We’re bonafide bean fiends, so we’re sharing everything you need to know about them. Join us for a few bean basics, what makes our collection so special, more about our favorite brands, and a few of our favorite ways to eat them.
Spilling the Beans
Despite the persisting popularity of the playground song (which is probably now stuck in your head, apologies), beans are not, in fact, a magical fruit—they’re seeds! Specifically the seeds of “various erect or climbing plants of the legume family,” thank you Merriam-Webster.
Beans can be eaten at three stages in their lifecycle—note that this doesn’t mean that all varietes are able to be consumed at all three stages! First as green beans (also called snap or string beans, which makes a little more sense, considering that they aren’t all green!); then as shelling beans (the bean seed has formed, but it hasn’t dried out); and finally as dried beans. We’re focused on the last stage today, both the beans that are still in their dried form and need to be cooked and the ones that have been cooked and are ready to eat!
As with all the food we buy or sell at Zingerman’s Delicatessen, we’re looking for the best quality examples made by producers who share our values about food. For beans, that means starting with good quality seeds along with thoughtful growing and harvesting practices that result in the best quality beans brought to market.
Cool Beans (aka Bean Brands We Love)
Our go-to companies for dried heirloom beans are Rancho Gordo, Meadowlark Organics, and Zürsun. As Aislinn McAllister, our Specialty Foods Manager and Dry Goods Buyer, explains, “Heirloom beans are harder to grow and have a lower yield—which is why you’ll pay more than beans you find in your supermarket—the payoff is unique flavors and textures.” When shopping for dried beans, freshness matters a great deal! The types we source are current year harvests, that freshness translates to quicker cooking times and more flavorful dishes. For jarred beans, Aislinn says, “It all starts with great produce, which is why we love El Navarrico and Monjardín beans. You really can taste the difference!”
@meadowlark_mill_and_farm
Meadowlark
Meadowlark Organics is the newest addition to our selection of bean sellers. Located in Wisconsin’s Driftless Region, this family-owned and operated farm also specializes in culinary grain and corn. (Does “Driftless Region” ring a bell? That’s where Uplands Cheese is based, too!) Meadowlark is focused on providing high-quality food while cultivating a regenerative ecosystem—through diverse crop rotation, cattle grazing, and organic production methods—and investing in the vitality of their rural community. Their sister business, Meadowlark Mill, grinds organic grain grown by Meadowlark Organics and other Driftless Region farmers on their stone mill. In addition to Meadowlark’s dried beans, we also sell their raw rolled oats, grits, and yellow and red flint polenta.
Dapple Grey
An heirloom variety with a distinctive dappled white and grey coloring, just like the coat of their namesake horse. Inspired by the Indigenous practice of “three sisters” planting, Meadowlark grows the Dapple Grey beans with sorghum.
Jacob’s Cattle Beans
Aislinn’s current favorite! Another heirloom variety that’s also grown alongside sorghum and also named for an animal. In this case, the beautiful white and rust-toned mottled pattern is said to resemble cattle. This large, versatile bean is great for soups, stews, or a standalone dish.
Red Cayenne
Don’t let the name fool you—they aren’t spicy! Meadowlark calls them the “everything” bean because, well, they’re good for everything! Use them for refried beans, chili, soups, baked beans … anything you’d like.
Rancho Gordo
@rancho_gordo
Rancho Gordo was started in 2001 by Steve Sando in Napa, California. Sando, a former DJ and clothes wholesaler, had tried his hand at heirloom tomatoes before becoming fascinated with heirloom beans. (Fun fact: Sando refers to beans’ well-known side effects as a “gift with purchase.”) He believes that creating a market for at-risk crops is the best way to save them and now grows dozens of varieties at his farm. Rancho Gordo has taken that commitment up a notch with The Rancho Gordo-Xoxoc Project, a collaborative effort working “to help small family farmers in Mexico continue to grow their Indigenous beans, despite international trade policies that seem to discourage genetic diversity and local food traditions.” It creates a win-win situation—the farmers have the financial stability of pre-selling their crop and can continue growing the varieties they know best, thereby preserving their traditions, and we get access to incredible beans that would otherwise be nearly impossible to try.
