When I ran a restaurant in Santa Fe, we bought dried beans from the most famous farmer in the area, Elizabeth Berry. All the beans she grew were decidedly uncommon. There were dozens of varieties, simply staggering to observe, with paint-speckled exteriors in unbelievable jewel-like hues. The multi-colored beans have names like Anasazi or Jacob's Cattle or Appaloosa. Calypso, or Goat's Eye (Ojo de Cabra), Snowcap, Orca, Dragon Tongue. All make a fine pot of beans, each a distinct, singular dish. Sadly, though, when cooked, all the incredible markings disappear, losing their color to the broth.