Snowcap Bean
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Big, potato flavor and texture. Ideal for soups and chowders.
Snowcaps are large beans with a distinct resemblance to everybody's favorite tuber, the potato. They have an old-fashioned, Yankee-style goodness that pairs well with bacon or ham.
This bean was a favorite when presented to our Bean Club and we're happy to offer a very limited supply to you.
Limited production.
Cooking Suggestions
From the Rancho Gordo Kitchen
Cooking Instructions
Similar to
Yellow Eye, Papa de Rola
Latin name
Phaseolus vulgaris
Country of origin
USA
""
Heather Irwin
Sonoma Press Democrat
CUSTOMER REVIEWS
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Verified Customer Reviews
Taste like mashed potatoes
I am from New Mexico so I grew up on pinto beans and chiles. My father in law raved about these heirloom beans and he is a GREAT cook so I was excited to try them. We had the Corona beans and they were good but these Snow Caps were excellent! I just added olive oil, salt and pepper and my husband and I loved them. Normally we have cheese, lemon and tortillas with our beans but not with snow caps.
Review on 16/01/2018
The World’s Best Bean
Snowcap beans are incredibly delicious! Both broth and bean are wonderful. Try a dab of chimichurri and a corn muffin with a bowl of snowcap beans. Bliss.
Review on 21/07/2022
Delicious!
These are hearty and meaty! I kept sneaking spoonfuls of plain beans while I put away our leftovers-- though they are delicious with a bit of garlic and oil, too.
Review on 31/07/2022
potato-y
Too potato-y for me. Like new potatoes, not creamy ones like yukon gold. Glad these are here for the folks who are into this sort of thing. I'll stick with the many other varieties here that are creamy or delicious. I do love the fact that there is such a range of textures and tastes offered here.
Review on 17/08/2022
A new favorite
Got these Snowcaps in the Bean Club and they're exceptional. Very easy to achieve a uniform texture on the stovetop, plus the flavor really does have a "potato" quality to it. We cooked them with lots of garlic and a bit of kelp, then served them in their broth, topped with chopped tomato, onion, cilantro, chile and lime juice. As winter comes, will try them in shellfish chowder. I think these have an affinity for saline/ocean flavors, just like potatoes.
Review on 10/09/2022
