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SEASONAL BEANS Sorry, our rare beans were very popular and we sold out quickly. As soon as we have any more available we'll announce them in our newsletterIn 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.

Eye of Goat (Ojo de Cabra) originated in Mesoamerica, probably Mexico or the southern US. They’re a variety of Phaseolus vulgaris, the same incredibly diverse family of beans from the Americas that includes borlotti, cannellini and haricots.

A thin skinned, creamy textured bean that really soaks up flavours, Eye of Goat are best cooked simply to show off their virtues. Have a look at the Rancho Gordo website for recipes and to discover the work of our bean hero Steve Sando.

Complete Product Details

  • 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.

  • Ingredients

    Eye of Goat Beans
    May contain occasional small stones

    Allergy information

    No Allergens

  • Typical values
    (for generic Phaseolus vulgaris beans)
    Per 100g
    Energy 1,452kJ (347kcal)
    Fat 1.2g
    of which saturates 0.2g
    Carbohydrate 47g
    of which sugars 2.1g
    Fibre 16g
    Protein 21g
    Salt 0g
  • A rare variety of Phaseolus vulgaris bean.

    Grown by Edward Lea at Green Acres Farm in Shropshire.

    Suitable for vegans and vegetarians.