The Foodocracy

Since receiving the white Sonora berries we have used them at various times including as a hot cereal for breakfast, with fruit as add-ins for yogurt at lunch and instead of rice in a mushroom “risotto” at dinner. Because they take a while to cook, we make a batch and keep it in the fridge. So versatile, so yummy!

Tiger eye are my favorite and hard to find. Similar to cranberry beans. Smooth and creamy and quick to cook.

We used these in place of barley in a soup. They are tasty and have a great texture. I will certainly be using them on a regular basis!

I had never heard of black garbanzo beans before finding FOODOCRACY. They were appealing for their unknown qualities.

I decided to make a goat & chickpea stew using North African spices. The recipe required cooking the beans before the meat, then adding them back into the stew.

The garbanzos held their shape and maintained a loeasant "tooth" after cooking. They started black but became more of a dark brown with cooking. That isn't an issue, just an observation.

Their flavor holds up against the rich spiciness of the stew, somewhat surprisingly. This stew has a LOT of spices in it - ras el-hanout, a dark chili powder mix, cumin, and a touch of piri piri pepper.

If you use piri piri, be circumspect! I used a teaspoon for a large black pot of stew. It really stands out, flavor- and "heat"-wise.

I will order these black garbanzos again in the future. I'm sure they will be a very versatile addition to my larder.

We love the smokey/ashy taste and it's not too strong. It's just enough to be interesting and tasty.

I created a chicken-based Cassoulet using these flageolet beans, and it was AWESOME! The beans held their shape and provided a bit of "tooth," that is, the beans maintained their shape and texture. They also lost their greenish tint, but that's not a problem.

I am very happy to have purchased these beans and found them a delight!

Just cooked a batch of these beans in the pressure cooker. They are delicious, but they won’t last long as I eat a lot of beans! Of course, the kombucha improves their cooking

Nice size creamy bean - did overnight soak and could have cooked less time 1 1/2 h in 325 degree oven (after 15 min simmer on stovetop). Think I will try and shorten soak time as some skins soaked off. Nice flavor and saved some broth for future soup.

Added wonderful flavor to my tomato sauce as well as a veg mix with tiger eye beans, eggplant, zucchini, onion, red peppers & tomato

Great addon for my vegan chili!

Great quality peppers!

I like that ttheir is no mold inside in the seeds.

I think this one is my favorite and I have tried many! Soft buttery flavor!

My husband was having trouble eating beans more than once a week, then I switched to cooking the beans with Kombu and it's been a night and day difference for us! I never want to run out of Kombu.

Love the bean and grain club! It’s given me the chance to try so many different grains and beans. I highly recommend it!

This Piment D'Ville pepper powder is very high quality and richly flavored. I found it is better than Spanish imports I have used. But note - it is not bland, it has true Piment D'Ville "intensity."