A white bean with a large yellowish brown spot around the eye, is a popular ‘Boston baked bean’. It is a best baking bean with a mild flavor and mealy texture.
Used as a baked bean or in soups, stews, salads, and mixed vegetables
Basic Preparation: Wash, rinse & soak overnight, drain. Add 4 cups of fresh water/ cup of soaked beans, bring to boil. Reduce heat and simmer covered for 60-90 minutes or until tender (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 2 1/2 cups of cooked beans / Cup of dry beans
