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 rare and gorgeous organic chickpeas carry a story as distinctive as their deep, slate‑grey skins. Named for the volcanic buttes that rise over Montana’s northern plains, they reflect a region where dryland farming, wide skies and tough soils have shaped crops for generations. Timeless Foods — a farmer‑owned cooperative founded in 1987 — has become a champion of these heritage pulses, building a regenerative model that supports small growers, protects prairie ecosystems and keeps unusual varieties like Black Buttes in active cultivation.
RECIPE SUGGESTIONS
These prized dark chickpeas put standard pallid offerings in the shade: they cook to a firm, nut‑dense texture with a flavour that leans toward toasted barley, piney earth and a faint smokiness. They hold their shape beautifully, making them ideal for dishes where structure matters. Simmer them with roasted carrots, garlic and cumin, letting the broth pick up their dark, savoury tint. They’re superb in a lemon‑and‑herb braise with chard, where their firmness contrasts the greens’ softness. For something heartier, fold them into a buckwheat and roasted‑mushroom bowl, the chickpeas adding weight and chew. Or go bright and simple: Black Buttes with cherry tomatoes, parsley and olive oil, a salad that shows off their colour and grain‑like depth.
COOKING THESE BEANS
Check chickpeas 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 (these may take a little longer - keep checking!). Salt when the chickpeas start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Well - they’re chickpeas, Jim, but not as we know them
Latin name: Cicer arietinum
Country of origin: USA
Sold in 1lb (453g) bags
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 rare and gorgeous organic chickpeas carry a story as distinctive as their deep, slate‑grey skins. Named for the volcanic buttes that rise over Montana’s northern plains, they reflect a region where dryland farming, wide skies and tough soils have shaped crops for generations. Timeless Foods — a farmer‑owned cooperative founded in 1987 — has become a champion of these heritage pulses, building a regenerative model that supports small growers, protects prairie ecosystems and keeps unusual varieties like Black Buttes in active cultivation.
RECIPE SUGGESTIONS
These prized dark chickpeas put standard pallid offerings in the shade: they cook to a firm, nut‑dense texture with a flavour that leans toward toasted barley, piney earth and a faint smokiness. They hold their shape beautifully, making them ideal for dishes where structure matters. Simmer them with roasted carrots, garlic and cumin, letting the broth pick up their dark, savoury tint. They’re superb in a lemon‑and‑herb braise with chard, where their firmness contrasts the greens’ softness. For something heartier, fold them into a buckwheat and roasted‑mushroom bowl, the chickpeas adding weight and chew. Or go bright and simple: Black Buttes with cherry tomatoes, parsley and olive oil, a salad that shows off their colour and grain‑like depth.
COOKING THESE BEANS
Check chickpeas 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 (these may take a little longer - keep checking!). Salt when the chickpeas start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Well - they’re chickpeas, Jim, but not as we know them
Latin name: Cicer arietinum
Country of origin: USA
Sold in 1lb (453g) bags
