Size:

Choose 1.75lb jar or 10lb bag.

Jacob’s Cattle beans (aka trout beans, coach beans, Dalmatian beans, Torellen) are a plump, mottled purple & white relative of the kidney bean. They have an earthy, slightly sweet flavor and mealy texture.

Though their beautiful speckles will fade while they cook, you’ll still be able to make them out on the finished beans.

Jacob’s Cattle beans are a great choice for stews, casseroles, soups, or simply tossing with extra virgin olive oil, aged balsamic vinegar, and fresh herbs to make a tasty salad or side dish. They can also be used as a substitute for Great Northern beans.

Basic Cooking Technique:
To cook Jacob’s Cattle beans, first soak them overnight. Rinse them off, and put them in a deep pot with plenty of water (enough to cover them by an inch). Boil them for three minutes, then cover the pot and reduce the heat to low. Simmer until tender and drain off any excess water. One cup of dry cattle beans equals about three cups when cooked.

How to Soak & Cook Dry Beans
Bean Recipes

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