Good Mother Stallard Beans
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 Good Mother Stallard beans are doubly rare: difficult to grow in the UK and globally scarce, Edward Lea at Green Acres Farm in Shropshire has done a fantastic job raising a small crop for harvest. |
Good Mother Stallard is a beautiful bean; to look at and to eat. An heirloom variety from the US dating back to at least the 1930s and named after Carrie Belle Stallard from Virginia. They’re a climbing 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, Good Mother Stallard are best cooked simply to really show off their virtues. Have a look at Rancho Gordo for recipes and to discover the work of one of our bean heroes, Steve Sando.
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
-
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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Gogmagog Beans
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 Gogmagog beans are difficult to grow in the UK, but well worth the effort, Edward Lea at Green Acres Farm in Shropshire has done a fantastic job raising a small crop for harvest. |
Gogmagog are beans of the Phaseolus coccineus species, more commonly known as runner beans in the UK. The UK is almost unique in eating runner beans as a green vegetable. In the rest of the world the dried seeds are preferred – and are indeed among the most delicious beans you can eat.
In Greece large white beans like ours are called Gigantes - giants, ours aren't quite as big and they're not Greek so we've named them after the famous Welsh giant Gogmagog (probably more correctly Gawr Madoc (Madoc the Great), Albion's last giant. We're a long way from Wales, but we do have the Gog Magog hills just down the road in Cambridgshire.
Our Gogmagogs were grown by Edward Lea at Green Acres Farm in Shropshire, a really labour of love, like all our rare beans they dry on the plant before being picked and podded and sorted by hand. Cook simply in stock or follow a Greek recipe for Gigantes plaki (baked beans), they're incredibly creamy and tender.
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
Beans
May contain occasional small stonesAllergy information
No Allergens
-
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.