Blue Morro

Originally from Brazil, this bean first came to us via a seed exchange. The white flesh is on the starchy side—like a black bean. It holds up quite well to cooking and makes a beautiful chocolate brown stock. Thanks to a couple of Brazilian customers from the Sunset Farmers’ Market, we also have a more typical Brazilian recipe to suggest: sautée with onions and garlic, olive oil, white vinegar, and chopped parsley and serve over rice.
*12 ct cases are 12, 1 lb units. Packaged for re-sale.