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.
Named for their spotted markings said to resemble the biblical speckled cattle of Jacob, these attractive beans are prized for their dependable flavour and versatility. An heirloom institution across the USA’s northeast, Jacob’s Cattle Beans hold their shape beautifully in slow simmering, excelling in chowders, baked beans and rustic stews.
RECIPE SUGGESTIONS
Simmer into a classic New England bean‑and‑vegetable stew; fold into a smoky tomato‑and‑herb pot; bake slowly with molasses and mustard; or pair with kale, leeks and thyme for a hearty, brothy bowl that highlights their creamy texture and gentle sweetness.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
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: Kidney beans
Latin name: Phaseolus vulgaris
Country of origin: USA
All our Rancho Gordo beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
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.
Named for their spotted markings said to resemble the biblical speckled cattle of Jacob, these attractive beans are prized for their dependable flavour and versatility. An heirloom institution across the USA’s northeast, Jacob’s Cattle Beans hold their shape beautifully in slow simmering, excelling in chowders, baked beans and rustic stews.
RECIPE SUGGESTIONS
Simmer into a classic New England bean‑and‑vegetable stew; fold into a smoky tomato‑and‑herb pot; bake slowly with molasses and mustard; or pair with kale, leeks and thyme for a hearty, brothy bowl that highlights their creamy texture and gentle sweetness.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
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: Kidney beans
Latin name: Phaseolus vulgaris
Country of origin: USA
All our Rancho Gordo beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
