Good Mother Stallard Bean
Deep rich flavor, velvety texture and an addicting bean broth make Good Mother Stallard almost everyone's favorite bean.
I hate when anyone asks me to name my favorite bean. Can you name a favorite child? No! But 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, garlic and a splash of olive oil are all you need for cooking and the result is a luscious bean fiesta.
Most likely bred in Virginia, and given its memorable name in the 1930s. We've been growing this beloved bean on the West Coast and have had some disappointing harvests. We should give up but it's a favorite among customers and staff, so we’re still investing the time and energy to bring them to you.
Pot beans, refried beans, soups, chili
From the Rancho Gordo Kitchen
Good Mother Stallards are incredibly versatile. 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! They are also excellent in chili and charro beans, and as refrieds.
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.
Whipple, Eye of the Goat
Country of origin