Good Mother Stallard Beans

Hodmedod

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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 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 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

  • 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 stones

    Allergy 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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