Italian Snow Cap Bean Salad

Snow Cap Beans retain their distinc- tive ivory-colored “cap of snow” markings and rustic red body when cooked, making them ideal for this visually striking Italian bean salad. Their smooth, almost potato-like texture plays off the freshness of the lemon and basil, while the crushed red pepper lends a tinge of heat.

Cowboy Beans with Eye of the Goat Beans (continued)

Transfer bacon pieces with slotted spoon and drain on paper towels.

Cook onion and jalapeños in bacon grease until soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Pour in crushed tomatoes and cook for 5 minutes, or until thickened.

Transfer beans and half of cooking liquid to saucepan. Season with 1-1/2 teaspoons salt. Cook over medium heat for 5 minutes. If necessary, add more cooking liquid to maintain soupy consistency.

Serve beans in bowls. Garnish with cilantro and queso fresco. and rinsed

3 Cloves Fresh Garlic, crushed 1/4 Cup Extra Virgin Olive Oil 1/2 Lemon, juiced and zested 1 Tablespoon Parsley, torn

1/2 Teaspoon Crushed Red Pepper

Black Peppercorns, freshly ground

1 Cup Snow Cap Beans, picked over

coba Beans

The Peruvian dish tacutacu is a patty made from seasoned fried mashed

1 Crusty Italian Bread Loaf, for serving

Directions

Place beans in a large bowl, cover with water and soak overnight.

Drain beans then place in a large stockpot and add fresh water to cover beans by two inches. Bring to a boil over high heat, then reduce heat to medium and simmer for 1 to 1-1/2 hours, or until beans are tender.

Transfer beans to a large bowl, leaving behind cooking liquid. Add olive oil, lemon zest, lemon juice, parsley, Red Pepper and a pinch of black pepper to bowl. Stir until combined. Serve beans with crusty Italian bread.

Cowboy Beans with Eye of the Goat Beans

While they may look similar to black-eyed peas, our Eye of the Goat

Beans have a pinto-like texture when cooked – meaning they pair well with bold flavors like this spicy batch of frijoles charros. Bacon adds a richness and smokiness, while jalapeño peppers keep things bright and lively.

 

1 Cup Eye Of The Goat Beans, picked over and rinsed

6 Thick-Cut Bacon Slices, chopped

1 White Onion, diced

2 Cloves Garlic, crushed

2 Jalapeños Chiles, stemmed, seeded and diced 1 Can (15 Ounce) Crushed Tomatoes, drained 1/2 Cup Fresh Cilantro, chopped

1/4 Cup Quesco Fresco, crumbled

Directions

Place beans in large bowl and cover with water. Soak overnight.

Place beans in large stock pot and pour in 2 quarts fresh water. Bring water to a boil over medium heat, then reduce heat to medium-low and simmer until beans are tender, about 1 hour. Remove from heat.

Cook chopped bacon in large saucepan over medium heat until crisp.

Christmas Lima Bean Soup

This hearty, delicious soup blends the colorful creaminess of Christmas Lima Beans with the rich, smoky flavors of bacon and paprika. The distinctive maroon swirl pattern of Christmas lima beans, an heirloom variety bean, gives this soup a beautiful presentation.

Ingredients: 1/2 Pound Applewood Smoked Bacon, cut into 1-inch pieces 1 Small Spanish Onion, diced

1 Carrot, peeled and diced

1 Rib Celery, diced

1/4 Cup All-Purpose Flour

2 Tablespoons Sweet Hungarian Paprika 8 Cups Chicken Broth

2 Cups Christmas Lima Beans, cooked and cooled (Carefully sort beans and rinse thoroughly. Place in a large pot with a lid, and add enough water to cover by 1 inch. Bring to a boil, then reduce heat and simmer, covered, for 90 minutes or until tender) Salt to taste Black Peppercorns, freshly ground Lemon Wedges, (optional) Sour Cream, (optional)

Directions Cook bacon in large pot over medium heat, stirring occasionally, until

crisp. Add onion, carrot and celery, and cook for 3 to 5 minutes.

Sprinkle flour and paprika over mixture, and cook, stirring continuously, for 5 minutes.

Add chicken broth and beans. Bring to a boil, reduce heat and simmer for 10 minutes.

