Epicurean Specialty






 





Heirloom Bean Blend

Recipes       Nutrition Info
 
 
Product:
Our Heirloom Bean Blend is a colorful assortment of heirloom varieties of beans, peas and lentils. These are varieties that have been around for many years, often passed down on family farms for several generations, and that have not been adapted for large-scale farm production. Heirloom beans often have a unique color or marking pattern, size, texture or flavor, creating a perfect base for hearty, savory dishes. This mix was created to provide an interesting combination of flavors and textures from a stunning blend of beans, peas and lentils.

Usage:

  • Perfect for making soup, this mix of vibrant legumes is also wonderful addition to salads, chilies or savory stuffings
  • Use to enhance curried vegetable stews and blend into dips and spreads such as hummus

Basic Prep:
Sort carefully: place beans on sheet pan or clean towel. Remove and discard any shriveled or broken beans and any stones or debris. Rinse thoroughly in cool running water.
Soak overnight. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60 to 90 minutes, until tender. These beans produces foam when boiling, so skim the water regularly.

Ingredients:
Beans, peas, lentils.

 

Recipes

Heirloom Bean Soup

  • 2 tablespoons olive oil
  • 1 pound Italian Sausage, sliced into
    1-inch pieces
  • 1 larged onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 14-ounce can diced tomatoes
  • 1 8-ounce can tomato sauce
  • 1/4 teaspoon red chili flakes
  • 2 bay leaves
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound Heirloom Bean Blend
  • 12 cups chicken stock
  • salt and freshly ground black pepper,
    to taste
  • freshly grated Parmesan cheese for serving, if desired

Heat the olive oil in a large stock pot set over high heat. Add the onion and sausage and sauté, stirring often until the sausage is browned. Add the garlic and peppers and sauté for 2 minutes. Stir in the diced tomatoes, tomato sauce, red chili flakes, bay leaves, pepper, Heirloom Bean Blend and chicken stock. Bring to a boil over high heat, skimming off the foam that rises to the top. Reduce heat and simmer, stirring occasionally for 1 1/2 hours or until beans are tender and soup has thickened. Taste and adjust seasoning with salt and pepper. Serve with grated Parmesan cheese, if desired.

To shorten cooking time, pre-soak the beans if desired: place beans in a pot and cover with several inches of water. Bring to a boil over high heat, then remove from heat and let soak for 1 hour. Drain beans and proceed with recipe.

Printable Version

 

Heirloom Bean &
Veggie Chili

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 tablespoons tomato paste
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon chili powder
  • 1 teaspoon chipotle chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 red pepper, diced
  • 1 yellow pepper diced
  • 1 poblano pepper, diced
  • 1 28 ounce can diced tomatoes
  • 1 pound Heirloom Bean Blend
    (about 3 cups dry)
  • 12 cups vegetable stock
    (or chicken stock)
  • 2 teaspoons kosher salt (or more to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh cilantro

Heat the olive oil in a large stock pot set over medium-high heat. Add the onion and sauté, stirring until translucent, about 5 minutes. Mix in the tomato paste and cook for another minute. Add the garlic, chili powder, chipotle powder, cumin and coriander and cook, stirring for another minute. Add the carrots, celery, red, yellow and poblano peppers and cook for a few more minutes until the vegetables begin to soften. Add the tomatoes, beans and vegetable stock. Bring to a boil (skimming off any scum that rises to the surface) then reduce heat and simmer for 1 1/2 hours or until the beans are tender. Stir in the salt and pepper, taste and adjust seasoning. Remove from the heat, stir in the chopped cilantro and serve.

To shorten cooking time, pre-soak the beans if desired: place beans in a pot and cover with several inches of water. Bring to a boil over high heat, then remove from heat and let soak for 1 hour. Drain beans and proceed with recipe.

Makes about 4 quarts.

Printable Version

 

 
More Recipes...

 

 

Nutrition Information

Gourmet Lentil Blend Nutiriton Info

 

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