Alubias de Tolusa
Origin: Highly prized in Spanish Basque country, this bean has been grown in the area and sold in local markets since ancient times. Tolosa is a town and municipality to the south of San Sebastián in the Basque province of Gipuzkoa, Spain. This bean became a part of the Tierra Vegetables seed stock following a visit to the Terra Madre Slow Food International Event when it was brought back by your farmers to test in Sonoma County growing conditions.
Cooking: One serving suggestion according to Basque tradition includes slowly cooking the dry beans in an earthenware pot with garlic and olive oil. This dish is usually served with cabbage (Tierra grows fantastic cabbages!). Other ingredients often paired with these beans include spicy green peppers and pork ribs.
The beans of Tolosa are well known and the city of Tolosa holds a bean cook-off each year. Enjoy experimenting with this bean in Basque tradition or by innovating something entirely New World and modern with this black, shiny bean.
Anasazi
Origin: Anasazi is a Navajo word meaning “the ancient ones,” referring to the Anasazi cliff dwelling Indians who once resided in the four corners region of the United States. Historic settlers then discovered the beans within the ruins of these cliff dwellings during the 1900s. Presently, the beans are still produced commercially in the same lands that the Anasazi used to cultivate them prehistorically.
Cooking: The decorative markings on these beans are going to make a beautiful aesthetic addition to any dish you concoct using these heirlooms. Try them out in soups, stews, chilis and baked bean recipes.
Badda Beans
Origin: Otherwise called “Il Fagiolo Badda di Polizzi,” this bicolored bean has been grown in the Polizzi Generosa gardens of Madonie Park in Sicily for two centuries. Round and medium-small, the bean's name, Badda, a term from the local dialect, refers to its ball-like shape. These beans were smuggled back to the U.S. from Italy when Tierra Vegetables discovered them while attending Terra Madre (A Slow Food International event).
Cooking: Badda Beans are traditionally used for pasta e fagioli .
Growing: Badda beans grow on long vines and are considered pole beans. In our fields these vines grow up sunflowers stalks for support.
Black Turtle
Origin: The name “Black Turtle” may have been the result of a 19th century marketing ploy by a seed company that was trying to popularize them. They were pushed as being “turtle soup beans,” a perfect addition or substitute for turtle in what was then the most luxurious of dishes.
Cooking: Also called black beans or frijoles negros, these beans are beloved in Cuba, Tinidad, Brazil, Mexico and the American Southwest. The texture is smooth and velvety and the color seems a shiny black when cooked, but is actually a very deep, dark purple. This deep color coat on the black bean is noted as an anti-oxidant benefit by nutritional researchers.
Growing: This version of black bean is our own Tierra Vegetable strain, a favorite of our customers when compared with other black beans, maintaining a loyal following.
Cranberry
Origin: This bean has traveled the world. The bean seeds have been passed between Old and New world farmers resulting in a number of cultivars. Today, the majority of Cranberry beans are produced in California. Cranberry beans are a type of French Horticultural bean and are often mistaken for Barlotti beans due to their similarities.
Cooking: Frequently used in Italian dishes and soups, especially minestrone when harvested fresh. The beans tend to age relatively fast, indicated by the darkness of their skins. The lighter the skins, the fresher and better for cooking quickly. Our beans are always a result of the current seasons harvest, ensuring ideal cooking quality. The majority of our Cranberry beans are harvested as fresh shelling beans in the fall.
European Soldier
Origin: The red markings in the eye of this medium white bean are reminiscent of a European toy soldier, well known in New England where the term “red coats” referred to the uniforms of the British soldiers. At Tierra Vegetables, we think the eye of the bean also resembles an angel if you turn the soldier image upside-down.
Cooking: Traditionally used in baked bean recipes in the northeast United States, these beans have been described as potato-like.
Flageolet
Origin: Pronounced fla-jo-LAY. Flageolets were first developed by Gabriel Chevrier in Brittany, France, in 1872 and were noted as a favorite of the famous French chef Auguste Escoffie. Flageolets have always been associated with elegant cooking. It became especially famous at the International Paris Exposition in 1878 and chefs of Paris were quick to incorporate the new ingredient.