Season to taste with salt and black pepper. Serve garnished with lemon wedges and sour cream.

Porotos Granandos (Chilean Bean Stew) (Continued)

Ingredients Serves 4

2 Cups Tiger Eye Beans, soaked overnight

6 Cups Vegetable Broth Or Water 1/4 Cup Olive Oil

1 Tablespoon Smoked Sweet Paprika 1 Medium Yellow Onion, chopped

3 Cups Fresh Pumpkin, diced 1 1/2 Cups Lima Beans, frozen

1 1/2 Cups Corn, frozen

2 Tablespoons Fresh Basil, chopped

3 Teaspoons Fine Sea Salt Ground Black Peppercorns Directions

Drain beans and place in a 2-quart pot, cover with water and add a tea- spoon of salt. Bring the water to a boil then turn heat down to simmer and cover the pot. Cook for about 30 minutes and turn off heat. Set the beans aside in the water. In another 2 quart pot over medium heat add the olive oil. When the oil is shimmering add the onions and paprika. Cook for 3 minutes then add the Lima, beans, corn and pumpkin. Season the vegetables with one teaspoon of salt and cook for 5 minutes. Add the beans and their cooking liquid to the vegetable pot. Simmer this pot for 20 minutes or until the beans are tender and the pumpkin is soft. Adjust seasoning if necessary and garnish with basil and ground black pepper.

Spicy Baked Tongues of Fire Beans

Directions:

Cook bacon in an oven-safe pot until it starts to brown. Add garlic and

onion, sautéing until onion is translucent.

Add mustard, brown sugar and Worcestershire, and stir to combine. Add ketchup, chiles and beans and bring to a boil.

Cover and transfer pot to oven. Bake until flavors are infused, about 45 minutes.

Red Calypso Bean Salad With Mango & Cilantro

This bright, colorful salad plays on the tropical connotations of the red calypso bean’s name, combining it with mango, sun- dried tomatoes and a cumin seasoned lemon-honey vinaigrette. This salad can be served at room temperature, or prepared ahead of time and chilled prior to serving.

Ingredients: Makes 4 servings

1/2 Pound Red Calypso Beans

 

Spicy Baked

1 Meaty Ham Hock

1/2 Cup Sun-Dried Tomatoes, Sliced 4 Teaspoons Ground Cumin

2 Ripe Mangoes, peeled and sliced

1 Cup Fresh Cilantro Leaves, chopped 1/2 Cup Extra-Virgin Olive Oil

1/3 Cup Honey

2 Lemons, juiced Fine Sea Salt  Fine Ground Black Pepper

Directions

Place beans in a large bowl, and cover with water. Soak overnight.

Place beans and ham hock in a large stockpot and add fresh water to cover beans by two inches.

Bring to a boil over high heat, then reduce heat to medium and simmer for

1 to 1-1/2 hours, or until tender. Remove pot from heat and let cool. Remove ham hock from pot. Discard skin and bone, and chop meat. Drain the beans, discarding liquid.

Mix together beans, chopped ham, Sun-Dried Tomatoes, cumin, mangoes, cilantro, olive oil, honey and lemon juice in a large bowl. Season with salt and pepper to taste.

Tongues of Fire Beans

Tongues of Fire beans are streaked with burgundy, resembling fire. With the addition of chipotle chile peppers, these bacon-infused baked beans

are more than a little fiery.

 

Ingredients:

18 Bacon Slices, cut into 1/2- inch strips

5 Garlic Cloves, minced 1 Red Onion, minced

4 Tablespoons Mustard

1 2/3 Cups Dark Brown Sugar

3 Tablespoons Worcestershire Sauce

1/4 Cup Ketchup

6 Whole Chipotle Peppers

6 Cups Tongues Of Fire Beans, cooked and drained (Rinse thoroughly and soak overnight. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60 to 90 minutes, until tender. This bean produces foam when boiling, so skim the water regularly. )

1/2 Teaspoon Kosher Sea Salt

1/4 Teaspoon Fine Ground Black Pepper

Porotos Granados (Chilean Bean Stew)

Tiger Eye Beans are thick skinned beans with a creamy texture that is perfect for mashing or simmering in a stew. Commonly used throughout South America this popular Chile stew showcases the rich and smooth tiger eye beans complimented by winter squash and basil.