Oaxaca Chivo Blanco Bean (Phaseolus vulgaris): from the state with the highest agrobiodiversity in Mexico, this heirloom bean with a bold flavor is famous for its creaminess and ability to absorb seasonings. It's the star of many traditional recipes, both simple and delicious: in a soup with tomato, Guajillo chili pepper, cilantro, garlic, and onions. Thanks to its small size and very thin skin, it cooks very quickly and doesn't require long rehydration. In the field, it's easy: a small bush full of pods. Minimal water requirements; avoid waterlogging rather than drought.
very rare if not impossible to find in Europe.