Cooking: Flageolets have a delicate, thin skin so should be cooked slowly and gently until tender. The reward for this gentle cooking is a spectacularly creamy texture. This is a great ingredient for light, sophisticated recipes. The beans are often paired with lamb and look beautiful when served with leeks in the winter.
Growing: Flageolets are a bush bean. The dry bean seeds may dry green (referred to as vert) rather than white. They are also often harvested as a fresh shelling bean.
Hutterite
Origin: Often referred to as the Hutterite Soup bean, this bean was named after the Hutterite religious community that immigrated to the high mountain region of Taos, New Mexico from Austria in the 1760’s. With a delicate and buttery taste, this bean quickly became a staple food of the Hutterite people’s sojourn in the U.S.
Cooking: Hutterites cook into a thick, creamy chowder with a dense texture. It is revered for making fabulous soups.
Jacob's Cattle
Origin: This is a bean of many names including Jacob’s Cattle, Trout, Coach Dog, Dalmation, Forellen (German for trout’s back), or Appaloosa. Most of these are animal descriptions that identify the unique markings of the bean resembling the coat of spotted Hereford cattle, a dalmation’s decorative coat or a trout’s speckled backside. There are two stories of the bean’s heritage, both connecting the bean to the Northeastern United States. Said to be of German origin by some, the bean arrived in New England with German settlers during colonial times where they quickly became popular in gardens and kitchens alike. Alternatively, legend and lore connect the bean to Prince Edward Island where it was given as a gift to the first white man from the Maine-based Passamaquoddy tribes. Whether native German or American, the bean remains popular and has successfully made it’s way across the kitchens of our nation for generations.
Cooking: The texture is velvety. Try this bean in soups, stews, salads, casseroles, or for baked bean recipes. The bean is described as sweet, fruity, rich, nutty and absorbs seasonings and flavors well.
Montezuma Red
Origin: Also known as 'Mexican Red'. This is an heirloom bean popular in California since the mid-1800's, but fairly rare now. The bean is said to be of South and Central American origin.
Cooking: Montezuma Red beans keep their shape well when baked and are a great bean for chili dishes. These red beans are a favorite of our Crop Field Manager, Pablo, who cooks them simply with a little salt.
Mrs. Keeney's Pinks
Origin: This bean was introduced to the northwest U.S. during pioneer days by Mrs. Keeney’s family, the Russels. Mrs. Keeney was once a well known gardener in the area of Oregon called Sweet Home, about 30 miles from Albany. The bean seed was passed on to us by a grower from Albany, Oregon by the name of Louie Schroyer. Schroyer was an expert grower of rare and heirloom bean seeds and, at the age of 90, began dispersing his seeds and growing information in order to keep these strains alive and available. A number of our beans came from Schroyer’s collection.
Cooking: This is a lovely large bean that maintains its shape and pink color when cooked.
Nicaraguan Red
Origin: The Nicaraguan Red bean was given to us at our farm stand by a native Nicaraguan family during the 2007 season. Proving to be a productive and unique, we have continued to plant and expand this crop of red beans.
Cooking: Traditional Nicaraguan cooking often refers to a dish called Gallo Pinto (Painted Rooster) as a daily meal and national dish in the region where red beans are a staple crop. The recipe consists of a mixture of pre-cooked fried rice and small red beans with onion, garlic-add some chiles! Many variations exist, try your own.
Petaluma Gold Rush
Origin: Grown for over 150 years by the Azevedo family of Petaluma, this bean was initially grown and marketed in San Francisco during the 1840s when an Azevedo jumped ship from a whaler, instead starting up his very own vegetable ranch. His produce business was later moved to Petaluma, providing the namesake for this bean. Both the Azevedo family and the Petaluma Gold Rush bean are said to have come to the United States from Peru.
Cooking: Gold Rush beans have a full flavor and texture that is both creamy and meaty. Chef Eric Tucker from San Francisco’s Millennium restaurant raves about the pot liquor produced when cooking these beans.
Growing: These beans are prolific producers and grow on 8-10 foot vines. Pole beans are more labor intensive during harvest than other bush varieties. Our pole beans grow up the stalks of sunflowers, providing bean support and bird food all at once.