Alubia Blanco
Classic European small white beans. These are in all types of exquisite cooking from Mexican and Spanish to even Tuscan dishes.
Ayocote Blanco
Originally from Oaxaca, Mexico, Ayocotes were among the first cultivated crops in the Americas. An incredible white bean that pairs well with lighter fare like clams or tomatoes yet is hearty enough to stand up served with chorizo or spices.
Ayocote Morado
Starchy but goes from dense to creamy with continued cooking. We love to toss them with good fruity olive oil, sautéed wild mushrooms, and a little too much garlic.
Buckeye
Small and firm with an addictive creaminess not found in ordinary legumes. Also known as Yellow Indian Woman, this bean is ideal in salads, chilis, soups, and stews.
Cassoulet
Rodger’s favorite! Also known as Tarbais, these French runner beans are known for their use in traditional cassoulet recipes and pairing superbly with tomatoes and herbs.
Cranberry
@rancho_gordo
Thin-skinned with a creamy texture and mild taste. They are perfect paired with poultry or herbs, though are also featured in many soup recipes!
Domingo Rojo
Small, mild yet dense, with a tasty broth. Perfect for red beans and rice or chile con carne.
Pinquinto
Pork’s best friend! These tiny pinquitos are a remarkable cooker because they retain their texture incredibly well. Try them baked or in your favorite soup.
Scarlet Runner
Drop these in a pot and cook ’em for a while and they’ll go from starchy to creamy. They release a beautiful broth that’s perfect for soups!
Vaquero
A cousin to the more famous Anasazi, Vaqueros are just as versatile and perhaps a bit lighter. Great for soups, stews, chilis, or on their own.
Yellow Eye Bean
A ham hock’s best friend, these cook down to a nice, soft texture that’s perfect for absorbing any flavor you add to them.
Zürsun
Founded in 1985 by John and Lola Weyman, Zürsun is one of the country’s oldest suppliers of heirloom legumes. Zürsun is based in a region of south-central Idaho known as the Magic Valley growing region, which is internationally recognized as having ideal conditions for growing exceptional beans. The current owner Jim Soran is a second-generation “bean guy” (he acquired Zürsun from his long-time friend Lola shortly before she passed away in 2004) who is continuing to carry on her mission of sharing the finest heirloom beans and lentils with with the world. We also carry their red lentils, and green split peas.
Anasazi
Cultivated by Native Americans, the name Anasazi comes from the Navajo word “ancient ones.” A favorite in refried bean-filled corn tortillas. Substitute for pinto beans in any recipe.
Black Turtle
Mild, earthy flavors combine well with bold seasonings like cumin and chili. Great for making delicious sauces and stews!
Cannellini
Often used in Italian cooking, this versatile bean is known for its mild, nutty flavor and creamy texture. Enjoy in pasta and salads!
Flageolet
Felix’s favorite! A favorite of French country cooks, the attractive pale green color and delicate flavor make it a versatile addition to soups, salads, and vegetarian dishes.
El Navarrico & Monjardín
El Navarrico is a family business based in Navarra, a region in northern Spain known for its fertile farmland. It’s the ideal environment for growing some of Spain’s most iconic produce. And for over 60 years, the Salcedo family has been doing exactly that, freshly harvesting vegetables and doing as little as possible to their products before preserving them, allowing the exceptional quality and fresh flavors of their produce to shine through. Monjardín is El Navarrio’s organic line. We carry several varieties of their jarred beans, all fully cooked and preserved at their peak quality and ready to add to your favorite salad, tapas, or other recipe. We also carry quite a few of their other products, like tomato sauce, peppers, and white asparagus.
Alubias Blanca
@monjardinorganic
Tender white beans, ready to eat or use in a hearty stew or chili.
Butter
Scott’s favorite! These are large and silky smooth, and retain a mild, creamy flavor and a good bite.
Organic Butter
Also known as judions, these are soft, buttery, and creamy and can be turned into a smooth puree or used in salads or pasta dishes.
Organic Chickpeas
Jenny’s favorite! Also known as garbanzos, these make an easy side dish, batch of hummus, or entrée.
Organic Red
These heirloom red beans are an easy meal when you’re short on time. Great for a quick red beans and rice dish or in a chili.
