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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 decendant 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.
ABOUT THE FARMER
When it comes to ancient grains and farming, Larry Kandarian is legendary. Meeting Larry at the Santa Monica farmers market feels like meeting an agricultural prophet. He can talk to you all day about varieties of beans and grains you've never heard of and how going beyond just organic to fully sustainable and regenerative farming creates better tasting food. His deeply weathered hands from over 50 years working in the fields, let you know that he's the real deal. Unlike others, Larry doesn't just own a farm, he is a true farmer. He is passionate about growing better tasting food that is also better for us and the planet. His incredibly diverse array of grains, legumes, herbs and spices grown in Los Osos, California are all carefully chosen heirloom varieties that work together to create a self-sustaining eco-system that requires no fertilizer, pesticides or weed killers.