May Heirloom Bean & Grain Club

FAMILY SIZE CONTAINS:

Organic Arikara Yellow Beans, Peruviana Beans, Santanero Negro Delgado Beans from Rancho Gordo, Black Chickpeas, Organic Blonde Sushi Rice

REGULAR SIZE CONTAINS:

Organic Arikara Yellow Beans, Peruviana Beans, Organic Blonde Sushi Rice

BEAN ONLY CONTAINS:

Organic Arikara Yellow Beans, Peruviana Beans, Santanero Negro Delgado Beans from Rancho Gordo

YELLOW ARIKARA BEANS

The Arikara Yellow heirloom bean is creamy and very flavorful with a hard shell that holds its shape when cooked. They are a favorite in soups and stews as well as the Three Sisters Mash.

This Slow Foods Ark of Taste ingredient has a long cultural history. First documented by Lewis and Clark, these indigenous beans were once the primary food source for American Indian tribes in the Missouri Valley. Thomas Jefferson grew the Arikara Yellow Beans in his own garden at Monticello. There he described it as “one of the most excellent we have had.”Unfortunately after being moved to the Fort Berthold reservation near Bismarck, North Dakota, the Arikara tribe has relatively little land to farm. Thankfully seed savers and small scale farmers have saved the Arikara Yellow from extinction.

We’re loving this flavorful gem in a Spanish style bean spread and a three sisters salad that connects the ingredient to its past.

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. 

BEST EVER SMOKY VEGAN BAKED BEANS

You won't believe there's no sugar or bacon in these mouthwatering baked beans! These are excellent with either the Arikara or the Peruviana. They do take a bit of time, but you'll be able to brag about how you slowly developed flavors for hours at the Memorial Day Barbecue. 

PERUVIANA BEANS

Peruviana Beans are also known as Canary or Mayacoba Beans. No matter what you call them, this butter-yellow legume is a delicious thin skinned bean with a creamy texture similar to pinto. Dubbed the "king of beans" by Latin chefs, it is incredibly versatile and used in everything from refried beans to soups. Some claim this tasty yellow bean is easier on digestion and less gas producing than other beans.

The humble Peruviana is a descendent of the common bean (Phaseolus vulgaris), the first bean in the Americas. The 8,000 year old bean was discovered in Peru. Peruvian beans are an important part of the diet of people of this region in modern times as well. In 1978, two yellow bean varieties of these beans were crossed by Mexican agronomists in order to improve yield and quality of the beans. The offspring of that pairing was named Mayocoba after the name of a village in the Sinaloa state. 

We are loving cooking with the Peruviana. Combine it with that organic brown rice from Chico Farms to create the classic Peruvian dish, Tacu Tacu. If you can't get your hands on Aji Amarillo Paste you can substitute for Habanero as the closes equivalent. I like mine a bit milder so I used one of my favorite hot sauces.  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. 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. 

ORGANIC BLONDE CALIFORNIA JAPONICA RICE

Fresh Milled California Japonica has the ultimate fresh and nutty flavor with a delicious fragrance and bold taste that will leave you craving more with every bite. The extra bran layer is packed with nutrition, keeping you fuller, longer. This 100% organic rice is grown and milled in sunny California by a small family farm determined to change the way you think about rice. 

WHAT TO DO WITH IT

We love using this delicious sushi rice for easy summer poke bowls but it also makes an amazing risotto! Of course you'll want to start with some sushi rice. This recipe from New York Times is a great guide. Make sure to pick up some really good rice wine vinegar like this one from American Vinegar Works. Try your hand at making some sushi at home, its really fun and easier than you think. Got left over sushi rice? This 10 minute traditional Japanese rice soup will hit the spot. You could also turn them into Onigiri or Japanese Rice Balls with this step by step instructions from The Spruce Eats. Or simply serve it as a side dish topped with some spicy seaweed sprinkles (furikake) as the Japanese do. 

ABOUT THE FARMERS

We are so honored to have the award winning family farm Chico Rice in the August club! They are some of the only farmers who mill and pack their own rice. This means that all their rice comes from the same place and they know exactly how it was grown - responsibly, sustainably, and with the utmost love and care.⁠
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The rice is 100% CCOF and USDA Certified Organic and Non-GMO⁠
ZERO PESTICIDES⁠
ZERO HERBICIDES⁠
ZERO GMOS⁠
ZERO STRAW BURNING⁠
NOTHING ARTIFICIAL⁠
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Every bag of rice they sell is lovingly hand-packed by the same farmers who grew it from the seed. ⁠ ⁠
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At Chico Rice, they bring unparalleled freshness to the consumer! Using their unique artisan rice mill, they can provide the freshest possible premium rice before the delicate flavors escape the grain. Until you smell and taste the difference between their fresh milled rice and the store-bought stuff, you won't realize what you've been missing!

SANTANERO NEGRO DELGADO BEANS

Back by popular demand, this impossible to find bean is part of the XOXOC project by Rancho Gordo. The Santanero is a favorite black bean from Oaxaca, a place where black beans are practically a religion. They are renown for the delectable soupy liquid they give off so they are best prepared simply as a pot of beans. Enjoy them as a side sprinkled with some cheese, cilantro or use them in burritos, tacos and salads. 

BLACK BEAN MOLE ENCHALADAS

They are smoky, spicy, delectably cheesy and simple to make. Never made enchiladas? They aren't as hard as you think. Using chef created Oaxacan Smoked Mole Sauce and some of the freshest most flavorful heirloom black beans available makes these easy weeknight enchiladas anything but ordinary. The spicy kick of the mole sauce by Bunches & Bunches is balanced with roast sweet potato and the tangy zing of a lime créma. Serve these at a dinner party and your friends will be making repeat reservations. 

BLACK GARBANZO BEANS

You know what they say, once you go black you never go back! Black chickpeas or garbanzo beans are a rare type chickpea originating from India or Italy. They are slightly more nutty and flavorful than the beige counterpart. These unique black garbanzos are grown right here in the US from heritage seeds by Chili Smith. They are a striking and delicious substitute for chickpeas in all your favorite recipes. 

Chili Smith Family Foods grows all his beans in California to exacting standards higher than US Organic standards. They are all Non-GMO and farm fresh. We are very excited to have Chili Smith in the Foodocracy Store! 

Our number one tip with garbanzo beans is to cook the entire bag as soon as you get them. Then dry them off on a kitchen towel and freeze in an airtight container. That way you can scoop out the amount you need for each recipe and it's as convenient as having canned beans but without the can! 

Have you tried our recipe for the crispy black garbanzo fritters? These crispy, spicy bean cakes make an amazing appetizer served with a drizzle of za'atar and lemon yogurt sauce. This recipe is an adaptation of a genius recipe by the incredibly talented  Yewande Komolafe and published in the New York Times. Her use of cornstarch to give these bean cakes their crispy texture is nothing short of brilliant.

We also love this delicious moroccan stew recipe for fall nights. It's so easy to throw together and freezes well.  our hummus noir is a fantastic appetizer or snack any day of the week. It's as delicious as it is beautiful.