Ten Beans of Mexico Bundle
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From £69.50 GBP
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Beautifully mottled beans with a creamy yet structured texture and sweet, earthy flavour rooted in traditional New England farmhouse cooking. The Heirloom Bean Co sources these and a range of other Phaseolus beans from North American bean specialist Rancho Gordo, founded in the early 2000s by Steve Sando to preserve and promote traditional and rare bean varieties of the Americas. |
Named for their spotted markings said to resemble the biblical speckled cattle of Jacob, these attractive beans are prized for their dependable flavour and versatility. An heirloom institution across the USA’s northeast, Jacob’s Cattle Beans hold their shape beautifully in slow simmering, excelling in chowders, baked beans and rustic stews.
Images & cooking instructions © Rancho Gordo Inc.
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Kitchen Suggestions
Simmer into a classic New England bean‑and‑vegetable stew; fold into a smoky tomato‑and‑herb pot; bake slowly with molasses and mustard; or pair with kale, leeks and thyme for a hearty, brothy bowl that highlights their creamy texture and gentle sweetness.
Cooking these beans - the Rancho Gordo method
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
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Ingredients
Jacob's Cattle Beans
Similar to: Kidney beans
Latin name: Phaseolus vulgaris
Country of origin: USA
Sold in resealable 1lb (453g) bags
