Yellow Eye Bean Recipes

yellow_eye

Yellow Eye Heirloom Beans

Related to the kidney bean, Yellow Eyes are large and ivory-colored with a lovely mustard splotch radiating from the inner seam. Dated to at least 1860, the old-world legume has a mild flavor and firm texture and is recommended for making New England-style baked beans.

Baked Yellow Eyed Beans

  • 2 cups beans, yellow eyed beans
  • 12 cups water
  • 1 medium sweet onion, peeled
  • 1/4 cup brown sugar
  • 1 tablespoon coarse sea salt
  • 1 1/2 teaspoons dry mustard
  • 1/2 teaspoon black pepper, fresh grind
  • 1/3 cup molasses, dark
  • 1/2 cup maple syrup, pure
  • 1/2 lb bacon, slices hickory smoked or 1/2 lb brown sugar bacon or 1/2 lb maple bacon or 1/2 lb pepper bacon, diced

Wash the yellow eyed beans in cold water.  Rinse and soak in 12 cups of water overnight.  Preheat oven to 250 degrees Drain the beans and cover with 12 cups of fresh water.  Bring the water to a hard boil and simmer the beans, uncovered, until the skins split.  (when they are blown on) Drain and put beans in large casserole.  Hide the onion in the middle of the beans, buried down deep.  Mix all ingredients except for the bacon and pour over the yellow eyed beans and onion.  Mix the diced bacon into the bean mixture.  Add enough boiling water to cover the beans, adding more boiling water during cooking, if necessary to keep the beans from drying out.  Baked the covered beans in a 250 degree oven for 8 hours.  Remove the lid during the last 30 minutes of cooking.

 

Tuscan Style Yellow Eye Beans 

Serves 4-6

  • 1 1/4 c dried yellow eyed beans, soaked overnight in cold water
  • 1 plum tomato
  • 3-4 garlic cloves, whole and unpeeled
  • A bunch of fresh sage
  • Sea salt and freshly ground black pepper
  • 5-6 tbsp extra-virgin olive oil

Place the beans in a large bean crock and cover them with water. Leave to soak overnight, then, when ready to cook the beans, drain and rinse them.  Place the beans in a large, thick-bottomed pan and add enough water to cover them by 2 inches. Add the tomato,  garlic and sage and bring to a boil, skimming off any scum from the surface. Lower the heat to a simmer and continue cooking uncovered until the beans are tender, adding more water when needed to keep the beans covered. The cooking time will vary depending on the freshness of the beans; it can take from 45 minutes to 1½ hours.  When the beans are ready, they should be tender and the skins soft. Season with salt and pepper.

Recipe from  Bite by Michelle