Variety of Dry Beans
We have experimented with a great variety of beans in search of what is best suited to our climate and mechanization. The following is a list of some of the varieties we have grown. For information on current availability, please inquire.
BLACK SOYBEAN – A mild-flavored, ultra-smooth, firm-textured bean which holds shape upon cooking. Suited for salads, stews, and tempeh-making.
BLACK TURTLE – A meaty bean, with floury texture and rich flavor. Suited for many uses, including stews, refried beans, dips, and patties.
CANNELLINI – A delicate bean with creamy texture, excellent at soaking up flavors rather than imparting them. Cannellinis can hold shape upon cooking as long as not cooked beyond done. Suited for minestrone, soups, stews and white bean dip.
MARFAX – An heirloom bean, creamy-textured, imparting rich, nutty flavors, holding shape upon cooking. Suited for soups, stews, and baked beans.
RED EYE / SOLDIER – A kidney-shaped heirloom with mild flavor, and smooth, firm texture, holding its shape upon cooking. Suited for bean salads, soups and stews.
RED KIDNEY – A smooth, firm-textured, prominent-flavored bean which holds its shape upon cooking. Suited for bean salads, soups, stews, and chili.
SOUTHWEST GOLD – Descended from Zuni Gold, these are a rich, creamy bean.
SOUTHWEST RED – Descended from Zuni Gold, these sweeter, mealier beans are similar to Anasazi beans.
TIGER EYE – A nutty, rich-flavored bean which tends to dissolve and fall apart upon cooking. Suited for refried beans, bean patties, and other bean mashes.
YELLOW EYE – A delicate bean with creamy texture, excellent at soaking up flavors rather than imparting them. Like other delicate white beans, this bean can hold shape upon cooking as long as it is not cooked beyond done. Suited for minestrone, soups, stews and white bean dip.
Cooking with Fresh Beans
First, know that one cup of beans cooks up to the volume of three cups of beans. One pound of beans is approximately two cups, so one pound would yield a six cup pot of beans.
Cooking with a local bean means many things. Practically, in the kitchen, it means you are cooking with a younger bean. This benefits you in the cooking and the digestion process. The following are our recommendations when cooking with our beans.
At its most basic, cooking beans is about simmering them until they are soft. Soaking them speeds up that process and broth adds a punch of flavors. From there, one can do some fine-tuning and throw in some variables:
To soak, or not.
I have definitely soaked my fair share of beans. The process is that of soaking them overnight in water, covering them by as much water as they fill the pot deep. The next morning, first thing, strain the beans, discarding the soak water, and rinse the beans. The thought is to wash out the phytic acids which might be causing gas in some people.
There is conflicting scientific evidence as to whether it is beneficial to soak beans, and that one might actually be washing out vitamins and flavors.
My best thinking is not to fret it. If you want to reduce the cooking time, which is for sure going to happen, go ahead, but try not to soak for more than 6 hours. If you want to cook beans and do not have any pre-soaked, go ahead and simply plan on a longer cooking time. But you are in luck! Our beans rarely make it over one year old, which is REAL fresh for a bean. Fresh beans, younger than one year, have a reduced cooking time already. Variety as well as age will affect the cooking time. Our beans will take between 30 minutes (if soaked) and 2.5 hours (if un-soaked) to cook.
In conclusion, more important than soaking, is sourcing!
Prep with mirepoix.
If desired, get a classic mirepoix going. This consists of onion, garlic, celery, diced carrot, pepper flakes, and broken bay leaves in a fat, such as local sunflower oil. Heat until aromatic or translucently luscious.
Once aromatic, add beans and cover with at least two inches of water/broth. Bring to a boil and leave it there for about 10 minutes to let the beans know who’s boss. Then set to simmer, adding pre-heated water if and as necessary to keep the beans covered throughout cooking. There is some thinking that adding cold water will cause the beans to harden. Expect our beans to take 30 minutes to 1.5 hours to cook.
Salt, fat (got it), acid, heat (got it).
There is a cookbook by the title “Salt, Fat, Acid, Heat”, summing up all it takes to create and balance flavor. So far, you got the fat and the heat, now, when the beans are soft through and through, is time to add salt and acids, such as tomatoes, lime or vinegar. Not before, as they may cause the beans to rebel. Let the now salted/acidified beans sit in the broth for at least 10 minutes to take it all in. Overnight, things get even better!
Voila! Beans done! Do not discard the broth; use any extra for soup, dirty rice, bread, and more!