The humble bean has experienced something of a renaissance in the past two years, when consumers cleared pantry staples from supermarket shelves with apocalyptic fury.
A pot of freshly cooked beans is insurance against fits of hunger, an inspirational jumping-off point for a myriad of recipes, or a meal in and of itself. Combining the little legume with water and salt to make something greater than the sum of its parts is a comforting act of self care and a sure bet in the face of anxious uncertainty. Try it when you feel adrift: both the cooking and the consuming have a grounding effect. Something about the humble staple can feel almost luxurious; for the home cook, buying a fancy variety of beans is good for the soul, like treating yourself to fresh flowers or an expertly made espresso.
Our offering of Heirloom Beans is a natural extension of our efforts to source Heirloom Corn from Mexico. Many of the corn farmers who we work with also grow beans, either in a "three sisters" style of milpa farming or as a rotational crop that helps replenish the nutrients in the soil that corn and other crops can deplete. They're kind of an agricultural yin and yang. They're also a yin and yang on your plate! What masa-centric meal is not made better by a tender bowl of frijoles? We are proud to wear the jersey of Team Bean. Read on for a primer on heirloom beans and our best tips for preparing them.