes: alongside other beans, cactus, wild greens, and fruit trees

Harvested: Fall 2021

Source: Tlaxcala, Mexico

Net weight: 1 lb

 

*Limit 3 per customer*

Amarillo, together with Atolito and Ayocote Arcoíris, 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

Grown by: Angoa García and Angoa González families
Growing region: Ixtenco, Tlaxcala
Climate: Semi-temperate
Altitude: 2,500 meters above sea level

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. Atolito beans are grown alongside other bean varieties and amid capulin (cherry) and chabacano (apricot) trees. They are then harvested by hand, horse, or tractor, and sun dried until they can be shelled and cleaned.

A special thanks to
Christian Palma and Yolin Corhe (photos and video footage)
and Eduardo Velasco (video editing)

Bean ingredients on counter

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