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…