Essential for New England baked beans but versatile enough for almost any cuisine.
Yellow Eyes are beautiful and versatile beans - rich, creamy and mild. You'll find them just as at home in a New England pantry, waiting to meet a smoked ham hock as you would a vegan restaurant in Northern California, paired with seasonal vegetables for a rich, delicious soup.
The cooked beans are soft and melt-in-your-mouth smooth. They are mild enough that they'll take on any of the flavors you use during cooking. The best celery, carrot, onion and garlic from the farmers market with a little extra virgin olive oil would make anyone happy. A smoky ham hock would feel fine resting in a pot with Yellow Eyes. We've found that the more you cook with Yellow Eyes, the more you love them.
The flavor and texture make regular Navy beans seem sad, but you can replace Navys with Yellow Eyes in almost any recipe.
Suggestions: Baked beans, soups, dips, casseroles, pot beans
Ingredients: Yellow Eye Beans
Steve Sando founded Rancho Gordo on the idea that saving our New World foods is a critical pursuit; passion for heirloom beans has made this business a huge success. Sando’s beans are sought after by famous chefs like Thomas Keller and he’s frequently profiled in publications such as Bon Appetit, Saveur, and the New York Times. In reintroducing the best of the New World heirloom beans, Sando has created a sensation, and food-lovers everywhere will relish transforming this humble staple into a celebrated delicacy.
Photos by Steve Sando