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The markings on the Moro beans have to be among the most beautiful of all heirloom beans. These beans seem to be a cross between a pinto and a black bean, with a rich, dense texture and a bean broth that you could eat alone as a soup, without the beans! The beans are velvety yet solid.
We think they're great for stews, slow-cooked one pot meals, dips and even salads!