Jacob's Cattle Beans
Serving Size: 1/2 cup (100 g)
Calories / Calories: 340
Fat / Lipide: 0 g0%
Saturated / saturés: 0 g0%
+ Trans / trans: 0 g
Cholesterol / Cholestérol: 0 mg
Sodium / Sodium: 30 mg1%
Carbohydrate / Glucides: 60 g20%
Fibre / Fibres: 26 g100%
Sugars / Sucres: 3 g
Protein / protéines: 23 g
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Vitamin A / Vitamine A: 0%
Vitamin C / Vitamine C: 8%
Calcium / Calcium: 15%
Iron / Fer: 60%
Ingredients: Jacob's Cattle beans
Country of Origin: USA
Cattle Beans with Bacon and Sage Recipe
1/2 lb Jacob's cattle beans, soaked in cool water overnight
1 C good quality bacon
1 small onion (1/2 C), chopped
2 celery stalks (1 C), chopped
1 medium carrot (1/4 C), chopped
4-5 small cloves garlic (2 Tbl), minced
2 tsp heaping dried, crumbled sage, separated
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
Couple splashes of white wine
Olive oil, for garnish (optional)
1. Transfer beans and their soaking liquid to a medium saucepan and bring to boil over medium-high heat. Add water to cover beans by 1 inch if necessary. Reduce heat to low and simmer gently, partially covered, until beans just soften, about 30 minutes.
2. Meanwhile, cook bacon in a large skillet, over medium heat, until crisp, about 5-7 minutes. Remove bacon and drain on a brown paper bag or paper towels. Pour off all but 1 tablespoon of bacon grease (pour through a fine sieve into a small glass ball jar for use in other recipes and store in refrigerator). Deglaze pan with a splash or two of white wine and scrape up all browned bits.
3. Reduce heat under skillet to low and add the onions, celery, carrot, garlic and 1 teaspoon of sage. Add a little salt and pepper. Sauté, uncovered, over low heat, very slowly, for about 20 minutes. Do not brown vegetables.
4. Add vegetables to the beans, with the bacon, crumbled, and 1/2 teaspoon of salt. Simmer, partially covered, until beans are tender and cooking liquid has thickened, about 1 hour 15 minutes. During the final 5 minutes of cooking, add the remaining 1 teaspoon of sage and adjust seasonings according to your preference.
5. Serve hot, drizzled with olive oil and accompanied by handmade, multigrain bread.
1. Pick out and discard damaged beans and debris. Rinse beans thoroughly in cold water.
2. Put beans in a bowl of clean, cold water. Cover and soak for 3-8 hours or overnight at room temperature. Drain and rinse well. Or, place beans in a saucepan with water and cover with a lid. Bring to a boil then remove them from the heat, and soak for 1 ½ hours. Drain and rinse well.
3. Cook beans by covering them with 2 inches of water, and simmering for 1-2 hours, or until they are tender (depending on the size of the bean's size).
Jacob's cattle bean has also been referred to as the Trout, Dalmation, or Appaloosa bean. Some consider it to be a member of the "Anasazi" group of beans. This bean was originally brought to North America from Germany by colonial settlers. It is a sweet bean with maroon, red, and white speckled markings.