Papa De Rola

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    • Papa De Rola
    Papa De Rola
    Papa De Rola
    Papa De Rola
    Papa De Rola
    Papa De Rola

    Papa De Rola

    $8.99

    Papa de Rola — Portuguese for "Dove's Breast" — is as pretty as it is delicious, with a two-toned coat of bright white on one side and earthy beige and deep maroon markings on the other, echoing the bird it's named for. Cook them up and they turn mild, creamy, and irresistibly smooth, the kind of bean that melts into a pot rather than fighting it. Their velvety texture makes them a natural for soups and stews, where they hold their shape while lending rich, comforting body to every spoonful. In Portugal, where this heirloom bean originated, they're the heart of Caldo de Feijão, a hearty bean stew that shows up at festive gatherings and on cold-weather tables alike.

    Papa de Rola is grown by the Ferguson family in California's Sacramento Valley, who rely on traditional farming methods to grow this striking Portuguese heirloom.

    See below for cooking times and our serving suggestions.

    1 lb in a 100% curbside recyclable standup pouch.

    Cooking Notes

    Broth notes: light-bodied, delicate, golden
    Pair with: garlic, sage, thyme, parsley, paprika

    Cooking Tips: Our Papa De Rola beans are very fresh and do not need to be soaked. For perfect beans that hold their shape, cook these stovetop low and slow in SALTED WATER with a drizzle of olive oil and don’t stir, shake the pot instead. The pressure cooker will give you delicious creamy beans in no time, perfect for busy nights.

    HOW TO COOK DRY BEANS

    GET RECIPES

    COOKING TIME (from dry) 

    Pressure Cooker 32 minutes (15 minute pressure release), Stovetop 90 - 120 minutes

    Harvest Info

    Grown by: The Ferguson Family
    Region: Sacramento Valley, California, USA
    Harvested: October 2025

    About The Farm

    Papa de Rola is grown by Allen and Kendral Ferguson of Small Town Specialties in California's Sacramento Valley — land enriched by volcanic soil and Sierra Nevada snowmelt, in a Mediterranean climate that ranks among the most fertile growing regions in the world.

    Allen grew up in nearby Chico and Kendral in Princeton, and the two started growing specialty crops in 2018, when they took on a small batch of unusual black chickpeas that needed a farmer willing to grow them out. Today they focus on nutrient-dense legumes and grains, farming with the same neighbor-to-neighbor transparency that shaped their small towns — the kind of operation where everyone knows exactly where their food comes from. It's a true family affair: their kids have grown up around the farm, from playing in the warehouse to pitching in with irrigation and packaging, and their commitment took on new meaning after their daughter's celiac diagnosis pushed them to grow food they could trust completely, for their own table as much as anyone else's. READ MORE

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