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Located in the Kootenai River Valley of North Idaho
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This rare heirloom bean has survived many hardships. It is half-white and half-black with distinctive sharp boundaries that curve around the bean. Blends well with fresh corn. Also called "Ying Yang".
Basic Bean Cooking Instructions
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.
Black Calypso Beans and Grilled Tuna Salad
1 cup dried Black Calypso Beans
8 oz fresh Ahi tuna
1 head of romaine lettuce
2 Roma tomatoes, cut into wedges
1 red onion, sliced
2 Roma tomatoes, diced
1 clove garlic, minced
1 lemon, juice thereof
3 Tbsp red wine vinegar
2 Tbsp basil, chopped
2 Tbsp parsley, chopped
2 Tbsp extra virgin olive oil
2 Tbsp plain yoghurt
1 Tbsp capers
Salt
Freshly ground pepper
Soak beans in cold water overnight, Drain. Cover beans with fresh water and simmer for 1-1/2 to 2 hours. Cool beans under cold running water. Grill tuna rare and cut into 1 inch cubes. Line large plate with romaine and tomato wedges. Combine all other ingredients in large bowl. Salt and pepper to taste. Toss and place on lined plate.
Serves 4 to 6.
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