Senate Bean Soup is a hearty and flavorful dish featuring beans, ham, and vegetables. It uses a bean medley or Jacob’s Cattle Gold Beans, combined with smoked ham hocks or a meaty ham bone, and a variety of vegetables such as onion, celery, and carrots. Seasoned with garlic, herbs like oregano, basil, and nutmeg, and…
This October Bean Tomato Salad recipe offers a refreshing and flavorful side dish. It combines cooked October beans with a tangy vinaigrette made from olive oil, white wine vinegar, garlic, and fresh herbs like basil and parsley. Cherry tomatoes are added just before serving, giving the salad a burst of freshness. The beans are simmered…
Soup, the perfect comfort meal! This dish is everything you could want for a cold winter’s day. Substitute some of our organic, grass-fed beef to make it into a stew! Two Bean Sausage Rice Soup 1 cup Jacob’s Cattle beans 1 cup Jacob’s Cattle Gold beans 1 lb. pork sausage 8 cups chicken broth 1/2…
This salad has the perfect mix of sweet and spice. Serve with tortilla chips as a fresh salsa, or enjoy it as a simple side dish! Tangy Bean Salad Bring this dish along to a potluck or a picnic, and have the recipe handy to share! 1 pound Zebra or Painted Lady beans, cooked, drained…
A salad for the true adventurer! Pick any three beans to make this tasty dish. We recommend Painted Lady, Zebra, Valentine, Arikara, Spanish Tolosana, Jacob’s Cattle, or… pretty much any other! Three Bean Pepper Salad 1-1/2 cups cooked beans of each of three types; may use Black Valentine (Jacob’s Cattle and Zebra (about 1/2 cup dry…
Refried beans are a quintessential ingredient in many Mexican-style dishes, like this quesadilla. This recipe is a set-it-and-forget-it way to make the delicious goop! Slow Cooker “Refried” Beans 1 onion (peeled and halved) 1 pound of dried pinto beans ((about 2.5 cups)) 1/2 fresh jalapeno pepper (seeded and chopped) 2 Tbsp. minced garlic 4-5 tsp.…
This Jacob’s Cattle Bean Soup recipe combines hearty beans with savory vegetables and bacon for a comforting dish. It starts by cooking pre-soaked Jacob’s Cattle beans in their soaking liquid, then adding sautéed onions, carrots, celery, garlic, and sage for deep flavor. Crisped bacon adds richness, and the soup is simmered until the beans are…
This Red Beans and Rice recipe features tender Jacob’s Cattle or Spanish Tolosana beans, simmered with a flavorful blend of spices, onions, garlic, and a choice of ham hock, ham bone, or sausage. The beans cook slowly to absorb all the savory flavors, and the dish is served over a bed of rice. For an…
This dish is Shady Side Farm’s no-tomato twist on classic baked beans. Try it with Jacob’s Cattle, Dapple Grey, Arikara Yellow beans, or another firm-but-yielding variety. Maple Baked Beans Maple Baked Beans: 1 pound Jacob’s Cattle or other dry beans 1 large onion (chopped) 2 cloves garlic (minced) 1 bay leaf 3 glugs of maple…