Buy now
We've teamed up with Hodmedod on shipping of our orders - click above to order. If you opt in to marketing when ordering you will also be subscribed to the Heirloom Bean Co newsletter.
Yellow Eye is a pretty and popular bean, with a soft, settled texture that turns plush without ever becoming heavy, and a gentle, toasted‑grain flavour that feels unmistakably its own. When cooked, the yellow patch lightens and the interior becomes almost custard‑like — a texture that invites slow, brothy dishes where the bean can quietly thicken the liquid.
These Yellow Eyes are grown at Morningstar Farm in north-east Vermont - a family concern laid out on 400 acres of rich soil that has been cultivating organic crops since 2004. Beyond heirloom beans, Morningstar produces cold-pressed sunflower oil, as well as operating a stone flour mill that delivers whole wheat and sifted bread flours from a diverse rotation of grains.
KITCHEN SUGGESTIONS
Yellow Eyes are superb in New England‑style baked beans, where their natural sweetness deepens under molasses or maple, but they also excel in lighter preparations: a bean‑and‑roast‑garlic soup, a simple pot with onions and savoury herbs, or folded warm into sautéed cabbage with mustard and cider vinegar. Their flavour sits comfortably beside smoked fish, winter roots, and rye‑based breads, making them ideal for cold‑weather cooking.
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
Sold in 1lb (453g) bags
Image © Ember Photography
Buy now
We've teamed up with Hodmedod on shipping of our orders - click above to order. If you opt in to marketing when ordering you will also be subscribed to the Heirloom Bean Co newsletter.
Yellow Eye is a pretty and popular bean, with a soft, settled texture that turns plush without ever becoming heavy, and a gentle, toasted‑grain flavour that feels unmistakably its own. When cooked, the yellow patch lightens and the interior becomes almost custard‑like — a texture that invites slow, brothy dishes where the bean can quietly thicken the liquid.
These Yellow Eyes are grown at Morningstar Farm in north-east Vermont - a family concern laid out on 400 acres of rich soil that has been cultivating organic crops since 2004. Beyond heirloom beans, Morningstar produces cold-pressed sunflower oil, as well as operating a stone flour mill that delivers whole wheat and sifted bread flours from a diverse rotation of grains.
KITCHEN SUGGESTIONS
Yellow Eyes are superb in New England‑style baked beans, where their natural sweetness deepens under molasses or maple, but they also excel in lighter preparations: a bean‑and‑roast‑garlic soup, a simple pot with onions and savoury herbs, or folded warm into sautéed cabbage with mustard and cider vinegar. Their flavour sits comfortably beside smoked fish, winter roots, and rye‑based breads, making them ideal for cold‑weather cooking.
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
Sold in 1lb (453g) bags
Image © Ember Photography
YELLOW EYE RECIPES
