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Jacob’s Cattle Beans
An Organic Heirloom similar to Southwestern Anasazi beans, with maroon and white markings.

Also known as: Trout or Dalmatian Bean
Tasting Notes: It is a sweet bean which has its own distinctive flavor. These beans are wonderful for baking.

Equivalents:
1 pound of dried beans = 2 cups dried beans = 6 cups of cooked beans.

   
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Basic Bean Cooking Instructions:
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.

Recipe: Sweet N Sour Beans

Ingredients:
8 bacon strips, diced
2 medium onions, halved and thinly sliced
1 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 cup dried Horto beans, rinsed, soaked, cooked
½ cup dried Jacob’s Cattle beans, rinsed, soaked, cooked
½ cup dried Pinto beans, rinsed, soaked, cooked
½ cup dried Calypso beans, rinsed, soaked, cooked
½ cup dried Black Turtle beans, rinsed, soaked, cooked

Directions:
In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil.

In a 5-qt. slow cooker, Add beans. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.

   
   

 


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Coloma, WI 54930

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