The largest and most gallant bean in Mexico.
Thick-skinned and meaty, it goes from dense to creamy with continuous cooking.
It is the most gallant bean in Mexico because in the towns of the center of the country the peas prepare it in special events such as receptions, weddings and baptisms.
Ideal with black mole, marinated with guajillo chili, with olive oil, sautéed mushrooms and garlic, or in salads with vinaigrette and soups that allow you to appreciate its strong flavor.
Region of origin: Puebla.