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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.

Soldier Beans have been grown in New England for at least 200 years and take their name from the distinctive marking around the hilum (the scar that marks the beans attachment to the pod). They’re a variety of Phaseolus vulgaris, the same incredibly diverse family of beans from the Americas that includes borlotti, cannellini and haricots.

Soldier Beans hold their shape well and, unlike a lot of marked beans, the distinctive ‘soldier’ remains after cooking. Great for home-made baked beans or as a substitute for other white beans (such as cannellini).

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

    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.