NEW ORGANIC VARIETIES FROM VERMONT NOW IN STOCK!
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.
This bean boasts a distinct, almost biscuit‑like tenderness that softens evenly while keeping a gentle chew at the centre. Their flavour leans toward toasted cereal and faint cocoa husk, and though that mottling fades in the pot their character doesn’t — they bring a quiet richness to broths and a grounding warmth to vegetable dishes.
These Jacob’s Cattle beans 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.
RECIPE SUGGESTIONS
JCBs, as nobody calls them, are exceptional in a New England-style chowder, where their texture mirrors the creaminess without turning mushy. A pot of these with leeks, smoked bacon and thyme becomes a full meal, and they’re brilliant in tomato‑forward stews where that grainy sweetness balances acidity. For something simpler, fold them warm into roasted carrots with dill and cider vinegar, or pair with mushrooms and barley for a woodsy, autumnal bowl.
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 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
Sold in 1lb (453g) bags
Image © Ember Photography
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.
This bean boasts a distinct, almost biscuit‑like tenderness that softens evenly while keeping a gentle chew at the centre. Their flavour leans toward toasted cereal and faint cocoa husk, and though that mottling fades in the pot their character doesn’t — they bring a quiet richness to broths and a grounding warmth to vegetable dishes.
These Jacob’s Cattle beans 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.
RECIPE SUGGESTIONS
JCBs, as nobody calls them, are exceptional in a New England-style chowder, where their texture mirrors the creaminess without turning mushy. A pot of these with leeks, smoked bacon and thyme becomes a full meal, and they’re brilliant in tomato‑forward stews where that grainy sweetness balances acidity. For something simpler, fold them warm into roasted carrots with dill and cider vinegar, or pair with mushrooms and barley for a woodsy, autumnal bowl.
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 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
Sold in 1lb (453g) bags
Image © Ember Photography
