Cool Beans

Yesterday, we hit the Berkley Bowl, a famous independent grocery mecca in Berkley, CA. This grocery specializes in offering a huge variety of organic and natural products. The produce section alone is mind-blowing. But we spent our time in the bulk food bins on this trip.

These beautiful Orca (aka Calypso) Beans caught my attention; so we brought them home to see what we could do with them and how they would compare to our standard black beans.

NUTRITIONAL INFORMATION

BLACK BEANS–1 Cup Cooked
Calories 227
Fat 1g
Carbohydrates 41g
Fiber 15
Protein 15

ORCA BEANS–1 Cup Cooked
Calories 240
Fat 1g
Carbohydrates 46g
Fiber 28g
Protein 24g

 

 

 

 

Clearly, the ORCA beans dominate when it comes to fiber and protein, but that’s not where it ends. These beautiful beans cook twice as fast as black beans and don’t require any overnight soaking. But how do they taste and how do we serve them?

Recipe: Simple Orca Bean Bowl 

Ingredients:
2 cups of dried orca (calypso) beans
5 cups of water
1 teaspoon of salt
3 teaspoon olive oil
1 cube Knorr Vegetable Bullion
1 cup onion
3 cloves of minced garlic
1/4 cup fresh basil
1/4 cup fresh parsley
salt and pepper to taste

1–Rinse beans and remove any rocks or other strange items that may be lurking. Boil them with 4 cups of water for 1 hour with a teaspoon of salt and 1 teaspoon of the olive oil.

2–While the beans boil and in a large pot, add 2 teaspoons of olive oil, onion, garlic, basil, and parsley. Sauté that for 3 minutes or until the onions become translucent.

3–When the beans are finished boiling, rinse them and add them to your sauté pot with 1 cup of water (or more if you like your beans soupy) and the cube of vegetable bullion (hint: dice up the bullion cube before you toss it in so that it dissolves faster). Simmer for 20 minutes, stirring occasionally so the beans don’t stick to the bottom of your pot.

Now, make your bowl:

dsc_7948
We live on bowls around here. Our standard is to layer greens, then mixed grains, then get crazy. In this case, we added carrots, celery, an heirloom tomato, tiny roasted potatoes, and of course, our beautiful new beans. Oh and we sprinkled all that with goat cheese, because it is goat cheese.
dsc_7935
What, 2 cups of dried beans makes a TON of cooked beans? Exactly, put the rest in 8 ounce containers and freeze them for next time.

This article was originally published on www.groundingup.com.

Comments

2 comments on “Cool Beans”
  1. Very interesting, amazing info. Thanks for drawing attn to this pretty bean. Ive never cooked these before. When u say 2 dry cups makes a TON, exactly how much do u think it makes? 😊

    1. jeslarussa says:

      Thanks for the feedback. I think it makes about 4 cups when the beans are prepared. That is a lot of beans for my little family, so we freeze them in mason jars and then just reheat as needed.

Leave a Reply