The Foodocracy

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.

I loved this farro and bought 5 boxes thank God. I wash it, then soak it in the morning in Mountain Valley Spring water, then drain it and rinse. Then I add more of the water and let it boil. Once it boils, I turn off the flame and add a lid while I prepare everything that goes into it. Then I drain after 15 minutes and add all the other ingredients to make it a hearty farro. I also love it cold the following day! Thanks very much for this quality grain! It has increased my energy immensely.

I haven’t tried the black garbanzo bean recipie but I have all the ingredients! Maybe today for soaking and tomorrow for cooking. Can’t wait.

Made mushroom risotto with the Middlins. Yummy and so much easier than using Arborio

The best grits ever. Nutty and delicious…a joy to eat.

Thank you for these perfect beans!!!! Love them! Keep up the extremely wonderful work!!!

Beautiful popcorn, truly the best!

A taste of the old South. A time then concrete had not covered the cotton land, when family was remembered and the Bear still walked the Big Woods.

Try the Primary Beans Streetcorn recipe with these beans when sweet corn is in season. A wowie-zowie crowd pleaser!