Yellow-eye beans are small, off-white beans with a characteristic yellowish-brown marking. They are dense and creamy and make a terrific bean soup, whole beaned or pureed.
Store in dry storage, in a plastic bag or glass jar.
Popular in the state of Maine, this variety has a mild flavor that is similar to the Navy or Great Northern bean, but is considered superior in taste.
**Please pick over these beans before cooking as they have been mechanically harvested and the occasional pebble may have jumped in the mix.**
These beans are grown by Morningstar Meadow farms in Glover, Vermont. Seth specializes in growing dry beans for us and does an excellent job on his hill farm. He learned much of what he knows from Jack Lazor at Butterworks Farm. Mentoring is a rich tradition up here in Vermont.
We love these beans! We made baked beans with them, almost entirely from local products, to bring to a community event. They were a hit! Our new favorite.
Made some traditional baked beans with this in a Boston Bean Pot last weekend. Turned out great. Soaking for 3 hours just before cooking worked out perfectly.
These do make excellent soup and cook up quickly compared to supermarket dried beans
One of my favorite items. Easy to make without pre-soaking: 75 minutes or so in a closed heavy iron casserole in the oven! Add sauteed onions, celery, garlic, leeks and a few spices - and the result is a number of bowls of soup to eat hot and save in containers in the fridge and freezer.