Appaloosa Beans

Appaloosa Beans are mild flavored beans, with a firm texture. They're in the same family as pinto and red kidney beans, and are rich in fiber, protein, iron, and calcium.

Color: white with dark purple or brown specks

• Size: About 1/2"" long
• Shape: Elongated

How to Cook Appaloosa Beans:

Here is the basic cooking method for Appaloosa Beans: Soak beans overnight. Rinse them. Add the beans to a large pot and cover them with fresh water. Boil the beans for 3 minutes. Reduce the heat and simmer until they reach the desired tenderness, which is about an hour.

Cooking Suggestions: Add Appaloosa Beans to bean salads and other vegetable salads. Create a delicious variation on hummus by pureeing them with tahini, garlic, olive, and your choice of herbs. You can also cook them with tomatoes, chilies, and other spices and serve over rice or couscous for a hearty and simple vegetarian dish.

More About Appaloosa Beans

Getting its name from its distinctive speckled markings, the Appaloosa Bean (Phaseolus vulgaris) is a hybrid legume with markings that resemble those of Appaloosa ponies. These elegant, elongated beans present with a firm texture and mild flavor. Their color markings fade slightly when cooked but the color contrast remains. Toss them into stews, casseroles, chilis, refried beans, salads, and dishes that normally call for pinto or kidney beans.

As members of the legume family, they boast a high nutrient density with low-maintenance production and storage. They're packed with protein, essential minerals and fiber, and have low levels of fat.

It's believed that Appaloosa Beans originated in Peru, and were spread as a result of trade throughout South and Central America. Then in the 15^th century, they were introduced to Europe by Spanish explorers. Because these beans are a source of high-quality protein and nutrition yet are inexpensive, they've become diet staples in various cultures and are now produced throughout North America, Asia, and Europe.