Profile: Ayocote (Phaseolus coccineus leiosepalus) is a pre-Hispanic climbing legume. All indigenous populations of the Mexican plateau cultivate it, even at 2,000 meters. Ayocotes have a large genetic variability because to their extensive distribution in diverse climates: Mexico's genetic resource bank has around 800 types.
Ayocotes resemble Phaseolus vulgaris (common bean), but the seeds are larger and vary according on the cultivar. For example, in colder climates, the seeds are smaller and premature. Ayocotes pods often contain seeds of various hues (from black through coffee-colored tints, purple, white, and yellow).
Ayocote seeds, like squash seeds, are among Mesoamerica's oldest cultivated plants. Some experts believe Ayocote beans were domesticated between 4000 and 2000 BC in the Tehucán Valley.
Ayocotes are one of the crops used in the Milpa agricultural system, where maize, squash, and beans are all cultivated in the same field at the same time. Its purpose is to replenish nitrogen depleted by squash and corn.
Ayocotes are utilized in numerous dishes in the local cuisine, including bean soup and the root (cimate from cmatl in the original náhuatl language).
Because ayocotes contain 1.2 percent lectin (phytohaemagglutinin), they should be fully cooked before eating.
|Shelf Life:||2 Years.|
|Country of Origin:||Mexico|
|Handling / Storage:||Store in a cool, dry place.|