Jacob's Cattle Gold Beans
Jacob's Cattle Gold Beans, a cross between the Jacob's Cattle Bean and the Paint Bean, have a mottled cream and golden-tan appearance that resembles a golden Guernsey cow.
Carefully sort beans, and rinse thoroughly. Soak overnight in cold water. Drain and rinse. Return to pot and cover by 2 inches with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer 1-1/2 hours, until tender.
Storage & handling
Store in a dry, cool place.
Jacob’s cattle gold beans.
Jacob's Cattle Gold Beans (Phaseolus vulgaris) are a cross between the Jacob's Cattle Bean and the Paint Bean, resulting in a mottled cream and golden-tan appearance. Jacob's Cattle Gold Beans are named for the Old Testament story of Jacob claiming all of the speckled and spotted cattle from his father-in-law's herd. With their golden and white speckled and mottled markings, resembling a golden Guernsey cow, Jacob's Cattle Beans are aptly named.
Jacob's Cattle Gold Beans hold their shape well under long cooking and soak up flavors well. They are well suited to soups, baked dishes, stews, chili and refried beans.
Jacob's Cattle Gold Beans are members of the larger family of legumes, plants used for their edible seeds and pods, which 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. Jacob's Cattle Gold Beans are also an excellent source of magnesium and potassium and a good source of calcium and vitamin C.
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 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.
This colorful veggie salad combines our hearty Golden Jacob's Cattle Beans with sweet corn and refreshing tomato. Balsamic vinegar adds a touch of bright acidity, while smoked cheese and crushed red pepper give this dish a dash of spicy, smoky flavor.