Our CSA farmer has recently branched out into dried beans, and we've loved her black beans. Last week, she sent us a new treasure: local, organic Jacob's Cattle Beans.
Searching the internet brings up this information:
"Jacob's Cattle bean is also called a Trout bean or an Appaloosa bean, but Jacob's Cattle bean is the oldest name for the variety. It is a plump, white and red speckled, kidney-shaped bean with vivid maroon splashes. It is full-flavored, holds its shape under long cooking, and stands up well to plenty of seasoning. The bean has a rich aroma. It is a little tannic on the tongue and tastes almost like a green bean with a slightly fruity aftertaste. The aftertaste was also described as rich and nutty."It looks like I should have used sage as the herb, based on the recipes online. I went with oregano, just from instinct.
Here are the beauties at the beginning of soaking.
Before the boil:
All ready to eat.
We found them to be a mild, pleasant bean - more suited to being sauteed with greens than tossed in tacos.
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