The Foodocracy

Truly no comparison to canned hominy. Fabulous chewy texture with an intense smoky corn flavor. Made vegan three - sisters style stuffed squash (using foodocracy teperary beans as well) for an omnivore holiday and everyone loved it and noted the hominy in particular. I cooked one batch way too long and the texture suffered but flavor held up great.

Best grits I’ve ever had! Love that it’s made using traditional Indigenous processing, which gives it a mild, smoky flavor.

These are large beans and they get bigger still with soaking and cooking. They got bc rave reviews for flavor and texture.
Do try them, you won’t be disappointed.

I have prepared Hoppin John for more than 50 years using black eyed Peas. I enjoyed this several times a year not just new years. This time I used Sea Island Peas and was surprised and delighted with the improvement. The Peas are creamy slightly sweet with a smoky aftertaste. They absorbed the seasoning including the ham hocks. This will be my go to choice every time I prepare Hoppin John for guests. I wish I could find them locally because the price including shipping is high. The Sea Island Peas are going to delight family and friends from now on.

Wonderful flavor and scent! Very pleased.

Love the freshness and quality of the beans—the speed with which they are prepped & cooked as well as the texture once prepared are evidence of this quality.

These cooked up quickly and have a perfect texture. Much more flavor than the grocery store stuff.

These were the tastiest beans. They make a lovely broth and are delicious eaten simply. Good Mother Stallards are a new family favorite.

These beans are fantastic, and from the others we’ve tried we’d say you can’t go wrong with any of the Blue House beans.

We had never tried hominy until this, and now we can’t get enough of it. Highly recommend!

Very fresh and flavorful!

So fresh! Beautiful beige beans with freckled brown markings blushing one side. Very tasty with indigenous wild rice and freshly harvested shiitake mushrooms from my local grower. Mmmmmmm 😋

I read about the Hidatsa Shield beans in Sean Sherman's (Oglala Lakota) cookbook, "The Sioux Chef's Indigenous Cookbook" (University of Minnesota Press, 2017), where he lists 22 varieties of beans. He claims, "Dried beans are the backbone of Native cuisine." His describes the Hidatsa Shield beans as, "A beautiful pale-cream bean with a golden saddle, this cooks up to be creamy and delicate." That would be true in my experience now. I made my first batch to serve at Christmas dinner to company, along with a cornbread/manoomin [wild rice from MN Anishanaabe peoples] stuffing. Both were crowd pleasers. The beans are the largest I've ever seen, after soaking and cooking, so they are very hearty.

I used my black tepary beans to make a bean dip and it was excellent. Everyone wanted to know where I got the beans. I had soaked them overnight as directed and it said to cook 2-3 hours, but it only took 2 hours and they were perfect.
Haven't tried my brown or white tepary beans, but I'm sure they will be just as good.

Delicious, nutritious, good for the planet and the community!