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Appaloosa Beans

The Appaloosa Bean is a hybrid legume related to pinto and red kidney beans. It is about 1/2 inch long, with unique half-ivory, half-speckled purple or mocha markings that fade, but remain distinct when cooked.

  • Mild flavor and firm texture
  • Rich in protein, fiber, calcium and iron
  • A visually pleasing substitution for kidney and pinto beans

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    Suggested uses

  • Great in marinated summer vegetable and bean salads, since they hold their shape well when cooked

  • Try pureeing cooked Appaloosa Beans with tahini, garlic, olive oil and herbs to make a unique spin on hummus

  • Stew with tomatoes, onions, garlic and chiles, and serve with rice or couscous for a simple and flavorful vegetarian dish

  • Basic prep

    Carefully sort beans and rinse thoroughly. Soak overnight in refrigeration. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, then reduce heat and simmer, covered, for 1 hour, or until tender.

    Storage & handling

    Store in a dry, cool place.


    Appaloosa Beans.

    The Appaloosa Bean (Phaseolus vulgaris) is a hybrid legume related to pinto beans. It is an elegant, elongated bean, about 1/2 inch in length, with distinctive color markings. About half of the bean is ivory colored, while the other half bears dark purple to mocha-colored speckles, thought to resemble the markings of Appaloosa ponies, from which the bean gets its name.

    Appaloosas have a mild flavor and firm texture when cooked. They are great for salads, chilis, stews, casseroles and refried beans. Because the color contrast of their markings remains distinct, although faded when cooked, they make a visually pleasing substitution in any dish calling for pinto or kidney beans.

    Appaloosa Beans are members of the larger family of legumes, plants used for their edible seeds and pods that boast a high nutrient density with low-maintenance production and storage. They contain high levels of protein, essential minerals and fiber while maintaining a low level of fats.

    Believed to have originated in Peru, beans were spread through trade throughout South and Central America, later being introduced to Europe in the 15th century by Spanish explorers. Known as a high-quality, inexpensive source of protein and nutrition, they have become diet staples in many cultures and are now widely produced in Asia, Europe and North America.

    Classic recipe

    Frijoles Borrachos

    Our Appaloosa Beans, with their unique markings and pinto-like flavor and texture, are ideal for the classic dish Frijoles Borrachos, which translates to “drunken beans.” Cooked with onions, garlic, beer and bacon, these beans pack a punch of flavor. Serve them on their own with tortillas or tortilla chips, or as a side dish to grilled steak or chicken.