Foodocracy

I'm not here to shame anyone's can of beans. We've all been there and we'll all be there again.

But I do want to make the case for dried beans, because I think a lot of people assume the difference is small. It isn't.

When you cook dried heirloom beans from scratch, two things happen. You get the beans, and you get the broth. That liquid that builds up in the pot while they cook is one of the most flavorful things in your kitchen. Silky, savory, deeply good. Canned beans come with liquid you rinse off and forget about.

You also get full control. Salt, aromatics, texture, timing. The bean becomes yours.

And when those beans have a harvest date on the bag, when you know who grew them and where, it adds something that no can on a shelf can replicate.

Worth the extra hour. Every single time.

What made you switch to dried beans, or are you still on the fence? Tell me below.

"Heirloom beans I would not have otherwise known about."

The Ayocote Medianoche. Ancient, rare, grown by one family in Puebla for over 6,000 years. Available in the US for the very first time. This is what the Club is all about.

The Club is open right now and we have less than 30 spots left. Once they are gone that is it until fall. This is genuinely one of the most exciting boxes we have ever put together and I do not want you to miss it.

Grab your spot now. Link in bio!

This bean almost vanished from the earth. And then a few small farms refused to let it go.

The Sea Island Red Pea is steeped in history. Introduced from Africa by enslaved people, it became a cornerstone of Gullah Geechee cooking on the Carolina Sea Islands, traditionally paired with Carolina Gold Rice. It is the original ingredient for Hoppin' John, the Low Country New Year's tradition served with collard greens and said to bring good luck all year. During the Depression, cultivation stopped entirely and this heirloom field pea nearly went extinct.

It is making a comeback now. And once you cook a pot, you will understand why people fought to keep it alive.

Meaty, slightly sweet, packed with deep rich flavor that store-bought black eyed peas have never come close to. Extraordinary in salads, soups, stews, and any pot of beans that deserves something extraordinary in it.

Link in bio to shop!

We were featured in Food & Wine this week! Thank you Food & Wine for supporting small, family owned farms. Doing our happy bean dance 💃.