Calypso Beans are going home with half our members this week and the other half next week. They're beautiful heirloom beans and sometimes known as Ying Yang because of their unique markings. They are similar to Pinto Beans, mild flavored and a little starchy in texture, but related to Kidney beans.
We've left the shelling to our members, not just because it would take us a very long time to shell all the beans for our members this year but because it is part of the fun of getting them straight from the farm! Sitting around with friends while shelling these beauties or while watching the tele is quite satisfying. We're often found inside doing these sorts of things each Fall and it's one of the reasons we're looking forward to the upcoming season.
If you're unused to cooking with dried beans, please check out the useful site below. It's pretty thorough and straightforward:
Preparing and Cooking dried beans for use in recipes.
Recipes:
Calypso Beans, Tomatoes and Poblano Peppers Stew
Calypso Bean Salad
Past the long-winded commentary on this blog, you'll find a Mediterranian style dish that uses a lot of non-local ingredients found for a reasonable price at Trader Joe's. Sounds intriguing if you're willing to go the distance.