Jacobs Cattle Beans (Phaseolus Vulgaris) are related to the Kidney Bean. The bean is about 5/8" long, with a plump kidney shape. Jacobs Cattle have molted purple and white color markings, like Guernsey cows. Jacobs Cattle Beans are named as such because of their resemblance to Jacob's sheep. This bean may also be referred to as a Trout Bean. After cooking, the patterns fade but are still distinct. Jacobs Cattle has an earthy flavor with a slight sweetness and mealy texture. Jacobs Cattle can be substituted for any bean in the haricot family.
A flavorful dish or salad is made by simply tossing the cooked beans with olive oil, balsamic vinegar and fresh herbs. Delicious served in stews, casseroles and soups.
Soak overnight in plenty of water. Drain, rinse and place in a large pot that has a lid. Add enough water to cover beans by 1 inch. Bring to a boil for 3 minutes, reduce heat and simmer, covered, for 45 minutes until tender. One cup dry yields 3 cups cooked.