As we swelter through the August heat, we're dreaming of the cooler days ahead. Right now the pressure cooker is our best friend because it doesn't heat up the kitchen. It's working pretty much every day making us delicious beans to stir into braised greens, top salads and go with anything we throw on the grill! This month we've got one of the rock stars of the heirloom bean world for you, Good Mother Stallard as well as a rare heirloom hard red wheat berry that makes a delicious whole grain salad.
Good Mother Stallard Beans, Mayacoba Beans, Organic Bayo Beans, Pinquito Beans and Raw Whole Oat Groats
Good Mother Stallard Beans, Mayacoba Beans and Raw Whole Oat Groats
Good Mother Stallard Beans, Mayacoba Beans, Organic Bayo Beans
*The gluten free substitution is Organic Sushi Rice
With a bean broth that is to die for and a rich, meaty taste, Good Mother Stallard is a favorite among heirloom bean fans. These knock out burgundy and white beans are one of the few that retains their color through cooking. Named for Carrie Belle Stallard of Wise County, VA they date back to at least the 1930s. They seem to have been a family heirloom passed down through many generations and shared regionally before seeds were donated to the Seed Exchange in 1981.
They are famously used as a soup bean because of that delectable bean broth, if it cools down enough for you to enjoy a stew we suggest this Kale and Good Mother Stallard Stew. For a weekend brunch we might use them in this Good Mother Stallard and Poached Egg dish with Salsa Verde. That creamy texture reminds us of butter beans so we're also using them for a more interesting version of this Butter Bean Salad with Miso Bagna Cuada from chef Jeremy Fox.
These delightful yellow beans are beloved in Coastal Mexico for refried beans. We love their smooth, buttery texture and rich golden broth, making a brothy bowl of these beans a meal in and of itself. They have a mildly sweet flavor and are one of our top picks for recipes calling for white beans, where their creaminess can shine. We're so excited to have these beans grown by a 4th generation woman farmer!
The BEST Bean Burrito EVER starts with fresh, delicious Mayacoba beans. Use our recipe to create vegan refried beans without lard. Warning: the results are delicious and will ruin you for all other refried beans.
Primary Beans is a brand-new, sister-founded purveyor of single-origin dried beans from recent harvests on a mission to place the almighty bean at the forefront of meals that are good for people and the planet.
Linsey and Renee are fifth-generation Arizonans from a small town on the Mexican border. Like any border town kids, they grew up around the culture and flavors of Northern Mexico. Early on, they developed a deep appreciation for beans and were the kids asking for “no rice, only beans please” at the local restaurant.
Turning their passion into a mission, the sisters created Primary Beans to deepen our connection to the food we eat and the land it comes from. They ethically source fresh, delicious beans from their network of family farms to deliver them to your table.
Raw whole oat groats are incredibly healthy and delicious. Because they only have the hulls removed they are the most healthy way to eat oats. They can be eaten in many ways, all bringing the amazing health benefits of the entire unprocessed grain.
How to Cook Oat Groats
Because they are unprocessed, Oat Groats take a considerable amount of time to cook. You can simmer them on the stove for an hour with a ratio of one part groats to 4 parts water, cook them in a pressure cooker for 14 minutes with a ratio of one part groats to 3 parts water, cook them in a slow cooker for 5 hours with a ratio of one part groats to 3 parts water, or you can bring one cup of groats and 2 cups of water to a boil for 5 minutes and then allow to soak overnight.
About The Farmer: Mendocino Grain Project
In the midst of the pandemic young farmer Rachel Britten took over the Mendocino Grain Project from the retiring founder. The Grain Project began in 2009 in an effort to provide their community with healthy grains and local food security. Rachel grows and mills grains like The Rouge de Bordeaux in Mendocino County, California and because they have the capacity to clean and process grain for other farmers the ultimate goal is to provide what is necessary so that other local farmers can join the effort to grow more staple crops in Mendocino County.
If California had a state bean, it would be the pinquito. These flavorful little pink beans come exclusively from California's Central Coast and are traditionally served with the barbecued tri-tip that made the Santa Maria region famous. They are considered the essential side dish ladled into large bowls full of bothy goodness.
There are many legends about how these diminutive legumes arrived here in the golden state. Some say Spanish cowboys brought them here, others say migrant farm workers brought them into the state. Another, somewhat official version, says that in the 50s a local farmer got his hands on some from Mexico and convinced one of the town restaurants that they'd be a good addition to the menu.
The beans are meaty in texture and they hold their shape even after hours of cooking but it's the flavor that keeps everyone coming back. Generations later they are still being prepared by that same Santa Maria restaurant and still being grown by that same family farm. You'll find dozens of recipes for Santa Maria Pinquitos online but at Jacko's they prepare them very simply with a bit of bacon, onion, garlic, salt an a little chili, simmered low and slow for 5 to 6 hours on the stove. Get the original recipe from Jacko's as printed in the Los Angeles Times HERE. Down the road a stretch in Solvang, California The Alisal Guest Ranch and Resort makes their own version of Piquitos. It's more like a West Coast answer to New England baked beans, with mustard powder and brown sugar. You'll find it here reprinted by Food & Wine Magazine. They are equally good without the pork for a vegan version of the dish and we love this recipe for vegan quinoa and pinquito tacos from Fat Free Vegan Kitchen.
Rancho Gordo beans by Steve Sando are kinda a big deal. It started as a hobby of growing heirloom beans and figuring out different ways to cook them and quickly led to farmer’s markets. When the people started loving all the varieties he grew, as much as Steve did, he knew he was onto something good. Read More...