Jacob's Cattle bean is also called a Trout bean or an Appaloosa bean, but Jacob's Cattle bean is the oldest name for the variety. It is a plump, white and red speckled, kidney-shaped bean with vivid maroon splashes. It is full-flavored, holds its shape under long cooking, and stands up well to plenty of seasoning.
Store in dry storage, in a plastic bag or glass jar.
This bean is a Prince Edward Island heirloom. Legend has it that it was a gift from Maine's Passamaquoddy Indians to Joseph Clark, the first white child born in Lubec, Maine. The bean has a rich aroma. It is a little tannic on the tongue and tastes almost like a green bean with a slightly fruity aftertaste. The aftertaste was also described as rich and nutty.
**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.
I LOVE these Jacob Cattle beans. They are so delicious & my go-to bean for chilis, soups, miso, or whatever. I can't rave about them enough. AND they look gorgeous stored in a glass jar in the pantry.
These are really nice beans! Excellent flavor and consistency. Since we don't have a slow cooker or pressure cooker that they cook best if you bring them to a boil and let soak for an hour instead of just presoaking them. They took much longer to cook through with presoaking alone. Loved them in 2 different soups we made, and will definitely buy them again.
These are delicious and tender. I soaked them for a few hours then put them in my pressure cooker with some chicken broth for 10 minutes. I was so happy with how flavorful they were. I'm definitely getting more.
I just made Jacobs Cattle Beans for the first time and I LOVE them. I used a slow cooker and didn't really follow a specific recipe. The nice thing about the beans is that I decided not to soak them. I simmered seasoning meat (ham hocks) for several hours until tender. I rinsed the beans and put them into the boiling ham hock adding some diced onion, garlic, hot pepper and seasoning to taste. I cooked them over night from 11:00pm to 6 or 7 am and they were perfectly done. Not too hard not too soft. I like my beans slightly thick like a stew consistency. I ate them with black rice. Delicious and nutritious.