Organic Jacob's Cattle Beans
Back in stock - 2024 crop!
Certified organic heirloom Jacob's Cattle beans grown on our farm in San Gregorio, CA. The Jacob's Cattle bean was first bred by the Passamaquoddy people in what is now known as Maine, and quickly spread throughout the Northeastern U.S. and Southeastern Canada. This bean is traditionally used to make baked beans in the Northeastern U.S.
Back in stock - 2024 crop!
Certified organic heirloom Jacob's Cattle beans grown on our farm in San Gregorio, CA. The Jacob's Cattle bean was first bred by the Passamaquoddy people in what is now known as Maine, and quickly spread throughout the Northeastern U.S. and Southeastern Canada. This bean is traditionally used to make baked beans in the Northeastern U.S.
Back in stock - 2024 crop!
Certified organic heirloom Jacob's Cattle beans grown on our farm in San Gregorio, CA. The Jacob's Cattle bean was first bred by the Passamaquoddy people in what is now known as Maine, and quickly spread throughout the Northeastern U.S. and Southeastern Canada. This bean is traditionally used to make baked beans in the Northeastern U.S.
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Fruity, rich, and nutty with a dense and meaty texture.
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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.