Yellow Eye Bean
Rich, creamy, and mild, this best-seller is delicious without fuss. Essential for New England baked beans but versatile enough for almost any cuisine.
Yellow Eye is a beautiful and lovable bean. You'll find them as at home in a New England pantry, waiting to meet a smoked ham hock, as you would a vegan restaurant in Northern California, paired with seasonal vegetables for a rich, delicious soup.
The cooked beans are soft and melt-in-your-mouth smooth. They are mild enough that they'll take on any of the flavors you use during cooking.
Traditionally, Yellow Eyes have been the variety of choice for regional baked-bean aficionados. Their russet potato texture is a perfect mix with other baked-bean ingredients.
Baked beans, soups, dips, casseroles, pot beans
From the Rancho Gordo Kitchen
Yellow Eyes cooked with the best celery, carrot, onion, and garlic from the farmers market with a little extra-virgin olive oil would make anyone happy. A smoky ham hock would feel fine resting in a pot with Yellow Eyes. And of course, they are our top choice for baked beans and casseroles. We've found that the more you cook with Yellow Eyes, the more you love them.
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.
Mayocoba, Navy, Great Northern
Country of origin