Rio Zappe Beans This heirloom bean has been found in the same area as the Anasazi Beans. Oval shape and red-maroon in color with black stripes and splashes.   Out of stock.   Basic Bean Cooking Instructions Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.   Rio Zappe Bean Soup  Soup 1 lb. dried Rio Zappe Beans 1/2 lb. smokked bacon, diced 1/2 cup olive oil 4 cloves garlic, minced 2 onions, diced 6 Roma tomatoes, halved and roasted in a 350 degree oven for a 1/2 hour 2 Tbsp chipotles in adobo 2 Tbsp fresh marjoram, chopped Salt    Crema 1 cup sour cream 1 Tbsp lime juice Green Tortillas 1/2 cup water 1/2 cup olive oil 1 Tbsp basil 1 Tbsp cilantro 1 Tbsp parsley 1 Tbsp diced jalapeno or serrano   Soup Cook beans in 1 1/2 gallons water for two hours. Drain. While beans are cooking, saut\E9 bacon in olive oil over medium heat for five minutes. Add garlic and onions and cook for five more minutes. Add tomatoes and chipotle. Stir in two quarts water and cook for 1/2 hour to blend flavors and soften beans. Add marjoram and season with salt.   Crema Mix sour cream and lime juice together. Green Tortillas Mix all ingredients in a food processor. Rub mixture on one side of flour tortillas and bake in 350 degree oven until crisp. Cut into triangles. Note: for slightly thicker soup, pulse two cups of soup in food processor and return to soup. Also, for a spicier soup, add more chipotles. Garnish with crema and serve with green tortillas. Serves 6.