Jacob's Cattle (Trout) Beans
Choose 10 or 60 lbs
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.
Store dried trout beans in an air-tight container in a cool, dry place.
RECIPES & TIPS
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:
Prior to cooking, dry Jacob’s Cattle beans should be soaked in water for three to eight hours (ideally overnight) and then rinsed.
To cook on the stove top, cover the soaked & rinsed beans with about an inch of water. Bring the water to a boil, then immediately reduce the heat to a simmer. Cover the pot and let cook until the beans are tender. Each cup of raw Jacob’s Cattle beans will yield about 2 ¼ cups of cooked beans.