Size: 16 ounces
The beans are grown in the remote Huancalavilca region, east of Lima, between the altitudes of 7,000 and 10,000 feet, by an association of small farmers using organic cultivation practices. The farmers grow maize along with the beans in a symbiotic relationship where the corn stalk becomes the beanpole. This is a similar method to how French Tarbais beans are grown and harvested.
Preparation: Soak the beans for 6-8 hours in fresh water. Drain and cook until tender. Wonderful in soups, salads, casseroles, or even baked. Firm and flavorful!