Shagbark dry bean varieties are today's generation of beans that have been at the heart of indigenous foodways in the western hemisphere, where they are native and have been cultivated for thousands of years. Shagbark’s Organic dry beans are fresh from this years harvest, rather than stored for years on warehouse shelves, so they yield the benefits of a shorter cooking time, richer flavor, and superior texture.

Organic Black Beans (Black Turtle Beans)

Organic Black Beans have been the heart of native foodways of North, South, and Central America, loaded with protein, fiber, magnesium, and antioxidants. The black bean is a small, shiny variety of Phaseolus vulgaris, especially popular in Latin American cuisine, and can also be found in Cajun and Creole cuisines of south Louisiana. Black beans are native to the Americas. The so-called Black Turtle Bean has a dense, meaty texture, which makes it popular in vegetarian dishes, such as frijoles negros and the Mexican-American black bean burrito. It is a very popular bean in various regions of Brazil, and is used in the national dish, feijoada. It is also a main ingredient of Moros y Cristianos in Cuba, and is served in almost all of Latin America, as well as many Hispanic enclaves in the United States. A field of black turtle bean plants stands out among the ubiquitous soybean, primarily because of the distinctive purple flowers.

Grown at Andrews Organics Farm in Defiance County, Ohio, Shagbark’s organic black beans are fresh from this years harvest, rather than stored for years on warehouse shelves, so they yield the benefits of a shorter cooking time, richer flavor, and superior texture.

Organic Pinto Beans

A nutrient-dense legume, the pinto bean contains many essential nutrients and is very low in saturated fat. It is a good source of protein, phosphorus and manganese, and very high in dietary fiber and folate. Rice and pinto beans, served with cornbread or corn tortillas, are often a staple meal where meat is unavailable, their combined amino acids forming a complete protein source.

In Spanish, they are called frijol pinto ([fri.ˈxol ˈpin.to]), literally "speckled bean", and in South America it is known as the poroto frutilla, literally "strawberry bean". The pinto was also one of the first beans to be mechanically processed and has been used widely in Appalachia and in the South where it was once a staple, especially during the winter months. Some organizations and churches in rural areas still sponsor "pinto bean suppers" for social gatherings and fundraisers. The Pinto is known scientifically as Phaseolus vulgaris.

Grown for us at Andrews Organics Farm in Defiance County, Ohio, Shagbark’s organic pinto beans are fresh from this years harvest, rather than stored for years on warehouse shelves, so they yield the benefits of a shorter cooking time, richer flavor, and superior texture.

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