This thick-skinned runner bean is pretty and very large. It's starchy but goes from dense to creamy with continued cooking. The staff at Rancho Gordo often refers to Ayocote Morado as a "gateway bean." Once you start, you get hooked.
Try Ayocote Morados with garlic, onion, and oregano. If you're patient, the texture will go from starchy to creamy with a long, slow simmer. Along with the beans, Ayocote Morados provide a deep, bouillon-flavored bean broth, making them ideal for soups.
Please note that the density of the purple color varies from season to season. Your beans may be a little darker or lighter.