Jacob's Cattle Gold Beans
Choose 10 or 60 lbs
Jacob’s cattle gold beans are a beautiful golden variety with white speckles. They hold their shape well when cooked for long periods and absorb flavors well while maintaining their own identity. They’re a great choice for soups, stews, bean salads and baked bean dishes.
This bean variety was created by crossing Paint Beans with Jacob’s Cattle Beans (aka trout beans).
Store dried Jacob's cattle gold beans in an air-tight container in a cool, dry place.
RECIPES & TIPS
Jacob’s cattle gold beans work well in soups, stews, baked bean dishes and bean salads.
Like most other dried bean varieties, they need to be soaked before cooking. You can soak them in cold water overnight or “quick-soak” them by covering them with water in a pot, bringing the water to a boil, and removing the pot from the heat to soak for 1 hour.
Drain the soaking water & rinse the beans, then cover them with cold water (submerged by several inches) and a pinch of salt. Bring the water to a boil, then reduce the heat to medium and simmer until tender.
One cup of dry Jacob’s cattle gold beans will yield about 2 ½ cups once cooked.