Additional information
Packsize | 25 LB OR 5LB |
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Marrow are similar in size and color to great northern and cannellini beans. These large white beans are said to taste like bacon. Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 2 hours until tender. This bean produces foam, so skim the water regularly while cooking. One cup dry yields 2-1/4 cups cooked.
Packsize | 25 LB OR 5LB |
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Marrow beans are great pureed in soups!
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.
Also called Mexican red beans; hold both shape and firmness when cooked; most often used in soups, salads, chili, Creole dishes
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.
The Christmas Lima Bean is a large, flat, heirloom-variety pole bean with a swirling maroon pattern on a white background. These markings remain visible after cooking. Its chestnut-like flavor and flaky texture make it a distinctive bean for a variety of culinary applications.
These large beautiful heirloom beans of multi colors are thought to date back to the ancient Fremont People grown in Burlington, Colorado.