Desert Island Sampler
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Please don't ask me to tell you the name of my favorite bean. It changes daily! I love all the heirlooms we grow for different reasons. But if I were to be sent to a desert island, these are the five varieties I couldn't do without, even though I'd probably have a different list tomorrow. RUNNER CANNELLINI Without a doubt, our most popular bean. It really should have a different name as "Cannellini" doesn't do it justice. After soaking and cooking, it triples in size but retains a soft, pillowy texture. The flavor is mild and creamy but it also has a hint of earth and butter. Cook with a simple mirepoix or with a complex stock- it's nearly impossible not to make a delicious pot of beans. Our favorite is to slow cook the beans, then right before serving add sautéed escarole, a drizzle of extra virgin olive oil and some grated dry goat cheese. It's food, drink and lodging all in one bowl! Got leftovers? Purée them with some caramelized onions and make a spread for crostini, or hard toasts. CRANBERRY Cranberry beans only look like cranberries. And even then, I don't quite see it. Originally from Colombia, these beans have been bred around the world and have become Madeira, Borlotti, Tounges of Fire, Wren's Egg and many more. The Cargamanto is the classic from Colombia and are perfect for any recipe calling for a "cranberry" bean. YELLOW EYE Unlike Navy beans, which have a slightly gummy, babyfood texture, Yellow Eyes are dense, creamy and delicious. Great Northerns can be plain boring. Replace Navys or Great Northerns with Yellow Eyes and your dish becomes a feast. You can have them on their own or use them with a smoked ham hock. I don't think there's a better bean for Senate Navy Bean Soup. Also excellent for a simple vegetarian soups. MAYOCOBA A classic bean from Peru, the Maycoba is also known as Canario or Peruano. It's a small but meaty thin-skinned bean that will take on all the flavors you can throw at it but still hold its shape. Great as a substitute for Canellini or great Northern beans but unique in its own right. GOOD MOTHER STALLARD If I had favorites, I'd certainly have to consider Good Mother Stallards. Dense and delicious, they also exude the most perfect pot liquor of any bean. Just this bean, some onion, some garlic and a splash of olive oil are all you need for cooking and the result is a luscious bean fiesta. Please prepare them simply and avoid the natural tendency to want to make them better by fussing about. Enjoy them without all the trappings to really get the most out of them!