Canadian Wonder
Sorry, not available right now
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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 Canadian Wonder beans are difficult to grow for drying in the UK, Philip Kadner of Trenow Fields in Cornwall has done a fantastic job raising a small crop for harvest. |
Canadian Wonder, the classic red kidney bean, is an old variety (1873) that's never really fallen out of favour. The pods make excellent green beans (and that's what they're usually grown for in the UK), but if the weather permits they can be grown on for delicious dry beans. Like all legumes, the bean seeds are at their most nutritious when fully dry, they hold their shape when cooked and are perfect for chilli, stews and salads.
Our Canadian Wonder beans have the favourable climate of Cornwall on their side, grown within sight of St. Michael's Mount at Tim Westwell's small farm, Trenow Fields. Philip Kadner, the horticulturist at Trenow, is in the process of taking the farm through organic conversion with the Soil Association, he's keen to establish as diverse a system as possible with an emphoasis on fruit, vegetables, herbs and protein crops like beans, hemp and buckwheat.
Tim's vision for Trenow is that is should become a beacon for agroecological production in the area, demonstrating an alternative to monocultural horticulture, rejuvinating the soil and integrating the health of the local community with the health of the land in harmony with nature.
Complete Product Details
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Cooking instructions
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.
Notes on Cooking Dried Pulses
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.
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Ingredients
Beans
May contain occasional small stonesAllergy information
No Allergens
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Typical values
(for generic Phaseolus beans)Per 100g Energy 1,427kJ (341kcal) Fat 1.4g of which saturates 0.4g Carbohydrate 46g of which sugars 2.1g Fibre 16g Protein 22g Salt 0g -
A rare variety of Phaseolus bean.
Grown in the UK.
Suitable for vegans and vegetarians.
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