Organic White Alubias
These are creamy, mild, and perfect to use in casseroles, salads, or dips.
Beans Make Our Pulses Race
To Soak or Not to Soak?
That might not be the question, but it’s certainly a popular one. The bad news is there’s no definitive right answer, but the good news is that there’s more than one way to prepare dried beans! All of the dried varietes we carry are so fresh that soaking isn’t required. But, soaking can reduce the cooking time, help the beans cook more evenly, and allow the beans to absorb more flavor from the cooking liquid—so if you have the time, we recommend it.
Slow Soak
Soak dry beans in twice their volume of cold water with a tablespoon of salt. Leave overnight, or for at least 4 hours. Discard the water before cooking.
Fast Soak
In a large bowl, add the beans, and a tablespoon of salt, then cover with boiling water. Tightly cover the bowl with plastic wrap and let the beans soak for at least 1 hour.
Want to get bean lovers fired up? Start talking about whether or not to salt beans before they’re fully cooked, it’s almost guaranteed to induce a debate! We’re pro-salting during soaking and cooking—it helps the beans retain their shape and keep their skins from falling apart while cooking. Many folks believe that adding salt too early in the cooking process prevents the beans from getting soft; we haven’t found that to be true when using fresh dried beans like we carry. (The ones languishing on the bottom shelf of the supermarket might be a different story.) We do avoid adding acids though, like tomatoes or vinegar, until the beans are fully cooked.
Bean Basics
Store dried beans in a cool, dark place for up to 2 years. (They’ll still be edible after that, but the quality will begin to decline.
Before cooking (or soaking), rinse dried beans and discard any debris.
One cup of dried beans will yield about 3 cups of cooked beans. One pound of dried beans (which is about 2 cups) will yield about 6 cups of cooked beans.
Bean-credible Recipes
It’s hard to beat a simple, stellar bowlful of beans! We’ve got a few ideas to get you started on the path to beany bliss.
Deli Chef Bill Wallo likes an anything-but-basic pot of beans. This go-to method starts with an overnight soak, sans salt, of dried beans. Then, he adds salt and cooks the beans in their soaking water at a steady simmer, skimming off any scum that forms on the top. He recommends checking for doneness around the 30-minute mark and then every 10 to 15 minutes after that. The goal is to cook them enough so they are tender, but not so long that they start breaking down. When the beans are fully cooked, Wallo likes to use a large slotted spoon or handled strainer to remove the beans from the water to keep them as intact as possible. If you’re saving the beans to use later, store them in a shallow pan so they don’t crush each other, and then cover tightly. Cooked beans can be stored in the refrigerator for up to 5 days, or frozen for longer storage.
Aislinn McAllister likes to make bean pilaf: Sauté onions, carrots, and celery in olive oil. Add in some chopped piquillo peppers or other favorite veggies, and some herbs, like thyme and piment d’ville, then toss the sauteed veggies and herbs with cooked (and drained) beans. This dish can be served hot or cold for a delicious side.
Deli Chef and Managing Partner Rodger Bowser often uses a jar (or can) of beans in his 4 Ingredient Magic Meal Formula (TL;DR version: it’s pasta, sauce, greens, and protein). With only four ingredients, quality is key—use the good stuff! You’ll end up with a semi-homemade family meal perfect for busy weeknights, that’s still vibrant and full of flavor. Best of all, the possibilities are endless, since you can change out the four components to your liking.
We can’t fully endorse Dr. Lector’s favorite meal, but we can get behind a batch of beans with a side of chopped liver and a nice chianti (or perhaps a pinot).
Bean Bonus
When working with already cooked beans from jars or cans, recipes will often say to drain and rinse the beans before use. We suggest straining and saving the liquid instead! Known as aquafaba, the thick, starchy liquid can be used as an egg replacement in everything from baked goods to cocktails. If you’re looking at recipes that call for aquafaba, they often call for the liquid from cans or jars of chickpeas due to the mild flavor and light color. Any type of aquafaba can be used though, you’d just want to consider what you’re using it for! Black bean aquafaba is great in brownies, but perhaps less ideal for making meringues. (Yes, the liquid from cooking dried beans can be used too. It just requires playing around with the water ratio and cooking time to get the right consistency.)
