August 2026 Heirloom Bean + Grain Club
Our Dog Days of Summer edition of the Heirloom Bean and Grain Club is perfect for salads, grain bowls, and taco Tuesdays. Our Organic Chickpeas aren't like the ones you know from the grocery store — this unique variety is smaller, denser, and far more flavorful, holding its shape and a little bite in a summer salad while turning almost impossibly creamy once blended into hummus. They aren't just chickpeas; they're a world of their own. Peruano Beans are a Mexican regional specialty grown without synthetic chemicals or synthetic fertilizers — buttery, bursting with flavor, and built for a pot of frijoles de la olla, charro beans, or what might be the best refried beans you've ever had. Round it out with Scarlet Rice in the Bean and Grain Box or Organic Sunrise Beans in the Bean Only box, and you've got a month of heirloom beans and ancient grains from small family farms committed to traditional farming.
BEAN AND GRAIN BOX CONTAINS:
Peruano Beans, Organic Chickpeas, Scarlet Rice
THE BEAN ONLY CONTAINS:
Peruano Beans, Organic Chickpeas, Organic Sunrise Beans
OUR CUSTOMER PORTAL
You can easily claim rewards, add to your next shipment and so much more! We made a video walking you through exactly how easy it is to add some goodies to your order and get cash back. WATCH THE VIDEO.
NEW TO THE CLUB? First of all, congratulations on scoring a spot. It's going to be harder to get in this year because of low yields from key farmers like Blue House Farms. Check out our blogposts with everything you need to know to get the most out of your membership in the heirloom bean and grain club.
How To Cook A Perfect Pot of Beans
The Definitive Guide To Cooking Beans
Jeff Bang's Famous Organic Chickpeas
Our certified organic chickpeas are something special — smaller than the standard garbanzo bean but far more flavorful, with a rich, nutty depth that makes every dish they touch taste better. They cook up beautifully creamy, blending into exceptionally silky hummus while holding their shape for delicious salads, stews and soups. Grown in Montana's Golden Triangle by Jeff Bangs of Prairie Sun Farms, these are a world apart from anything you'll find in a can.
Grown using regenerative practices — rotating crops with grains and integrating grazing animals to build soil health — these chickpeas are as good for the land as they are for your table.
WHAT TO DO WITH THEM
These chickpeas make hands-down the best hummus we've ever had. Our Best Hummus Recipe pulls together the best techniques from cultures across the hummus-making world to land on the creamiest, most flavorful version we know how to make. For something heartier, try our Dense Chickpea Salad, a filling, protein-packed dish that holds up whether you eat it right away or pack it for lunch the next day. And because one hummus is never enough, we've got three more worth making this week: Golden Hummus, bright with turmeric and lemon; Roasted Beet Hummus, earthy and impossibly pink; and our new Thai Curry Hummus, spiced and unexpected in the best way. Not technically a hummus but, a close cousin, you also need to try Rustic Bakery's Meyer Lemon Chickpea Spread.
ABOUT THE FARMER
Jeff Bangs is a fourth-generation farmer in Montana's Golden Triangle, land his great-grandmother homesteaded more than a century ago. He grows our Chickpeas in rotation with wheat, using the chickpea's natural ability to pull nitrogen from the air and fertilize the soil it grows in — building fertility without synthetic inputs. Jeff also integrates grazing animals into his rotations, a practice that returns nutrients to the soil and stimulates new growth. Farming land his family has worked for four generations, and against a Montana climate that's grown harder to farm every decade, Jeff is one of a new generation of farmers working to rebuild soils that took 11,000 years to form and just 150 to wear down.
HEIRLOOM PERUANO BEANS
These absolutely delicious single-origin butter-yellow heirloom beans have thin skins and a lusciously creamy texture that makes pinto beans seem ordinary in comparison! Dubbed the "king of beans" by Latin chefs, Peruano (also called canario) beans are incredibly flavorful and wonderfully versatile—spectacular in everything from silky refried beans to hearty soups. Many people swear these golden beauties are easier on digestion and far less gas-producing than other beans.
We are truly honored to offer these extraordinary regional specialties from a small family farm that has lovingly preserved these precious seeds for generations.
There's endless debate about Peruano, Canario, and Mayocoba beans, with some claiming they're identical—but they're actually distinct varieties! The bright yellow Peruvian Canary bean, when introduced to Mexico, was called Peruano to distinguish it from Mexico's existing duller yellow Canario variety. In 1978, Mexican agronomists crossed these two varieties to create Mayocoba—named after a village in Sinaloa state. So Peruano is the OG of the yellow beans and this specific bean seed was handed down from generation to generation after being brought to Mexico from Peru in the 1800s.
