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Yellow Eyes are beautiful and versatile beans. You'll find them just as at home in a New England pantry, waiting to meet a smoked ham hock as you would a vegan restaurant in Northern California, paired with seasonal vegetables for a rich, delicious soup. The cooked beans are soft and melt-in-your-mouth smooth. They are mild enough that they'll take on any of the flavors you use during cooking. The best celery, carrot, onion and garlic from the farmers market with a little extra virgin olive oil would make anyone happy. A smoky ham hock would feel fine resting in a pot with Yellow Eyes. We've found that the more you cook with Yellow Eyes, the more you love them. The flavor and texture make regular Navy beans seem sad, but you can replace Navys with Yellow Eyes in almost any recipe.
Latin name: Phaseolus vulgaris
Country of production: USA
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To cook, check beans for debris and organic matter. Rinse thoroughly. Mix beans with aromatic vegetables (celery, carrot, onion, garlic, etc.) and a few spoonfuls of olive oil. Cover with 2 inches of water and bring to a boil for 5 minutes. Reduce heat and gently cook until done. Salt when beans are soft. A pre-soak will lessen cooking time.
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