Organic Marfax Beans
1 pound of certified organic heirloom Marfax beans grown on our farm in San Gregorio, CA. The Marfax bean was bred in the Northeastern U.S. and is said to have been introduced by the federal government to Downeast Maine as a staple food during the Great Depression. A traditional way of cooking this bean in old Maine logging camps was the ‘Bean Hole’, a rock-lined fire pit in the ground where the bean pot was buried and slo-cooked.
1 pound of certified organic heirloom Marfax beans grown on our farm in San Gregorio, CA. The Marfax bean was bred in the Northeastern U.S. and is said to have been introduced by the federal government to Downeast Maine as a staple food during the Great Depression. A traditional way of cooking this bean in old Maine logging camps was the ‘Bean Hole’, a rock-lined fire pit in the ground where the bean pot was buried and slo-cooked.
1 pound of certified organic heirloom Marfax beans grown on our farm in San Gregorio, CA. The Marfax bean was bred in the Northeastern U.S. and is said to have been introduced by the federal government to Downeast Maine as a staple food during the Great Depression. A traditional way of cooking this bean in old Maine logging camps was the ‘Bean Hole’, a rock-lined fire pit in the ground where the bean pot was buried and slo-cooked.
-
Round, dense, and firm. Holds its shape when slow-cooked.
-
BASIC DRY BEAN COOKING INSTRUCTIONS
Rinse beans and check for debris. In a large pot, cook aromatic vegetables of your choice (onions, garlic, celery, leeks, carrots, etc.) in olive oil. Add the beans and enough water to cover by a few inches. Bring to a full boil for 10 minutes, then reduce to a gentle simmer. Gently cook until soft but not falling apart. Cooking time depends on the bean, typically 1 to 3 hours. Salt when the beans start to soften. Pre-soaking the beans for 2 to 6 hours will reduce the cooking time. Enjoy! -
We ship out orders every Friday! Orders placed after 9 a.m. on Friday will ship the following Friday.