Snow Cap Beans
The heirloom Snow Cap Bean gets its name from the ivory-colored "cap of snow" that covers about half of its 1/2-inch-long reddish-tan body, which is marked with variegated streaks of deep red.
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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 for 1 to 1-1/2 hours, or until tender.
Storage & handling
Store in a dry, cool place.
Snow Cap Beans.
The Snow Cap Bean (Phaseolus vulgaris) is a pole bean and a relative of the cranberry bean. This attractive heirloom-variety bean gets its name from the ivory-colored "cap of snow" that covers about half of its 1/2-inch-long reddish-tan body, which is marked with variegated streaks of deep red. Snow Cap Beans are hardy, and can thrive in any temperate-to-hot environment, with only a minimum of basic care throughout the season. They can be eaten fresh as shelling beans if harvested early, or allowed to dry on the vine and harvested when the bean has hardened.
The Snow Cap retains most of its distinctive coloring when cooked, making it a popular choice for soups and stews. Its texture is rich and velvety, and it tastes mildly nutty, similar to cannellini beans or baked potatoes.
Snow Cap 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.
Spicy Italian Snow Cap Bean Salad
Snow Cap Beans retain their distinctive ivory-colored “cap of snow” markings and rustic red body when cooked, making them ideal for this visually striking Italian bean salad. Their smooth, almost potato-like texture plays off the freshness of the lemon and basil, while crushed Calabrian Chiles lend a tinge of heat.