Snowcap Beans


beans - snowcapIvory and coffee-colored with burgundy marking, Snowcap is an especially beautiful heirloom bean. Named for snow-crested mountains, snow cap beans are prized for their beautiful markings, which retain their rich colors even after cooking.   It cooks up plump with a rich, earthy, yet a hearty flavor and silky-smooth texture similar to potatoes.

Snow Cap Beans with Lemon and Sagebeans - snowcap lemon & sage

  • 2 1/2 cups dried snow cap beans, picked over, rinsed, soaked and drained
  • 2 fresh sage sprigs
  • 1 bay leaf
  • 1 garlic head, top cut off
  • 1 Tbs. coarse sea salt, plus more, to taste
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. finely slivered fresh sage
  • Zest of 1 lemon
  • Fresh lemon juice, to taste
  • Freshly ground pepper, to taste
  • Good-quality extra-virgin olive oil

Place the beans in a large pot and add water to cover by 2 inches. Add the sage sprigs, bay leaf and garlic. Bring to a simmer over medium-high heat, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are tender, 1 to 1 1/2 hours. Stir in the 1 Tbs. salt. Remove from the heat, cover the pot and let the beans cool for 15 minutes. Remove and discard the sage sprigs, bay leaf and garlic.

Drain almost all of the cooking liquid off the beans (reserve the liquid for making soup, if desired). Transfer the beans to a serving bowl, add the parsley, slivered sage and lemon zest and stir to combine. Adjust the seasonings with lemon juice, salt and pepper. Drizzle the beans with olive oil and serve warm or at room temperature. Serves 6.

Recipe from Williams – Sonoma


Snowcap Chowder

  • 10 oz. SNOWCAP BEANS
  • 2 Tbs. butter
  • 2 Tbs. onion, minced
  • 3 Tbs. flour
  • ½ tsp. paprika
  • 2 cups low-fat milk
  • 2 cups chicken or vegetable broth
  • 3 medium potatoes, peeled and diced
  • 2 carrots, sliced
  • 1 medium onion, coarsely chopped
  • ⅓ lb. mushrooms, sliced (optional)
  • salt and pepper to taste

Rinse and pick over beans. In a large pot, cover beans with 2 inches of water. Bring to a boil for 2 minutes; remove from heat, cover, and let sit for one hour. Drain and rinse. Beans should be tender, not mushy.  Cook potatoes, carrots and onions until just tender and drain. Set aside. In a large pot sauté onions in butter until soft and blend in flour and paprika. Stir in milk and broth and heat to just boiling. Reduce heat and add drained vegetables, beans and mushrooms (if using). Salt and pepper to taste.


Two Bean Quinoabeans - snowcap quinoa

  • 1/2 cup quinoa, uncooked
  • 1 cup heirloom snow cap beans, cooked
  • 1/2 cup shelled edamame, cooked
  • 1/2  cucumber, thinly sliced
  • 1/2 avocado, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup cilantro, chopped
  • 1/2 cup grilled corn
  • 1/2 cup tomato salsa
  • 1/2 lime, juiced
  • 1 tablespoon olive oil
  • salt, to taste
  • pepper, to taste

Cook quinoa according to package directions.   Combine all ingredients in a large bowl and mix until just combined, adjusting salt and pepper to taste.   Refrigerate until cooled, at least 30 minutes, before serving.

Recipe from A Slo Life