A small, dense yet velvety bean that holds its shape and provides a rich bean broth. Easily one of the staff's favorite beans.
What a great bean this is! It's quick growing and unique tasting. It goes by a few different names, including Yellow Indian Woman (which is what we used to call it).
Buckeye is incredibly creamy, almost more like a classic black turtle bean than anything else. It's dense without being intense, if that makes sense.
Buckeye beans can be traced to Montana. Because of the short Montana growing season, these beans have been bred to grow fast and plentiful. You can almost watch the vines grow while standing in the bean fields on a summer day. Well, maybe not quite, but they are prolific!
Salads, soups, pot beans, casseroles, dips, baked beans, chili
From the Rancho Gordo Kitchen
Top a simple bowl of Buckeyes with goat cheese and pickled shallots, or cooked nopales and fiery salsa. You can also puree them, maybe add a little anchovy or a small bit of butter, and the result is similar to eating a good triple-cream cheese.
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Santa Maria Pinquito, Midnight Black, King City Pink
Country of origin