Yellow Eye Beans 24oz

Yellow Eye Beans 24oz

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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.

  • Surfas Product
  • 16 oz / 454 g

Yellow Eye Baked Beans
Serves 2-4

  • 1 cup dried Yellow Eye beans
  • 2 tbsp. olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 slices smoked bacon, cut in one-inch pieces (optional)
  • 1/2 cup canned crushed tomatoes
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. maple syrup
  • 1 tsp. prepared yellow mustard
  • salt to taste (less if bacon is used)
  • black pepper to taste
  1. Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water. In pot, add drained beans, cover with two inches fresh water, bring to a slow boil, reduce heat and simmer uncovered until tender (35-45 minutes). Reserve some bean liquid for casserole.
  2. Preheat oven to 325 degrees. In fry pan, heat oil and sauté onion for 4 minutes. Add garlic and bacon (if using) and cook 2 minutes more. In casserole, combine drained beans with onions and rest of the ingredients. Cover dish with lid or foil. Bake for 1 hour, checking twice for drying. If beans begin to look dry, stir in extra bean water or plain water. Serve warm.