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.
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Suggested uses
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.
Ingredients
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.
