This bean is an Italian heirloom listed on Slow Food International's Ark of Taste. Lovely texture and holds its shape well after cooking, making it well-suited for soups, stews, and salads.
A 12 oz portion of dry beans becomes 5-6 cups when cooked.
Grown here at our farm by our friend Jordan of Unearthed Organics!
These beans do not need soaking overnight, because they're fresh! Grower Jordan's favoured method: put your dry beans in a dutch oven or other oven-safe pot, cover with 2-3 inches of water or stock, optionally add herbs and/or pork, bring to simmer on stove, then cover and place in a 350F oven for 1.5 to 3 hours until fork tender. For no fuss, salt them at the outset; to satisfy the purists, salt them halfway through instead. Yum!