Snowcap Beans with Italian Salsa Verde: A Marriage of Heirloom Legumes and Vibrant Herb Sauce

Hidden gems of the bean world, Snowcaps command attention with their dramatic transformation in the cooking pot. These remarkable legumes expand to impressive proportions, developing a texture that rivals the fluffiest mashed potatoes—creamy, substantial, and satisfying to the last bite. With their distinctive white caps and mottled burgundy bodies, Snowcaps aren't just visually striking; they're a textural revelation that absorbs flavors while maintaining their integrity. We've paired these magnificent beans with zesty Italian salsa verde, a vibrant herb-forward sauce that cuts through the richness with bright, briny notes—not to be confused with its Mexican namesake, which relies on tomatillos rather than parsley for its verdant character.

The Beautiful Snowcap Bean

These distinctive organic heirloom beans have a lovely white "snow cap" sitting atop a cappuccino colored bean about the size of a pinto bean. Don't let the small size fool you, they plump up huge once hydrated and become one of the largest beans we've seen. They are so pretty, they are one of the beans we find ourselves enjoying in the pantry ALMOST as much as in the pot. Not much is known about the history of Snowcap Beans. Some will say they are from Peru (as so many bean varieties are) however most agree that they originated here in America, not Europe or South America, making them rather unique in the bean world. Farmers have experimented with cross pollenating their plants since the dawn of time, trying to create distinctly delicious beans that thrived in their area. We are eternally grateful to the farmer who carefully bred these beany gems and the many seed savers over the years who ensured their survival. 

How To Cook Snowcap Heirloom Beans

They may look like other common beans but there are some things you should consider when cooking them:

• Snowcaps cook up HUGE so they take a while to hydrate.
• Soak For Faster Cooking These are one of those beans where it pays to soak overnight to reduce your cooking time. If you do not soak them make sure to add extra water to the pot because they will about triple in size, requiring a lot of liquid for that much hydration.
• Do NOT skip the salt when cooking the beans, the salt helps the skins soften for more even hydration.
• Stovetop Method: If you have the time I personally think that the slow and low stovetop method (with plenty of olive oil) will give you the most creamy beans with the best bean broth. It's worth the wait. Rinse the beans fully and add them to a dutch oven or thick bottom pot. Add a tablespoon of salt, at least 2 tablespoons of olive oil, a 4 inch piece of Kombu, 2 caribbean bay leaves and 3 sprigs of parsley. Add more water than usual, enough to come up to your 2nd knuckle. Bring to a boil and then cover and simmer for 1 hour to 90 minutes if the beans were soaked and 2 hours if unsoaked. Check the pot often and add water as needed. DO NOT STIR THE BEANS. You will break the beans if you stir. Instead, gently shake the pot to make sure all of the beans are covered with water at all times.
• The Instant Pot works almost as well and certainly reduces the cooking time but you may find that some beans escape their skins and split but they'll be just as delicious. Rinse the beans fully and add them to your pressure cooker. Add a tablespoon of salt, at least 2 tablespoons of olive oil, a 4 inch piece of Kombu, 2 caribbean bay leaves and 3 sprigs of parsley. Add more water than usual, about half way to your 2nd knuckle. Pressure cook on high for 20 minutes if soaked and 37 minutes if unsoaked, allowing the steam to escape for at least 20 minutes.
• You can make the beans 1-3 days in advance and keep them in the refrigerator in their cooking liquid.

Italian vs. Mexican Salsa Verde

While both bear the name "salsa verde," the Italian and Mexican versions of this vibrant green sauce couldn't be more different in their composition and character. Mexican salsa verde dances with the bright acidity of tomatillos and the heat of jalapeños or serranos, often mellowed with cilantro and a hint of lime. The Italian counterpart, however, is a symphony of parsley, capers, anchovies, and garlic, all suspended in a generous pool of extra virgin olive oil. This Mediterranean marvel delivers a perfect balance of brininess, herbaceous freshness, and subtle umami depth that elevates everything it touches. Dating back centuries in Italian cuisine, this versatile sauce has long been a companion to everything from seafood to roasted meats, and as we'll discover, creates magic when paired with our humble yet mighty Snowcap beans.

Snowcap Beans With Italian Salsa Verde

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Category

Main Dish

Cuisine

Italian

Discover the magic of Snowcap beans paired with zesty Italian salsa verde in this simple yet stunning dish.

Ingredients

For The Beans

• ½ pound Snowcap beans

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• 1 tablespoon kosher salt
• 2 tablespoons olive oil
• 3 sprigs of parsley
• 2 Caribbean bay leaves
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• 4 inch strip of kombu

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• 1 teaspoon Calabrian chili flakes for serving (optional)
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• Thick sliced bread plus olive oil for toasting

For The Salsa Verde

• 2 cloves of garlic
• 2 Tbs capers, rinsed and drained
• 4 small anchovy fillets
• Juice of 1 lemon
• 2 packed cups Italian parsley leaves and tender stems, coarsely chopped
• 4 ounces extra virgin olive oil, more to taste
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• Salt and freshly ground black pepper to taste
• 1 tablespoon of ice water (optional)

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Directions

1. Cook the beans with salt, caribbean bay leaves, olive oil, parsley and kombu. See above for cooking times and directions.

2. Brush slices of bread with olive oil and toast them under the broiler or on the grill. Never take your eyes off of them, they tend to go from untested to charcoal the second you turn away to check your phone. Set aside.
3. Put all of the ingredients for the salsa verde in a blender and pulse until smooth sauce add the ice water after blended and blend again to get the texture of mayonnaise. Salsa verde will keep in the refrigerator for up to one day.
4. Add the warm beans to a bowl, drizzle with salsa verde, sprinkle with the Calabrian chili flakes and serve with toasted bread. This is so hearty it can be a vegan main dish served alongside a salad, or it can be a side dish with grilled fish or meat.