MEXICAN BEANS

Beans are more than a staple in Mexican food – they’re soil saviours. In Mexico’s traditional milpa system, beans naturally replenish the soil by pulling nitrogen from the air, acting as a powerful, natural fertiliser.

We celebrate beans in all their forms and colours. From velvety Flor de Mayo to robust Negro San Luis beans, each variety is packed with flavour and nutrients—perfect for hearty stews, refried beans, or simply nourishing your body.

Mayocoba
Beans

The versatile Mayocoba beans have a buttery texture and pale-yellow colour. Originally from Jalisco, they are beloved all across Mexico and are the key to ultimate creaminess in refried beans.

Negro San Luis Beans

Hailing from Mexico, this robust, thick-skinned bean is oval and visually appealing. Beyond the ordinary black bean, its firm texture becomes creamy when cooked, making it the quintessential broth bean.

Flor de Mayo Beans

Velvety Flor de Mayo beans, half-ear-shaped, pink with creamy spots. They pair particularly well with meaty dishes.

Mayocoba
Beans

The versatile Mayocoba beans have a buttery texture and pale-yellow colour. Originally from Jalisco, they are beloved all across Mexico and are the key to ultimate creaminess in refried beans.

Negro San Luis Beans

Hailing from Mexico, this robust, thick-skinned bean is oval and visually appealing. Beyond the ordinary black bean, its firm texture becomes creamy when cooked, making it the quintessential broth bean.

Flor de Mayo Beans

Velvety Flor de Mayo beans, half-ear-shaped, pink with creamy spots. They pair particularly well with meaty dishes.

DRIED CHILLIES
TOMATILLOS