September 2026 Heirloom Bean + Grain Club
September's Heirloom Bean and Grain Club is worth the wait. After months of promising, we're finally sending you organic chickpeas from Jeff Bangs — and not one but two bags of them, because some things deserve backup. Joining them is a bag of one of my personal favorites, organic Southwest Gold beans grown by the Brossy family (I just got back from visiting their farm, and it was every bit as beautiful as the beans taste), plus a very special limited-edition organic Bloody Butcher cornmeal from Brian Severson Farms that makes, hands down, the best cornbread we've ever had. And for our bean-only members, we've got something extra special this month: organic Rio Zape from Blue House Farm, a stunning heirloom variety grown with the same traditional farming and small family farm care that runs through this whole box.
BEAN AND GRAIN BOX CONTAINS:
Organic Chickpeas, Organic Southwest Gold Beans, Organic Bloody Butcher Cornmeal
THE BEAN ONLY CONTAINS:
Organic Chickpeas, Organic Southwest Gold Beans, Organic Rio Zape Beans
OUR CUSTOMER PORTAL
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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.
ORGANIC SOUTHWEST GOLD BEANS
This is one of my absolute favorite beans. You are going to love the incredible flavor and creamy texture! Southwest Gold is a new heirloom adaptation of the highly sought Zuni Gold (also called Four Corners). Taste testers agree that the Southwest Gold doesn't disappoint on flavor or texture. Grown organically by legendary Ernie's organics in Idaho, we are so excited to offer the new Southwest Gold.
The Zuni Gold was originally cultivated in the four corners region (Colorado, Utah, Arizona, and New Mexico) by the Zuni people that were the first inhabitants of the region. It is so iconic and delicious it's recognized in the Slow Food Ark of Taste. Sadly the mosaic virus and drought conditions have made commercial growing almost impossible. Luckily UC Davis came to the rescue to help preserve the best qualities of this iconic bean but improving the yield and resilience through cross pollination with other bean varieties. They spent years growing and perfecting this adapted heirloom to retain the taste and texture of Zuni Gold and we are happy to say the results are delicious.
WHAT TO DO WITH THEM
I rarely do anything with them except to add some garlic, onion, salt and olive oil to the pot. They produce a golden broth that is swoon-worthy and that rich, nutty flavor will blow you away. Just have some bread and a salad and call it dinner. If you for some reason tire of that (I never will) they are amazing in our Charred Cabbage with Miso Beans, and I love them in the Hominy and Heirloom Bean Salad and this easy Vegan Taco Salad while the weather is still hot.
ABOUT THE FARMER
Ernie's Organics is a certified organic farm in Idaho's Magic Valley, run by Fred and Cooper Brossy — growers who've built their whole operation around a simple idea: the healthier the soil, the better the bean. The Southwest Gold is proof of that philosophy in action, grown with regenerative practices that build the ground back up season after season instead of wearing it down.
I got to walk the Brossy family's fields myself this summer, and I'll admit I came home a little starstruck. It's one thing to hear "regenerative farming" as a buzzword; it's another to watch Fred and Cooper talk about their soil the way most people talk about their kids. This is exactly the kind of small family farm we built the Heirloom Bean and Grain Club to support — people way out in Idaho's high desert doing the slow, unglamorous work of growing something extraordinary.
BLOODY BUTCHER CORNMEAL (Bean + Grain Version)
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 RIO ZAPE HEIRLOOM BEANS (Bean only version)
Beloved by chefs and revered as "the noblest bean" by The Washington Post, this 100% organic heirloom bean comes to us from Blue House Farms. It will blow your mind as a refried bean (as featured in Food & Wine Magazine), and it makes an amazing mole taco!
The Rio Zape bean is a true Mexican heirloom treasure, beloved for its beautiful mottled appearance and exceptional flavor. These medium-sized beans showcase a gorgeous cream-colored canvas painted with intricate maroon and purple streaks that make each bean a work of art. Originally cultivated in the mountainous regions of Mexico, particularly in Chihuahua and Durango, the Rio Zape is beloved by all lucky enough to have it. The name "Rio Zape" comes from the Zape River region where these organic heirloom beans have been grown for generations.
What sets Rio Zape apart is its remarkable ability to hold its shape during long cooking while developing an incredibly rich, almost meaty flavor. The beans create a luxurious, dark broth that's perfect for hearty dishes. Their firm texture and robust taste make them ideal for Mexican classics like frijoles de la olla, but they're equally at home in contemporary dishes where you want beans that can stand up to bold flavors and extended cooking times.
HOW TO ENJOY THEM
The Rio Zape gives off a delicious dark gravy and has a creamy texture and a complex flavor with a hint of chocolate. They are a natural fit for any mole dish. Whether you make your own as in our recipe for Rio Zape Mole Tacos or use a pre-made mole sauce like this Oaxacan Mole Sauce from Bunches and Bunches it's a match made in heaven. It makes an excellent refried bean that is so simple to make it can hardly be called a recipe. With your refried beans I highly recommend making a tostada with the blue corn masa and if you've got some leftover beans from the pot try our new Oaxacan Rio Zape Breakfast Bowl.
ABOUT THE FARM
Blue House grows drop dead gorgeous beans from the 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.
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