I made a pot of Eye of the Goat the other day and it reminded me what got so excited about heirloom beans in the first place. Yes, the texture was rich and velvety and they tasted like a million bucks but it was the last spoonfuls of pot liquor, or bean broth, that really sent me to the moon.

As with most of the beans, I made this pot with just onion, garlic and a scant spoonful of oil. What a treat!