This show stopping collection of sustainable, organic heirloom beans is chef chosen and farm to fork fresh. It's like having the farmers market delivered to your doorstep. Up your meal game by exploring 3 unique varieties of dried heirloom beans carefully chosen for their mouthwatering flavor, sustainability, nutrient density and most importantly delectable versatility. We are committed to supporting small, independent farms and the important work they are doing for biodiversity and soil health.
RIO ZAPE BEANS
Beloved by chefs and revered as "the noblest bean" by The Washington Post, this 100% organic heirloom bean club exclusive comes to us from family owned Rio Del Rey Farms in sunny California. It will blow your mind as a refried bean (as featured in Food & Wine Magazine), and you'll be the toast of the BBQ if you douse it with some mole sauce and serve instead of ho hum baked beans.
The Rio Zape is a very special bean, so special it's in the Slow Food Ark of Taste! Rumor has it that the bean was unearthed in the ruins of the Anasazi cliff–dwelling people in the American southwest. It is similar to the popular pinto bean but way more tasty, and is purple with dark burgundy slashes. The Rio Zape gives off a delicious dark gravy and has a creamy texture and a complex flavor with a hint of chocolate. It makes an excellent refried bean that is so simple to make it can hardly be called a recipe.
You'll find many a chef at the Santa Monica Farmers Market picking up these delectable, regenerative organic beans from Kandarian Organic Farms. The Ayoocte is one of the oldest cultivated plants in the Americas. In Oaxaca it is used in everything from soups to tamales. We love the amazing flavor and dense, creamy texture. Depending on availability you will either get Morado or Negro. The Ayocote Morado is a gorgeous purple color that becomes a chocolate brown when cooked. The Negro is midnight black. It's a fairly large sized bean and has a meaty quality making it ideal as a vegetarian main dish.
When it comes to ancient grains and farming, Larry Kandarian is legendary. 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. All of this leads to better soil health, and when you grow food in better soil it just tastes better.
WHITE TEPARY BEANS
These organic heirloom beans are the original superfood of the Sonoran Desert having sustained Native American people for countless generations. Highly acclaimed for it's nutritional value, the stotoah bavi (white tepary bean) is noted for its unique and delicious naturally sweet yet savory flavor and creamy texture. The white tepary bean makes delicious hummus, soups, salads, dips and spreads.
Ramona Farms shares with us their traditional foods grown on the ancestral lands of the Akimel O'Odham (Gila River Pima) tribe in Arizona's Sonora Desert. An ingredient in the Slow Food Ark of Taste, the tepary bean is believed to be the world’s most drought tolerant bean, and higher in fiber and protein than most other beans with a low glycemic index and superior taste.