September 2025 Bean + Grain Club

ORGANIC 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 certified organic small family farm that has lovingly preserved these precious seeds for generations using time-honored traditional farming methods. These gems are grown using the ancient Milpas technique—corn, squash, beans, and chilis flourishing together in perfect harmony. This method mirrors the revered Three Sisters planting wisdom, creating beautiful natural balance where each plant nurtures the others. While incredibly healthy for the environment, this labor-intensive method requires careful hand harvesting, making these beans an authentic labor of love.

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. 

Bloody Butcher Cornmeal carries a name as bold as its distinctive appearance and rich history. This non-GMO, open-pollinated Appalachian variety has been nourishing families since the 1800s, when mountain settlers relied on its hardy nature and exceptional flavor to sustain them through harsh winters. The dramatic name comes from the corn's unique white kernels speckled with tiny flecks of dark red—resembling blood splatters on a butcher's white apron. Many seed savers believe Bloody Butcher originated from the mixing of white corn with red corn, creating this striking heirloom that's widely known throughout West Virginia for producing the finest cornbread with distinctive texture and flavor. This ancient grain has remained genetically unchanged for generations, preserving both its nutritional integrity and the agricultural wisdom of our ancestors.

Stone ground and milled to order at their Illinois organic farm, this whole cornmeal includes the nutrient-rich germ that commercial processing typically removes. The nutty aroma that greets you when you open the bag, along with those characteristic red flecks scattered throughout the white meal, tells the whole story of what real cornmeal should be. When you bake with Bloody Butcher, you're not just making cornbread—you're participating in a culinary tradition that spans centuries. This is cornmeal the way it was meant to be: whole, honest, and full of the character that only comes from organic heirloom grains grown with care and respect for the land.

Please pop this in the refrigerator as soon as you get it to ensure the farm-freshness. Because it contains the whole kernel including the germ, it is more perishable than store bought cornmeal.

**Please note that the farm and the mill also grow and process wheat and soy. 

WHAT TO DO WITH IT

Bloody Butcher is widely known to create the best cornbread on the planet. Since it's from Appalachia we brought back the incredible sorghum syrup for a limited time to make this delectable southern style cornbread with sorghum butter from Chef Carla Hall. Here's the interesting thing about cornbread. Southern style corn bread is not sweet (thus the sorghum butter), Northern Style cornbread is sweet (think Jiffy cornbread mix). Read the fascinating history of cornbread and get our sweeter skillet cornbread recipe HERE. Another delicious way to enjoy this without heating up the kitchen is to make corn fritters. These are perfect when fresh, ripe corn is coming out of the fields. 

ABOUT THE FARMER

Brian Severson grows, harvests, and mills each batch right on his family’s farm in Dwight, Illinois. His farm, committed to organic and sustainable practices, carefully nurtures these non-GMO oats from field to table. Brian’s dedication shines through in every step of the process, ensuring the grains never leave the farm until they’re ready for your bowl. We’re thrilled to support Brian’s work and share these Midwest-grown corn with you, full of flavor and care from his family to yours.

ORGANIC BAYO BEANS (Bean only version)

Step into the rich culinary world of central Mexico with Bayo Beans, a cherished heirloom variety that holds a special place in the heart of Mexican cuisine. Firm on the outside and creamy on the inside, Bayo makes the richest refried beans. Plus, the full-bodied, golden broth it produces is unlike anything we’ve tasted.  These beans, often mistaken for their cousin, the Mayacoba, are in fact a distinct heirloom varieity. While Pinto beans reign in the north and black beans in the south, it's the Bayo bean that captures the essence of central Mexican cooking. Revered by locals for its creamy texture and rich flavor, Bayo beans are a staple on tables across the region. While the exact origins of Bayo beans remain shrouded in mystery, their prominence in the region is undeniable. Grown in Zacatecas, the birth place for many of the world's first bean varieties (perhaps even the Bayo), Armando Klein's small family farm is dedicated to organic practices, ensuring each batch maintains its authenticity and quality. These beans, with their earthy aroma and nutty undertones, are not only a testament to Zacatecas' agricultural heritage but also a celebration of its cultural identity.

WHAT TO DO WITH THEM

With Bayo beans, cooking becomes an effortless endeavor, as they require no soaking and cook in half the time of Pintos. Whether enjoyed simply in their broth or transformed into mouthwatering frijoles refritos, Bayo beans promise a culinary experience that's as comforting as it is delicious. So, join us on a journey to savor the flavors of central Mexico with Bayo Beans, where every bite is a celebration of tradition and taste.

FRIJOLES DE OLLA

This classic bean dish is amazing on it's own and it's the basis of Frijoles Refritos (refried beans). You can do this in the pressure cooker to speed up time if you but the tender bayo beans love a slow simmer and only take about an hour on the stove.

Ingredients:

• 1 pound of Bayo beans
• 1/2 Onion
• 4-5 Cloves of Garlic Peeled and Lightly Smashed
• 1-2 Yahualica Peppers (chili de arbol) - optional
• 1 Avocado or Bay Leaf
• 1-2 Tablespoons Salt

Rinse and drain the beans and place in a dutch oven with the rest of the ingredients. Add enough water to cover the beans by several inches and bring to a boil. Reduce the heat to a simmer and cover. Check them every 20 minutes, giving a gentle shake of the pot and adding water as needed to keep them covered and make a delicious soupy broth. Don't stir the beans or you may break their delicate skins. Simmer on low for 90 minutes and check for doneness. The skins should be intact but they should be creamy in texture. Remove the bay leaf, onion and pepper and serve. Serve them as is or with chopped red onion, cilantro, avocado and limes.