stone beans
Rich in plant-based protein, dietary fiber, and complex carbohydrates; also a good source of folate, iron, and manganese. Low in fat with no cholesterol, making them valuable for vegetarian and vegan diets.
About
Stone beans, also known as black coco beans or coco negros, are legumes (Phaseolus vulgaris) native to Mesoamerica and cultivated extensively throughout Latin America and parts of Asia. These small, dark brown to almost black beans are distinguished by their dense, hard texture and smooth, glossy skin, which resembles polished stone—hence their common name. They possess a rich, earthy flavor with subtle sweet undertones and are particularly prized in Filipino cuisine, where they are called "sitao" or "black coco." The beans have a relatively thick seed coat and require longer cooking times than many other common beans, typically 45-60 minutes, but reward this effort with a creamy interior and firm exterior that resists breaking down during extended cooking.
Culinary Uses
Stone beans are fundamental to Filipino cuisine, especially in desserts and sweet preparations such as halo-halo and other beverages. They are simmered with brown sugar and coconut milk to create a viscous sweetened paste used as a topping or ingredient in ice cream and shaved ice desserts. Beyond the Philippines, they are employed in Latin American cuisines for hearty soups, stews, and refried bean preparations. The beans' ability to maintain their shape while developing a creamy interior makes them ideal for use in grain bowls and as a base for vegetarian or plant-based proteins in contemporary cuisine. They pair well with coconut milk, garlic, onions, and warm spices such as cinnamon.