The Small Farm Haul

My family cannot get enough of these butter beans. I just cooked up 2 lbs and I'm buying more today!

So wonderful. I use them when a recipe calls for white beans like in NYTimes Lemony Shrimp and Bean Stew (delicious) or Roasted Garlic and White Bean Dip with Rosemary (super delicious)

This has such a wonderful texture I can use it in place of rice as a side, in soups to give them heft, in casseroles, and more.

Try the brown butter miso recipe- it is delish

I failed with off-the shelf big grocery lima beans. Either they wouldn't cook or they would suddenly dissolve in the water. I switched to canned for lima beans but allowed myself another try when these arrived.

They were creamy and delicious! Perfect for my past salad dish.

I cooked some of these with just kombu, salt, and garlic and ate them on toast. They were delicious! Can’t wait to make more with them.

These baby butter beans are delicious! They have a wonderfully creamy texture, a delicate flavor, and cook up beautifully. They're versatile, nutritious, and perfect for soups, stews, or simply enjoying on their own. I'm very pleased with the quality and will definitely be ordering again. Highly recommend!

Best by themselves, cold in salads or hot in stews or soups. They hold their shape and soak up whatever you cook them in, great with herbs.

Favorites. I order 5 at a time

My family enjoys beans more than ever since I started using Kombu, what a game changer!

It’s beans!

These beans have a lot of great flavor and nice texture.

We really love all the beans, but these Butters are our fave

Great creamy bean!

Never had this before and now consider it a treat. A bit chewy, which I love, and holds up well in leftovers. I will buy this whenever you get it!

All of the beans I have received are delicious! They taste fresh, grown with care and they ate clean! I have given some as gifts and everyone loves them!

I grew up eating butter beans and Lima beans. They were my absolute favorite. I've eaten these a few times since receiving! I love them very much.

In all seriousness, we've been eating UBLG rice for years. Hubby said it was the best. Decided to try this rice and what a difference! It was less starchy when finished cooking. The taste was amazing, and even he admitted that it was better.

Prior to purchasing the brown tempary beans, I read the information I received promoting them, and although the nutrition is good, I was not that impressed with the hype of the flavor that was promoted. The are just okay in my opinion, but appear they are nutritious. I have purchased other beans which are much more flavorful.

I reviewed Foodocracy's recommendation of using Kombu to cook beans. I was skeptical, but I am now an addict! I cannot cook beans without this "secret" ingredient. Kombu beans for life!

My favorite bean, so far! Deliciously plump and full of flavor.

The grains are nutty and chewy and full of flavor. What a difference this grain makes in salads and soups.

These delicious beans cook up easily without soaking and are really versatile.

Tastes good

Wonderful fresh delicate taste. Cooked slowly with curry leaves and dehydrated tomatoes.

I used these in a vegetable noodle soup. These remained the perfect firmness and had a nice interior softness. I would highly recommend for any bean recipe.

Thumbs up

These are so good that they really don't need too much. I cook them in regular packaged organic vegetable stock with an added piece of kombu. I always cook dried beans on medium high for 15 minutes and then I stir and turn the heat down to medium low. I cook till just about done. Toward the end I add a cube or 2 of Dort's frozen onion and one or 2 of frozen garlic. I'm lazy, but you can chop up your own if you wish. Stir well. I adjust with seasonings like shallot pepper and thyme salt but you can use plain pepper and salt and any seasonings you like., especially if you like your beans spicy which I don't. I let that simmer for 15 min. I serve with a generous sprinkling of shredded cheese. Ta Da. Honestly, loved by all and couldn't be easier.

Hearty and creamy, perfect for chili. I simmered the dry beans in a slow cooker along with chicken stock, bay leaves and kombu. After about 4 hours, I added other precooked beans, Fat Red Hominy (amazing!), cooked ground beef and spices. After another 4 or 5 hours, everything was cooked perfectly. We are so happy we discovered this company!

Making these for a Cajun Red Beans and Rice Dish. These are simply great and plan to use in many soup recipes.

I've been using kombu to cook beans for years. It adds nutrients and there's a chance it reduces the flatulence-inducing aspect of the bean. (On that note, I find a splash of vinegar on a bean dish as it is served also helps in that regard - a tip I got from the Zoe podcast.) My last bag of kombu came from Korea, which is fine. However, it is nice to support a Maine industry. I find Ocean's Balance kombu to be thinner than I am used to; so I use more of it in my bean pots. It cooks down enough so that I don't notice any briny or seaweedy taste when I eat my beans. Give it a try!

The Ayocote Morado Heirloom Beans from Primary Beans are mouth craving delights! Their exterior stays firm to the tooth while their interior becomes smooth and creamy. I find they cook well with 25 minutes IP pressure and natural release. (Don't forget to add bay leaves and kombu to the cooking water.) Enjoy in soups and on salads. Delicious!