May 2026 Heirloom Bean And Grain Club

CHAPARRO HEIRLOOM BEANS

The beloved Chaparro is back by popular demand — the most soulful black bean you'll ever cook. Fudgy, with a fragrant aroma and a full-bodied, inky broth that makes everything it touches taste better, from a simple pot of frijoles de olla to smoky braised beans, enfrijoladas, and tamales. This heirloom black bean has a devoted following, and once you cook a pot, you'll understand why. People tell us they simply can't find this bean in the States, and honestly, that's no surprise. The Chaparro is a rare, deeply regional variety, beloved in Guerrero but almost unknown outside of it.

ABOUT THE FARMER

The Teresa García family grows Chaparro in Huamuchapa, a small community nestled at the edge of a tropical forest ecosystem in the coastal hills of Guerrero — a state of staggering biodiversity, where the Sierra Madre del Sur meets the Pacific and the land shifts from pine-oak forest in the highlands down to lush tropical lowlands. At 440 meters above sea level, the García family hand-sows and hand-harvests these organic heirloom beans using the milpa system, the ancient indigenous practice of planting beans, squash, corn and chilis together — each crop supporting the others, building soil health and biodiversity the way this land has been farmed for generations. This is traditional farming not as a marketing term but as a living practice, the kind that keeps an irreplaceable agricultural tradition alive to be handed down to the next generation.

CAROLINA CONCH PEA

The Conch Pea is one of more than 50 varieties of cowpea, or field pea identified in the Southern US. The first cowpeas were brought to this country in the 1600s by enslaved people from West Africa and quickly became a staple of the South. The Conch Pea, one of many variety often called "lady peas" first appeared in the late 19th century in the St. John’s River region of north Florida, likely having arrived from the West Indies. This cream pea is similar to varieties such as "lady peas", a white pea with a pale eye. Cooked, conch peas are noted for their creamy texture and delicate flavor, making them popular among Southern cooks. They are ideal for soups and stews, adding just the right amount of flavor without overpowering other ingredients.

WHAT TO DO WITH THEM

The creamy texture and delicate flavor are perfect for soups, stews and salads. On chilly nights we'll be enjoying Conch Pea and Butternut Squash Soup with Crispy Sage Leaves.  For all that Sunday football we think this Carolina Caviar or this Carolina Conch Pea Dip will be perfect for our tailgate party. Conch peas are also known as Lady peas and we're over the moon for this recipe from Edible Nashville for a Lady Pea Salad with Pesto. 

ABOUT THE FARMER

Greg Johnsman is passionate about preserving traditional Southern foodways on the South Carolina Sea Islands. He and his wife Betsy farm and mill heirloom ingredients at Marsh Hen Mill on Edisto Island, where Betsy's family has farmed for generations. In addition to Sea Island Red Peas, Greg grows Carolina Gold Rice and Jimmy Red Corn on their Sea Island farm and mills the finest cornmeal and grits around on his ancient milling equipment from the 1940s. 

HEIRLOOM BLUE CORN MASA HARINA (BEAN + GRAIN VERSION)

Non-GMO, Gluten free and made from the best, traditional heirloom corn in Mexico. Blue corn was originally cultivated by the Hopi people in what is now known as New Mexico long before Spanish explorers set foot on Turtle Island. Remember that at the time there wasn't an "America" and "Mexico" and there wasn't a boarder dividing this continent. There were at least 5 distinct varieties developed by the Hopi and those made their way across the land and were adopted far south. The Tarahumara northern Mexican variety Tarahumara Maiz Azul, cultivated in the high deserts bordering the Sierra Madre in Northern Mexico. 

Once you try Masienda corn flour, you won't go back. The deep flavors are made from the highest quality ingredients and grown in the same environment for hundreds of years. In small batches, the heirloom corn is cooked, slow dried, and milled to perfection with no genetic modification. With a trace of lime and the natural, traditional maize flavor, this masa will change your life. 

WHAT TO MAKE

This blue masa is amazing for tortillas, tostadas, tamales, pupusas, arepas and more. Masa can be used like a blank canvas, there is so many possibilities! Each bag makes 86 6" tortillas.  If you're new to cooking with fresh masa start out with our super easy oil free tostadas. Or try your hand at arepas. These are basically little sandwich buns, entirely gluten free and delicious. Here's a video tutorial from Masienda to show you how it's done.  If you've made too much masa use leftover beans and masa to make bocoles the next night just like they do in Mexico. They are deliciously crispy on the outside and soft and chewy on the inside.

MAKING TORTILLAS

If you've never made a fresh corn tortilla you are in for a major treat. You may never go back to store bought, it's an entirely different world. First off you will want a tortilla press. I found mine at my local grocery store, but you might need to go to a latin market or order one online. 

1. Fill a measuring cup with warm water.
2. Slowly add the water to one cup of masa in until fully incorporated but not sticky.
3. Adjust consistency by adding more masa if sticky, or water if too dry.
4. Heat griddle or skillet to medium heat.
5. Roll masa into pingpong size balls and cover with a damp towel.
6. Line tortilla press with plastic (cut open a plastic grocery bag for best results).
7. Place masa ball in press and press firmly.
8. Peel tortilla off plastic onto your hand, then onto the hot pan.
9. Wait until tortilla moves freely and flip. 
10. Pat edges with a cloth napkin or tea towel.
11. Flip again and pat edges until slightly dry with cracks on both sides.
12. Keep warm in towels and repeat for next tortilla. 

Check out this video from Masienda on how to make a tortilla that puffs.  

ABOUT THE MAKER

Masienda started on the pursuit for the perfect tortilla. The journey for flavor landed Jorge Gaviria, founder and CEO in Oaxaca, Mexico, the birthplace of heirloom corn. In Oaxaca, he experienced his first perfect, real tortilla cultivated from traditional maize farmers and their families have been cultivating for centuries. The corn that is used in these traditional tortillas go through a Mesoamerican process called Nixtamalization which mineralizes the corn and excretes nutrition. This is what keeps in the flavor and nutrients that tortillas in the U.S. lack.