Sorry, not available right now
Sorry, our rare beans were very popular and we sold out quickly.
We're planning to have a lot more rare beans of different varieties available from this year's harvest but you'll have to wait till the autumn. As soon as we have any more available we'll announce them in our newsletter. In the meantime please have a look at our other less rare pulses.
We've very limited quantities of some special rare beans from a handful of growers.
These beans are doubly rare; difficult to grow in the UK and a globally scarce heritage variety, Edward Lea at Green Acres Farm has done a fantastic job raising a small crop for harvest.
Mayocoba or canary beans are widely grown in Mexico and were probably domesticated there (almost certainly somewhere in Mesoamerica) four or five thousand years ago. They’re a variety of Phaseolus vulgaris, the same incredibly diverse family of beans from the Americas that includes borlotti and haricots.
A thin skinned, creamy textured bean that really soaks up flavours, Mayocoba are best cooked simply to really show off their virtues. Do have a look at the Rancho Gordo website for recipes and to discover the work of our bean hero Steve Sando.
Soak the beans for 6 hours. Cover with water or stock, bring to the boil and simmer for 30 to 50 minutes until the beans are soft. Add more water if needed.
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.
Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.
Cooked pulses can be used immediately or frozen for later use.
May contain occasional small stones
(for generic Phaseolus beans)
|of which saturates||0.4g|
|of which sugars||2.1g|
A rare variety of Phaseolus bean.
Grown in the UK.
Suitable for vegans and vegetarians.