This week’s pick is, “Beans with Wild exotic names”. Not your corner supermarket staple product that’s for sure. These beans can be found online and at several stores.

This is a 10 part series on beans, so have fun and enjoy.

#2 Jacobs Cattle Beans

This bean is a Prince Edward Island heirloom. Were specific to the Maritimes and New England for many years and most certainly migrated north with the Loyalists.

Though Jacob’s Cattle beans can be eaten raw when young, they are most suited as a soup and casserole bean as the beans hold their shape under long cooking, stand up well to plenty of seasoning, and possess a rich aroma when slow cooked. Cooking times will be shorter and soaking is not required when fresh. Complimentary pairings include black beans, ham, corn, chiles, tomatoes, chicken, garlic, oregano, stewed pork, cooked eggs, cream, cilantro, melting and fresh cheeses, vinegar, roasted fish, bitter and mild greens, butter and olive oil. When cooking a pot of Jacob’s Cattle beans, it is recommended to reserve the broth, which is known as “pot liquor” and often considered to be as good as the bean itself.

BAKED BEANS

• 1 – 1 lb/454 g package dried Jacob’s Cattle Beans
• 2 tsps (10 mL) dry mustard
• 1/3 cup (75 L) packed brown sugar
• 2/3 cup (150 mL) molasses
• 1 tsp (5 mL) salt
• ¼ tsp (1 mL) freshly ground pepper
• 4 oz (115 g) salt pork or bacon
• 1 tsp (5 mL) white vinegar
• 1 medium onion, peeled and diced

Cover the beans with cold water and soak overnight. Alternately place beans in a large pot with 6 cups (1.5 L) water, cover and bring to a boil. Boil 5 minutes, remove from heat and let stand for 1 hour. Drain and discard water, then rinse.

Place drained beans in a large pot with 6 cups (1.5 L) water, after boiling for 5 minutes, reduce heat and simmer until beans are tender, about 30 minutes. Drain, reserving 1 cup (250 mL) of the liquid. Transfer to a slow cooker, bean pot or casserole with a lid. Combine the reserved water with mustard, brown sugar, molasses, salt, pepper, pork or bacon and vinegar.

Cook on high in a slow cooker or at 300’F (150’C) in the oven. Beans done in a slow cooker will take about 6 hours; in the oven from 4 to 6 hours. Add water during cooking as needed to keep beans moist.

Makes 6 servings.