The Foodocracy

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!

We have eaten Jacob's cattle for many years. It is an excellent bean and quite like the Anazazi bean. Try it-you won't be disappointed.

I pretty much cook all my beans the same way; Kombu, onion, garlic, bay {or cinnamon} leaf, a dried hot pepper, and salt. These cooked up quickly without a soak and melted into a glorious broth. Definitely a new favorite

As soon as I received my order of Caribbean Bay Leaves I opened them and the subtle spicy and fresh aroma was very pleasant which motivated me to prepare a couple of unique dishes. I made pickled eggplant and the leaves not only added a new layer of flavor, but dressed up the jars nicely. Then made beef tripe stew and it really made all the ingredients come together.

I used your pressure cooker method from your website's recipe section to cook them--brilliant! I'll always do grits like this from now on. The texture came out beautiful and the extra flavor from nixtamalization is fantastic.

I finished eating one of the beans in the Organic Rare Heirloom Bean Bundle. As advertised, the beans possessed a dense, chewy texture. After soaking, they grew to marble size. I cooked and ate them over brown rice with a medley of mixed vegetables. The taste was marvelous and surprisingly earthy. I did have to soak them for 24 hours, given the amount of tannins that persisted over multiple soakings. Wonderful experience and delightful eating.

The Conch Peas was excellent. Similar to the ones you get in Florida. Tasty. Will cook again for Thanksgiving. Enjoyed them.

Long beautiful jet grains that puff perfectly. With an aromatic nutty quality that is unsurpassed. Very good quality.

I discovered these delicious, flavorful beans while living just a few miles away from their farm origin in Arizona. Now that I’ve moved back east, I was delighted to find a way to get them delivered to me to share with my friends here! I tried the black, brown, and white tepary beans in the past and found the white ones to have the most flavor without doing a lot of extra to season them.