The beloved and very rare Chaparro is back by popular demand! The most soulful black bean you'll ever cook. Fudgy, with a fragrant aroma and full-bodied, inky broth that makes everything it touches taste better — from a simple pot of frijoles de olla to smoky braised beans, enfrijoladas, and tamales. This heirloom black bean has a devoted following, and once you cook a pot, you'll understand why. We are proud to partner with Tamoa to bring you this regional specialty. Grown by the Teresa García family in Huamuchapa, Guerrero, at the edge of a tropical forest ecosystem, Chaparro is raised using the traditional milpa system — planting beans, squash, corn and chilis together to support soil health, biodiversity, and flavor. Hand-sown and hand-harvested at 440 meters above sea level, these beans are a product of farming in rhythm with the land, exactly as it's been done here for generations. See below for cooking times and our serving suggestions. 1lb in a 100% curbside recyclable standup pouch
