Big, potato flavor and texture. Ideal for soups and chowders.
Snowcaps are large beans with a distinct resemblance to everybody's favorite tuber, the potato. They have an old-fashioned, Yankee-style goodness that pairs well with bacon or ham.
This bean was a favorite when presented to our Bean Club and we're happy to offer a very limited supply to you.
Pot beans, soups, casseroles, chowders
From the Rancho Gordo Kitchen
Snowcap is a natural partner for bacon or ham. For a meatless dish, try them in a summer corn chowder.
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.
Yellow Eye, Papa de Rola
Country of origin