Additional information
Packsize | 10 LB BAG |
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Jacob’s Cattle Beans (Phaseolus Vulgaris) are related to the Kidney Bean. The bean is about 5/8 long, with a plump kidney shape. Jacob’s Cattle have molted purple and white color markings, like Guernsey cows. Jacob’s 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. Jacob’s Cattle has an earthy flavor with a slight sweetness and mealy texture. Jacob’s Cattle can be substituted for any bean in the haricot family. 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.
Packsize | 10 LB BAG |
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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.
This climbing plant – one of Britain’s favorite green beans – was brought to the British Isles in the 17th century for decorative use because of its beautiful flowers. The Scarlet Runner Bean has a long, green bean-type pod that holds red-streaked beige, medium-size seeds. Young runners may be prepared in any way suitable for green beans. In the U.S. markets consumers are more likely to find the shelled dried beans, which can be cooked like Pinto or Pink beans and used in dishes such as soups and stews. Scarlet Runner Beans are purple with black streak-like patches. The bean is about 3/4 in length.
Suggested Use:
The Scarlet Runners mild flavor makes this bean very versatile. Use in chili, stews and soups. Season freely with dried chile peppers.
Basic Prep:
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 45-50 minutes until tender. One cup dry yields 3 cups cooked.
Flageolet Beans (Phaseolus vulgaris) are immature kidney beans that have been removed from the pod while very young. This bean originated in the United States, but was brought to France where they are cultivated and are more commonly used. Flageolets are about 3/8 inch long and range from pale pastel green to pale ocher to white. Flageolet Beans have a delicately tender texture with a light and fresh taste. Place beans in a pot and cover with water by 2 inches. Bring to a boil, then turn off heat and let soak for 1 hour. Drain. Return to pot and cover with fresh water by 2 inches. Bring to a boil, then reduce heat and simmer for 30 minutes or until tender. Drain. One cup dry yields 2 1/4 cups cooked.
Popular in the Mediterranean region of Europe, Lupini Beans are often found at Italian fairs and as an appetizer at Spanish beer halls. In the past Lupins were rarely used as a grain food due the the bitter taste from the high alkaloid content of the bean. In the the last 30 years a strain with reduced alkaloid content has been developed, called ‘sweet’ Lupins. This ‘sweet’ strain still requires soaking and extended cooking to remove the alkaloids. All this effort is worth it. The Lupins family of the grain legumes are one of the highest in protein content, second only to soy beans. Cover 1 cup beans in salted water and soak overnight. Bring 2 quarts fresh water to boil. Add rinsed beans and simmer for about 3 hours, until skins are smooth. Beans should be tender, yet still firm. Soak beans in salted water until bitterness goes away, changing water once daily. One cup dry yields 3 cups cooked.
The traditional Valencia rice, round short grain ‘Paella Rice’from Valencia (used to make paella). It is characterized by its great capacity of absorption and the creamy texture of the grain after being cooked. A perfect choice for typical Mediterranean dishes as rissoto, rice dishes.
Cranberry Beans (Phaseolus Vulgaris) are related to the Kidney Bean (Phaseolus Vulgaris). Cranberries are like the Pinto Bean but reversed in color with pink skin and maroon mottling. They are somewhat plumper than the Pinto and are about 1/2 inch long. Cranberry Beans have a sweet, mild flavor. Also referred to as a borlotto, crab eye, roman, romano, rosecoco or saluggia bean.They may be interchanged in recipes wherever Borlotti or Saluggia Beans are required. Like their Mexican and Italian cousins (Pinto and Kidney), they will turn pink when cooked.
Suggested Use:
In Italy, Cranberry Beans are used in pasta dishes and soups. Add them to rice dishes, stews, casseroles, cold bean and vegetable salads. For a quick and flavorful salad toss the beans with crumbled gorgonzola cheese, olive oil and a dash of fresh rosemary.
Basic Prep:
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.