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Our January bean box is filled with beans to make hearty dinners of soups, stews and of course it's time to make chili. For all of you who got gift subscriptions or the regular size box, this month it features 2 organically grown beans and rainbow quinoa grown organically on a small California Farm. We're also introducing a new women owned business supporting small farmers this month!
Organic Oaxacan Black Beans
Organic Flor De Junio Beans
Organic Rainbow Quinoa
Jacobs Cattle Beans
Garbanzo Beans
Organic Oaxacan Black Beans
Organic Flor De Junio Beans
Organic Rainbow Quinoa
The Tarahumara Purple Star is so rare it's only grown on small family farms. You won't find this one on any shelves or stores and even Rancho Gordo can't get it because it's grown in such small quantities. If you are gettting the February Club you'll be getting a very exclusive treat!
When it comes to ancient grains and farming, Larry Kandarian is legendary. Meeting Larry at the Santa Monica farmers market feels like meeting an agricultural prophet. He can talk to you all day about varieties of beans and grains you've never heard of and how going beyond just organic to fully sustainable and regenerative farming creates better tasting food. His deeply weathered hands from over 50 years working in the fields, let you know that he's the real deal. Unlike others, Larry doesn't just own a farm, he is a true farmer. He is passionate about growing better tasting food that is also better for us and the planet. His incredibly diverse array of grains, legumes, herbs and spices grown in Los Osos, California are all carefully chosen heirloom varieties that work together to create a self-sustaining eco-system that requires no fertilizer, pesticides or weed killers. All of this leads to better soil health, and when you grow food in better soil it just tastes better. You can listen to Larry on a podcast by Consumed here.
Flor De Junio (Spanish for Flower of June) are a lovely lavender swirled bean that is plump and very creamy in texture. They the most popular bean in the state of Michoacan. They are renoun for their silky texture that makes them a great choice for charro beans. I also thing they'd be an excellent and non-traditional choice for Pasta e Fagioli. We love this recipe for Pasta e Fagioli with Escarole from Epicurious. These are also a great choice for classic Frijoles de la Olla which is beautifully described by Janes Fonda.
Primary Beans is a brand-new, sister-founded purveyor of single-origin dried beans from recent harvests on a mission to place the almighty bean at the forefront of meals that are good for people and the planet.
Linsey and Renee are fifth-generation Arizonans from a small town on the Mexican border. Like any border town kids, they grew up around the culture and flavors of Northern Mexico. Early on, they developed a deep appreciation for beans and were the kids asking for “no rice, only beans please” at the local restaurant.
Turning their passion into a mission, the sisters created Primary Beans to deepen our connection to the food we eat and the land it comes from. They ethically source fresh, delicious beans from their network of family farms to deliver them to your table.
Quinoa is an ancient pseudograin in the same family as amaranth originating from the Andes. It has been a source of protein for the Incas, who called it the Mother Grain, for thousands of years. Not only does it provide a complete protein, it's also high in calcium, phosphorus and iron.
Quinoa makes great grain bowls, and adds protein and a bit of crunch to soups and salads. Always make sure to thoroughly wash quinoa before cooking. Once rinsed, simply boil 1 cup of quinoa with 1 1/2 cups water and a pinch of salt for 15-20 minutes until the liquid is absorbed. Once cooked refrigerate or freeze and then it's ready to use in recipes on a whim.
Our Roasted Root Vegetable Quinoa Salad with Hot Honey and Sumac has been a favorite around here. It's easy to make but feels elevated and refined. It has almost no oil, gluten free and dairy free so it checks the boxes on your new year's resolutions.
One of my favorite easy things to do with it is a quinoa bowl. I simply sauté onions and whatever veggies I've got around with some herbs and spices, toss in the quinoa, stir and serve. Throw a poached egg and a sprinkle of Aleppo pepper on top and you've got a restaurant worthy meal. Want a recipe? This one from cookbook author Melissa Clark on Food and Wine is one of our favorites. This recipe from Forks over Knives starts with dry quinoa and uses curry powder and frozen veggies for a fast vegan meal in the middle of winter.
This striking gold colored version of Jacob's Cattle Bean is a rich, nutty flavored bean that is boasts shorter cooking times and less need to soak before cooking. Also called “Cowboy Beans,” the bright gold color with the patches of white make a pretty pot of beans and are super with meats, sauces and in chili or salads.
Jacob's Cattle Bean is an ingredient in the Slow Food Ark of Taste that originates in the Northeastern US and Canada. The gold is often described as a bit more tender than the traditional maroon colored Jacob’s Cattle bean but both are equally delicious. We love this bean in just about everything. It's so tasty just on it's own with a bit of salt you really don't have to do much to it at all. It's quite versatile and goes equally well as baked beans as it does in our parmesan, rosemary soup.
Rancho Gordo beans by Steve Sando are kinda a big deal. It started as a hobby of growing heirloom beans and figuring out different ways to cook them and quickly led to farmer’s markets. When the people started loving all the varieties he grew, as much as Steve did, he knew he was onto something good. To fill demand he started working with farmers in the US and Mexico to fill the demand. Steve is largely responsible for the resurgence in heirloom beans and the how popular they are today. He was one of the early supporters of Foodocracy and we owe him a debt of gratitude!
Garbanzo’s are a classic for hummus and often used as a key ingredients in a green salad, but they're also great in soups too. This is a slightly nutty flavored classic bean essential for Middle Eastern, Mexican and European cooking. This new crop harvest ensures quicker cooking and fresher flavor. So so SO good.
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