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.
These pretty little legumes hail from Morningstar Farm in north-east Vermont - a family concern laid out on 400 acres of rich soil that has been cultivating organic produce 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.
The gorgeous markings of these Orca beans can survive cooking, with a skin that holds its shape and offers a tender bite. Their clean, lightly sweet flavour — somewhere between a mild black bean and a haricot — makes them unusually versatile.
KITCHEN SUGGESTIONS
Orcas come to life in brothy dishes where their pattern stays visible, especially vegetable‑forward soups, autumn stews, and simple bean‑and‑herb braises. They’re also excellent in chilled salads, absorbing vinaigrettes without collapsing. For something heartier, fold cooked orcas into roasted butternut squash, sautéed greens, or a rustic bean‑and‑grain bowl. They reward minimal fuss and let their natural character lead the dish.
COOKING THESE BEANS
Look over the beans to remove any stray bits, then rinse well. In a heavy pot, gently cook your base vegetables - onion, garlic, celery, carrot - in a little olive oil until fragrant. Add the beans and pour in enough water to cover them by roughly 5 cm. Bring to a strong boil for 10–15 minutes. Lower the heat to maintain a slow, steady simmer, partially covering the pot to keep the temperature even, and cook until the beans are fully tender, usually 1–3 hours. Add salt once the beans begin to soften. A short soak of 2–6 hours will help reduce the total cooking time.
Our tasting notes: Dark, grain‑leaning flavour with a quiet mineral lift
Similar to: Vaquita Negro, Calypso, Zaragoza, black turtle beans
Latin name: Phaseolus vulgaris
Country of origin: North America
Sold in 1lb/453g bags
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.
These pretty little legumes hail from Morningstar Farm in north-east Vermont - a family concern laid out on 400 acres of rich soil that has been cultivating organic produce 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.
The gorgeous markings of these Orca beans can survive cooking, with a skin that holds its shape and offers a tender bite. Their clean, lightly sweet flavour — somewhere between a mild black bean and a haricot — makes them unusually versatile.
KITCHEN SUGGESTIONS
Orcas come to life in brothy dishes where their pattern stays visible, especially vegetable‑forward soups, autumn stews, and simple bean‑and‑herb braises. They’re also excellent in chilled salads, absorbing vinaigrettes without collapsing. For something heartier, fold cooked orcas into roasted butternut squash, sautéed greens, or a rustic bean‑and‑grain bowl. They reward minimal fuss and let their natural character lead the dish.
COOKING THESE BEANS
Look over the beans to remove any stray bits, then rinse well. In a heavy pot, gently cook your base vegetables - onion, garlic, celery, carrot - in a little olive oil until fragrant. Add the beans and pour in enough water to cover them by roughly 5 cm. Bring to a strong boil for 10–15 minutes. Lower the heat to maintain a slow, steady simmer, partially covering the pot to keep the temperature even, and cook until the beans are fully tender, usually 1–3 hours. Add salt once the beans begin to soften. A short soak of 2–6 hours will help reduce the total cooking time.
Our tasting notes: Dark, grain‑leaning flavour with a quiet mineral lift
Similar to: Vaquita Negro, Calypso, Zaragoza, black turtle beans
Latin name: Phaseolus vulgaris
Country of origin: North America
Sold in 1lb/453g bags
