A favorite in Maine, and hard to find outside the state, yellow eye beans are a must-have for New Englanders in the know. These sweet and silky beans make the absolute best baked beans, and they’re perfect for soups, stews and braises. Similar in appearance to black-eyed peas, these beans are creamy white with a molasses-colored eye and cook up round and full. As Rancho Gordo says on their website, “The flavor and texture make regular Navy beans seem sad.” They stand out due to their high quality, as they are sold fresher than most dried beans that can sit on the supermarket shelf for years. We especially like Rancho Gordo as a purveyor, as they’ve made it a priority to preserve culinary traditions and re-introduce indigenous beans from the Americas to the U.S. marketplace.
All their heirloom bean varieties are harvested, dried and sold within a year, which is much shorter than most dried beans in the supermarket beans. Many brands can languish on the shelf for years before they make it into your kitchen. That means beans that cook consistently and have a more intense flavor.
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Use these beans for baked beans, soups, stews and braises. Use 1½ cups of cooked beans for recipes that call for one 15 ounce can of beans.
Steve Sando’s goal with Rancho Gordo, based in Napa, California, was to reintroduce culinary traditions and indigenous beans from the Americas to consumers in the U.S. The Rancho Gordo-Xoxoc Project began as a partnership between two companies to create a market in the U.S. for rarer crops made by small farmers across Mexico such as heirloom beans and corn, chocolate and salt.
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