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2 reviews
A
Adam Wiener I used the Zuni golds to make a poor man's cassoulet (who has the time to cook for an entire day) and it was amazing. I soaked them overnight, boiled for about 45 minutes and then baked in the oven in the pot with the rest of the ingredients for about 90 minutes. The beans were tender and truly absorbed all the flavors of the dish while adding some texture. It was a big hit with my wife and my guests (her parents!)
S
Sara A. These are the creamiest texture bean I've ever tasted. I love the size and flavor too. I cooked them simply, with sauteed onion in lots of olive oil and herbs de provence and they were DELICIOUS. I enjoyed them more knowing that these beans are sustainably grown by farmers who care about stewardship of our land.
A
Adam Wiener I used the Zuni golds to make a poor man's cassoulet (who has the time to cook for an entire day) and it was amazing. I soaked them overnight, boiled for about 45 minutes and then baked in the oven in the pot with the rest of the ingredients for about 90 minutes. The beans were tender and truly absorbed all the flavors of the dish while adding some texture. It was a big hit with my wife and my guests (her parents!)
S
Sara A. These are the creamiest texture bean I've ever tasted. I love the size and flavor too. I cooked them simply, with sauteed onion in lots of olive oil and herbs de provence and they were DELICIOUS. I enjoyed them more knowing that these beans are sustainably grown by farmers who care about stewardship of our land.
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