Buckeye
A small, dense yet velvety bean that holds its shape and produces a superlative, rich broth
A bean of many talents that’s prolific, fast growing and packs a unique taste. Incredibly creamy, almost like a classic black turtle bean, it's dense without being intense.
Buckeye beans can be traced to the northerly US state of Montana. Because of the short growing season up there, these beans have been bred to grow fast and plentiful. Our US supplier tells us you can almost watch the vines grow while standing in the bean fields on a summer day…
COOKING SUGGESTIONS
Salads, soups, pot beans, casseroles, dips, baked beans, chili. Top a simple bowl of Buckeyes with goats’ cheese and pickled shallots, or okra, green peppers and salsa. You can also puree them, perhaps with anchovies and butter, for a winning twist on humus.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Santa Maria Pinquito, Midnight Black, King City Pink
Latin name: Phaseolus vulgaris
Country of origin: USA
Our beans are sold in 1lb (453g) resealable bags
Free shipping on orders £35+
A small, dense yet velvety bean that holds its shape and produces a superlative, rich broth
A bean of many talents that’s prolific, fast growing and packs a unique taste. Incredibly creamy, almost like a classic black turtle bean, it's dense without being intense.
Buckeye beans can be traced to the northerly US state of Montana. Because of the short growing season up there, these beans have been bred to grow fast and plentiful. Our US supplier tells us you can almost watch the vines grow while standing in the bean fields on a summer day…
COOKING SUGGESTIONS
Salads, soups, pot beans, casseroles, dips, baked beans, chili. Top a simple bowl of Buckeyes with goats’ cheese and pickled shallots, or okra, green peppers and salsa. You can also puree them, perhaps with anchovies and butter, for a winning twist on humus.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Santa Maria Pinquito, Midnight Black, King City Pink
Latin name: Phaseolus vulgaris
Country of origin: USA
Our beans are sold in 1lb (453g) resealable bags
Free shipping on orders £35+
A small, dense yet velvety bean that holds its shape and produces a superlative, rich broth
A bean of many talents that’s prolific, fast growing and packs a unique taste. Incredibly creamy, almost like a classic black turtle bean, it's dense without being intense.
Buckeye beans can be traced to the northerly US state of Montana. Because of the short growing season up there, these beans have been bred to grow fast and plentiful. Our US supplier tells us you can almost watch the vines grow while standing in the bean fields on a summer day…
COOKING SUGGESTIONS
Salads, soups, pot beans, casseroles, dips, baked beans, chili. Top a simple bowl of Buckeyes with goats’ cheese and pickled shallots, or okra, green peppers and salsa. You can also puree them, perhaps with anchovies and butter, for a winning twist on humus.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Santa Maria Pinquito, Midnight Black, King City Pink
Latin name: Phaseolus vulgaris
Country of origin: USA
Our beans are sold in 1lb (453g) resealable bags
Free shipping on orders £35+
BUCKEYE RECIPES