Yellow Eye
Rich, creamy, and mild, this best-seller is delicious without fuss. Essential for gourmet baked beans, but versatile enough for almost any cuisine
Yellow Eye is a beautiful and lovable bean. It’s at home in a warming winter supper and as a summer side, pairing equally with smoked ham or seasonal vegetables, often as a rich and delicious vegan soup. The cooked beans are soft and melt-in-your-mouth smooth. They are mild enough that they'll take on any of the flavours you use during cooking. Traditionally, Yellow Eyes have been the variety of choice for regional baked-bean aficionados. Team with molasses and salt pork for New England baked beans, or with mustard and leeks for the old-England original, first popularised in 18th-century Staffordshire. Either way, Yellow Eye’s russet-potato texture makes a perfect base.
KITCHEN SUGGESTIONS
Baked beans, soups, dips, casseroles, pot beans. Yellow Eyes cooked with the best celery, carrot, onion, and garlic from the farmers market, plus a little extra-virgin olive oil, will make anyone happy. A smoky ham joint would do very well for itself resting in a pot with Yellow Eyes. And of course, they are our top choice for baked beans and casseroles.We've found that the more you cook with Yellow Eyes, the more you love them.
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/5cm. 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 beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Mayocoba, Navy, haricot, Great Northern
Latin name:Phaseolus vulgaris
Country of origin: USA
All our beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
Free shipping on orders £35+
Rich, creamy, and mild, this best-seller is delicious without fuss. Essential for gourmet baked beans, but versatile enough for almost any cuisine
Yellow Eye is a beautiful and lovable bean. It’s at home in a warming winter supper and as a summer side, pairing equally with smoked ham or seasonal vegetables, often as a rich and delicious vegan soup. The cooked beans are soft and melt-in-your-mouth smooth. They are mild enough that they'll take on any of the flavours you use during cooking. Traditionally, Yellow Eyes have been the variety of choice for regional baked-bean aficionados. Team with molasses and salt pork for New England baked beans, or with mustard and leeks for the old-England original, first popularised in 18th-century Staffordshire. Either way, Yellow Eye’s russet-potato texture makes a perfect base.
KITCHEN SUGGESTIONS
Baked beans, soups, dips, casseroles, pot beans. Yellow Eyes cooked with the best celery, carrot, onion, and garlic from the farmers market, plus a little extra-virgin olive oil, will make anyone happy. A smoky ham joint would do very well for itself resting in a pot with Yellow Eyes. And of course, they are our top choice for baked beans and casseroles.We've found that the more you cook with Yellow Eyes, the more you love them.
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/5cm. 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 beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Mayocoba, Navy, haricot, Great Northern
Latin name:Phaseolus vulgaris
Country of origin: USA
All our beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
Free shipping on orders £35+
Rich, creamy, and mild, this best-seller is delicious without fuss. Essential for gourmet baked beans, but versatile enough for almost any cuisine
Yellow Eye is a beautiful and lovable bean. It’s at home in a warming winter supper and as a summer side, pairing equally with smoked ham or seasonal vegetables, often as a rich and delicious vegan soup. The cooked beans are soft and melt-in-your-mouth smooth. They are mild enough that they'll take on any of the flavours you use during cooking. Traditionally, Yellow Eyes have been the variety of choice for regional baked-bean aficionados. Team with molasses and salt pork for New England baked beans, or with mustard and leeks for the old-England original, first popularised in 18th-century Staffordshire. Either way, Yellow Eye’s russet-potato texture makes a perfect base.
KITCHEN SUGGESTIONS
Baked beans, soups, dips, casseroles, pot beans. Yellow Eyes cooked with the best celery, carrot, onion, and garlic from the farmers market, plus a little extra-virgin olive oil, will make anyone happy. A smoky ham joint would do very well for itself resting in a pot with Yellow Eyes. And of course, they are our top choice for baked beans and casseroles.We've found that the more you cook with Yellow Eyes, the more you love them.
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/5cm. 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 beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Mayocoba, Navy, haricot, Great Northern
Latin name:Phaseolus vulgaris
Country of origin: USA
All our beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
Free shipping on orders £35+
YELLOW EYE RECIPES