WHAT TO COOK WITH THEM
In the Morelos region of Mexico these creamy yellow jewels are eaten very simply as Frijoles De La Olla, or Refried beans. They are one of the most typical of all Mexican beans and the cornerstone of the quisine. Combine it with rice to create the classic Peruvian dish, Tacu Tacu. If you cant' get your hands on Aji Amarillo Paste you can substitute for Habanero as the closes equivalent. As the corn and zucchini are exploding in the garden, this delightful gratin from Martha Rose Schulman in the New York Times will hit the spot. This simple Peruvian bean salad will be the perfect lunch on hot August days. For another rice and beans dish you might enjoy this Tex Mex Rice and Beans with Zucchini recipe. Taking your Peruviana (aka Canary) beans on a different international spin, try this delectable curry dish from Holy Cow Vegan.
ABOUT THE FARMER
Carlos and Ana María Albarrán are a husband and wife farming team, preserving regional heirloom specialties and growing without synthetic chemicals or fertilizers on their family farm in the heart of Morelos. This fertile basin, fed by rivers running down from the Trans-Mexican Volcanic Belt, has been home to indigenous Nahua farmers since long before the Spanish arrived — some historians believe this very region is where Mexico's first agricultural settlements took root nearly 3,500 years ago. It's also the birthplace of Emiliano Zapata, who fought and died for peasant farmers' right to own and steward their own land. That spirit lives on in farms like Carlos and Ana's, where they grow a rainbow of organic heirloom beans, vegetables, and herbs, preserving regional varieties that have been passed down through generations. The care they give to this remarkable land is something you can taste in every bite.
SCARLET LONG GRAIN RED RICE (Bean + Grain)
This Mississippi Delta grown, sustain-ably family farmed, long grain red rice has high levels of antioxidants & flavonoids along with naturally produced Vitamin E. We are obsessed with the grassy, herbaceous flavor with a malty aroma & a firm, springy chew. Because it's a long rice rather than a medium or short grain rice it holds it's texture with distinctive and separate grains of rice. It's like a cross. between batsmati and brown rice with all the best parts of both worlds.
ABOUT THE FARMERS
Two Brooks Rice is the product of years of reflection on our food production systems and how those impact our natural world. As a 10th generation farming family, Lawrence, Abbey and Sarah live and farm on the bayou in the most charming of Mississippi’s small towns-- Sumner. Theirs is a farm that lives in harmony with nature, giving back more than it takes. They practice no-till farming, they use no pesticides and they capture rain water and runoff to conserve our water resources. “Years ago, after watching the overwintering waterfowl population explode, and the benefits they give to the land, after watching the eagles roost around, after watching the deer population go up, I started thinking about what I was doing. I started thinking about the soil microbiology and biology. How, by the fact that we had curtailed tillage and allowed waterfowl to do the tillage, we were beginning to rebuild the soil structure with naturally living organisms that enhance the rice plants health, and require far fewer synthetic inputs (to this day I use no insecticides or fungicides).
ORGANIC SUNRISE BEANS (Bean Only)
We are so lucky to have these gorgeous organic Sunrise Beans from our dear friends at Blue House Farm, and we mean lucky. These are only available to club members this year. Yields were heartbreakingly low this year, so this is truly a special, limited offering just for the club. If you're not familiar with the Zuni bean, also known as the Four Corners bean, it's one of the most beloved heirloom beans around with incredible flavor, silky texture, the kind of bean that makes you want to eat it straight from the pot. The problem? It's notoriously difficult to grow in our changing climate, which is why organically grown Zuni beans are nearly impossible to find. Enter the Sunrise bean. Developed in a multi-year breeding program by UC Davis, the Sunrise was bred directly from Zuni seed with one goal in mind: preserve every bit of that legendary flavor and texture while building in the climate resilience that small family farms need to thrive without relying on chemical and synthetic inputs. The result is a bean that is every bit as delicious as its ancestor and a whole lot more forgiving to grow. We think you're going to love it.
WHAT TO DO WITH THEM
These creamy beans are so flavorful that a simple pot of brothy beans is transcendent. All you need is some crusty bread to soak up that liquid golden pot liquor. Pair these beans with onion, garlic, thyme, parsley and a bit of parmesan rind along with a good glug of olive oil. They're also fantastic in grain bowls, where that rich broth becomes the base for a complete meal.
ABOUT THE FARM
Blue House Farm grows drop dead gorgeous beans from the gorgeous, fertile land in Pescadero and San Gregorio, California. Ryan Casey became interested in farming in college while taking agriculture courses. After completing an apprenticeship at the Center for Agroecology and Sustainable Food Systems and working on several farms, he decided to start an organic farm. The farm started in 2005 on 2 acres and has steadily grown to over 75 acres in production. Farming in two different microclimates allows Blue House Farm to grow over 50 types of certified organic farm products. Among the lettuce, tomatoes, herbs and peppers Blue House Farm grows excellent organic beans.
We are wishing them luck in a challenging year with less to sell, thank you for helping support small farms like Blue House Farms so that they'll be around for generations to come.
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