This bean was called Jacob's Cattle, because of it's resemblance to Jacob’s burgundy and white speckled and spotted cattle. When cooked, the bean plumps up and hold their shape, has an earthy nutty flavor with a slight sweetness and mealy texture. Best suited as a soup, cassoulet, baked beans, salads and ideal for chili.
Basic preparation: Wash, rinse & soak overnight. Add 4 Cups of water / Cup of Bean, bring to boil. Reduce heat and simmer covered for 35-45 minutes or until tender (add more water as needed). Whisk lightly to remove the floating foam while cooking.
Yield: 2 3/4 cups of cooked beans / Cup of dry beans