Back to Products

 

Jean's Beans

Jacob’s Cattle:
This popular New England heirloom variety is also known as trout or Dalmation bean. This bean is excellent in soups and chili, and unsurpassed for baking.

Swedish Brown:
Heirloom bean from Pennsylvania. Has a nut-like flavor when baked. Also makes a great addition to soups.

Midnight Black Turtle:
Originated in South America. Small black beans have a rich spicy flavor that is great for soups and dips.

Cannellini:
Italian white kidney beans are creamy and delicious. They become tender when cooked and are perfect for minestrone and soups.

 

Cooking Instructions:

Sort & rinse beans.

Soak for 4 to 6 hours.

Cover beans with at least 3” of water, and bring to a boil. Add onions, garlic or herbs but not salt or acidic ingredients like tomatoes at this time. Cover and reduce heat. Simmer until beans are tender (30 min.)

Cooked beans can be frozen for future use.

1cup dried beans= 2-3 cups cooked.