In case you missed it in the Rancho Gordo newsletter, our new bean from the Rancho Gordo-Xoxoc Project is San Franciscano. It’s most likely a kissing cousin to our own Rio Zape, sharing the color and markings and even the hints of chocolate and coffee. But the skin is a little thicker, making San Franciscano good for chilis and salads if you’re so inspired.
Try them with some salsa, grilled onions and a plop of sour cream.
