Beans, Bayo, Heirloom, Glyphosate - Free

Origin: Tlaxcala

Move over, pintos. The Bayo bean, or frijol bayo, delivers a sweet, earthy flavor and a deliciously creamy texture, making it a team favorite. Uncooked, the beans are a shade of pinkish brown; while cooked, they’re closer to a tan. Add a little Avocado Leaf or some fresh epazote to your pot for extra depth of flavor.

Bayo Beans are especially delicious refried and smothered over enfrijoladas. Don’t overlook the broth either, which is quite heartwarming on its own.

Sourced through Masienda, a direct-trade company working with more than 2,000 smallholder farmers and artisans across seven Mexican states. Farmers are paid 4 to 7 times commodity rates, in full and up front, before each season’s harvest. Per Masienda’s published sourcing standards, these beans are grown without pesticides or herbicides, farmers using glyphosate are excluded from the supplier network, and every batch is tested for glyphosate at the warehouse and verified by third-party labs. Post-harvest pest protection is chemical-free. These beans are not USDA Organic certified, since that certification structure is often inaccessible for smallholder farmers in remote regions of Mexico, but the sourcing practices and testing transparency are unusually strong.

How to cook: Soak overnight in plenty of water. Drain, then simmer in fresh water with a halved onion, a few garlic cloves, and epazote for 2 to 3 hours, until creamy and the broth has thickened. Salt near the end of cooking. Older beans may take longer.
Sourcing: Direct trade through Masienda
Growing Practices: Glyphosate-free, pesticide-free, herbicide-free, third-party glyphosate tested
Origin: Tlaxcala, Mexico, grown near Matlalcueitl / La Malinche volcano
Learn More: https://masienda.com/pages/sourcing