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.
These delights are harvested in the fields of Schiltz Farm, an organic family concern established in 2015 in the St Lawrence River Valley in upstate New York. They have a dense, steady texture that softens into a velvety centre while keeping a clear outer structure — a balance that makes them deeply satisfying in both brothy and pan‑based dishes. Their flavour carries a dark, mineral warmth with hints of roasted maize and damp earth, the kind of depth that comes from small‑scale farming on rich northern soils. When cooked, they release a glossy liquor that enriches whatever they’re paired with.
RECIPE SUGGESTIONS
These organic black beans are superb in a simple pot with onions, bayleaf and a splash of wine, where their broth becomes the backbone of the meal. They stand up beautifully to smoked chillies, charred brassicas and slow‑cooked pork, and they’re excellent in a black bean–mushroom ragù served over polenta. For something brighter, fold them into a salad with sweetcorn, coriander and lime — their savoury weight anchors the freshness.
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: Zaragoza, Midnight Black
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.
These delights are harvested in the fields of Schiltz Farm, an organic family concern established in 2015 in the St Lawrence River Valley in upstate New York. They have a dense, steady texture that softens into a velvety centre while keeping a clear outer structure — a balance that makes them deeply satisfying in both brothy and pan‑based dishes. Their flavour carries a dark, mineral warmth with hints of roasted maize and damp earth, the kind of depth that comes from small‑scale farming on rich northern soils. When cooked, they release a glossy liquor that enriches whatever they’re paired with.
RECIPE SUGGESTIONS
These organic black beans are superb in a simple pot with onions, bayleaf and a splash of wine, where their broth becomes the backbone of the meal. They stand up beautifully to smoked chillies, charred brassicas and slow‑cooked pork, and they’re excellent in a black bean–mushroom ragù served over polenta. For something brighter, fold them into a salad with sweetcorn, coriander and lime — their savoury weight anchors the freshness.
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: Zaragoza, Midnight Black
Latin name: Phaseolus vulgaris
Country of origin: USA
Sold in 1lb (453g) bags
Image © Ember Photography
