Beans-Dried Mix from Route 1 Farms

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Dry bean mix grown organically by Route 1 Farms. Mix of Cranberry, Orca (aka Calypso), Pinto and Anasazi beans. 16 oz. bag.

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A variety of dried beans grown right on our farm. This batch includes:

Cranberry: Versatile and velvety, this thin-skinned Borlotti bean produces a rich, indulgent bean broth, making it perfect for classic Italian dishes as well as simple pot beans. Suggestions: Minestrone soups, pasta e fagioli (pasta fazool), soups, casseroles, New England baked beans

Cranberry is an odd name for a lovely, versatile bean. Thought to be originally from Colombia, the bean has been bred around the world to become Madeira, Borlotti, Tounges of Fire, Wren’s Egg and more. Cranberry beans are soft and dense with a velvety, rich texture. The thin skins help produce a rich bean broth, making it the natural friend of pasta e fagioli (pasta fazool) as the liquid coats each noodle with its luxurious sauce.

In Mexico you'll find these as Cacahuate (peanut) beans and in Patzcuaro, you'll fall in love with them in a good Sopa Tarasca, which is about one third pureed cranberry beans, one third roasted tomatoes and one third chicken stock, topped off with some deep fried tortilla strips. From Rancho Gordo

Orca: Orca Beans are small heirloom beans, gorgeously dappled in black and white. High in fiber and iron and providing 10 g protein per serving, these tasty beans are terrific in salads and soups. From Bob's Red Mill

Pinto: It is the most popular bean in the United States[1] and northwestern Mexico, and is most often eaten whole in broth or mashed and refried. Either whole or mashed, it is a common filling for burritos. The young pods may also be harvested and cooked as green pinto beans.

In Spanish, they are called frijol pinto ([fri.ˈxol ˈpin.to]), literally "speckled bean", and in South America it is known as the poroto frutilla, literally "strawberry bean". In Portuguese, they are called feijão carioca in Brazil (literally "carioca bean") and feijão catarino in Portugal. It is named for its mottled skin (compare pinto horse), hence it is a type of mottled bean.

The pinto bean is the bean commonly used for refried beans (fresh or canned) and in many dishes. This variety is often used in chili con carne, although kidney beans, black beans, and many others may also be used in other locales (see below).

Pinto beans are commonly eaten beans in Brazilian cuisine (legumes, mainly common bean, are a staple food everywhere in the country, cultivated since 3000 BCE, along with starch-rich foods, such as rice, manioc, pasta, and other wheat-based products, polenta and other corn-based products, potatoes and yams).

In the Southern United States, pinto beans were once a staple of the people, especially during the winter months. Some organizations and churches in rural areas still sponsor "pinto bean suppers" for social gatherings and fund raisers. From wikipedia.com

Anasazi: Anasazi beans have stunning burgundy and cream-color speckles, and are the size and shape of a small pinto bean. Ananazi is the Navajo word for “the ancient ones,” cliff-dwelling Native Americans who lived in Colorado, New Mexico, Utah, and Arizona around 130 AD. From finecooking.com

All of our produce, fruit, herbs and flowers are certified organic by CCOF. We take great care in protecting and enriching the natural resources on the 65 acres of land that we farm. Our warehouse runs off of solar panels and our tractors and delivery trucks use biodiesel.

Many of the people that work for Route 1 have been with us for years and that's something we pride ourselves on.

Providing our customers with fresh, local and organic food that is grown with thought and care is what we are strive for.



Route 1 Farms is certified organic by CCOF.