Santa Maria Pinquitos
Origin: The Santa Maria Pinquitos were passed down to us by a bean grower from Albany, Oregon named Louie Schroyer. We received a number of our heirloom bean seeds from Schroyer who, at the age of 90, decided to pass them along to keep the heirloom strains alive. Schroyer delivered two pink beans from his collection and while we are confident this bean fits the description of the classic Santa Maria Pinquito, it is also possible that it is another bean Schroyer identified by the name Pinkie.
Cooking: The Santa Maria Pinquitos Bean comes from Santa Maria, California where it is known as a classic side dish bean, often used in chili dishes and paired with tri-tip. The bean is small, hearty and pink with a dense and creamy consistency. The Pinquitos bean is quick-cooking and holds its form well.
Rio Zape
Origin: This southwestern heirloom bean was discovered within the Anasazi prehistoric cliff dwellings of the four corners region of the United States, similar in origin to the Anasazi bean.
Cooking: The purple color of this bean inspires a creative dish. Described by Steve Sando of Rancho Gordo as being similar to pintos, but with a hint of coffee and chocolate flavor. A favorite of our customers as being a hearty bean that ensures a successful dish.
Sangre De Toro
Origin: Bull’s Blood is the literal translation of the name of this bean, appropriately titled for it’s physical characteristics. This bean’s heritage is traced to the South American region. Our seed stock is said to have originated in Peru and was obtained as a gift from a customer of the Ferry Plaza Farmer’s Market.
Cooking: This is a large, long and deep red bean. Sangre de Toro is certain to make an impressive and tasty red bean base for salads, soups, chilis, etc… According to Rancho Gordo, the bean liquid (pot liquor) produced as a result of cooking this bean is prized by those in Mexico and elsewhere who treasure this bean as a part of their culinary tradition.
Swedish Brown
Origin: Swedish immigrants who settled in Montana about 100 years ago introduced this pale brown bean to the northern United Sates. When visiting Sweden, Lee enjoyed these beans so much she decided she must share them upon returning to the U.S. Also well known as Svenska Bruna Bonor.
Cooking: A staple in Swedish cooking, these beans are often specifically called for in Scandinavian cuisine. The beans turn honey brown when cooked and have a sweet, slightly nutty flavor. Perfect for making baked beans.
Tepary
Origin: The name Tepary is said to come from the Sonoran Desert Native American word pawi, meaning bean. Papago tribal lingo would use the phrase t’pawi, meaning it is a bean. These southwestern tribes associated the plentiful harvest of white tepary beans to the abundant stars of the Milky Way. Tepary beans may also be referred to by many other names including tepari, yori mui, pavi, and moth dal.
Cooking: Whether brown or white, the Tepary is sweet and delicate. The beans are small, but lend themselves well to any recipe where more commonly known beans are specified. Try using in soups, make refried beans, salads, try them on their own…be warned that although the bean is small, it does not necessarily cook quicker than other dried beans. Allow a reasonable amount of cooking time despite the petite size of the bean.
Growing: Drought tolerant and early to produce amongst native tribes, these beans were one of the first crops to harvest each season and provide a protein rich crop, making them of paramount importance.
Tiger's Eye
Origin: This beautifully decorative bean is said to have originated in either Chile or Argentina. It has been named for the colors and markings that cannot be overlooked and resemble a tiger’s eye.
Cooking: A smooth texture and tender skin make this a great ingredient for preparing chilis or refried beans. It is also recommended to try using like a Pinto bean or as the foundation of a cassoulet. With such an attractive exterior, this bean would be great to experiment with in all your favorite existing bean recipes. Share your favorite recipe with us so we can pass it on to other customers.
A final suggestion is to fill a glass jar full and place on display for all to admire...be sure to have a few prepared for eating too, on-lookers will be curious what the admirable legume tastes like. Perfect for the holiday menu or bringing some color to your cooking during the winter months.
Yellow Eye
Origin: Yellow Eye beans were used in Maine as the most popular bean for baked bean dishes that were traditionally taken to church and grange suppers. It may be referred to as Maine Yellow Eye, Steuben Yellow Eye, Calypso, butterscotch calypso, or molasses face.
Cooking: Dense, creamy and delicious with a chowder texture. Described by Steve Sando of Rancho Gordo as a ham hock’s best friend.
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