Heirloom Beans - Named for its yellow spot at the eye of the bean.
- Excellent source of fiber and a good source of iron.
- GMO free. Gluten free.
- Certified Kosher by Blue Ribbon Kosher. See the North Bay Kosher List.
- Not for sprouting.
Common uses: Yellow eye beans are great in salads and stews.
Packaging: Bagged selections are in resealable poly bags. Bulk box orders use sealed plastic bag inside sturdy cardboard box.
Allergen Information: Processed in a facility that also handles cereal grains, peanuts, tree nuts, and soybeans.
A popular gift item: Use our multiple-address and gifts-messaging features to send these unique heirloom beans to friends and family.
I made a delicious soup with these yellow eye beans. They cooked up perfectly and were complimented by the other ingredients.
(Posted on 11/6/2015)
Your selling a 1 pound bag of peas for 10.00 ?
When Winn Dixie sells their beans for 2.20 and expect at least 5 to10.00 for shipping. You are ridiculously over priced and arrogant to charge so much.
(Posted on 6/12/2015)
Yellow Eye Beans are best cooked as baked beans with molasses. Yummy!
(Posted on 11/8/2014)
I am from the south where when I was a kid we ate these all the time. Here in the north, (Ohio) markets don't even know what they are. So I had to order them online. They are a great bean soup and also good with corn bread crumbled and mixed with them. Thanks North Bay.
(Posted on 9/5/2013)
I really like these yellow eye beans. I tend to cook beans by themselves, and wanted a new flavor for side dishes for meals. I made these beans with onions, salt, pepper, and pork broth. I thought they were extremely tasty. The beans have a creamy consistency. The skin of the beans are not as thin as some of the beans I have tried, but I liked these beans a lot.
(Posted on 8/16/2013)
I never thought yellow eye beans had much potential (hardly knew of their existence) until I used them to make a truly delicious soup today! I simply put them in the slow cooker in the morning, left the setting on low all day, and added some cut-up kielbasa mid-afternoon. The soup didn't even need salt or pepper. Served with a green salad, it was the perfect meal for a cold March evening. So another great product from this reliable and inventive company.
(Posted on 3/27/2013)
I had bean soup made with these beans. The texture and firmness made them a perfect bean for soup.
(Posted on 3/5/2013)
Yellow Eye Beans
Easy to Prepare — a little makes a lot
- First, sort beans for any foreign matter and then rinse. Some cooks like to do a preliminary soak by soaking beans in water overnight or for at least 8 hours.
- After optional soaking drain and rinse beans.
- Next, place beans in a pot, cover with sufficient water, and bring to a slow boil. Reduce heat and simmer until tender, adding water as needed. Simmer time will vary depending on soak time and size of bean.
- Alternatively, some cooks prefer to use crock pot techniques.
- Note: As with any supply of dry natural beans, this product may contain small pebbles, so please remember to sort your beans first.
Yield — 1 cup weighs about 1/2 pound. 2 cups of dry beans equals about 4-5 cups cooked beans.
Storage — Best if used within 24 months. Store tightly sealed in a dry location away from sunlight.
Serv.Size 1/4 cup dry
Fat Cal. 0
*Percent Values (DV) are based on a 2,000 Calorie diet.
|Total Fat 1g||1%||Total Carb. 21g||7%|
|Sat. Fat 0g||0%||Fiber 9g||36%|
|Trans. Fat 0g||Sugars 1g|
|Cholest. 0mg||0%||Protein 8g|
|Vitamin A 0% • Vitamin C 0% • Calcium 6% • Iron 15%|
Please contact us for specification on this product.
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