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Located in the Kootenai River Valley of North Idaho
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are white with a big light brown spot around the eye. They date back to 1860's in New England, used for "Boston Baked Beans".
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.
Stueben Yellow Eye Beans with Sausage
1 lb. Stueben Yellow Eye Beans
3/4 lb. Linguica Sausage (or Italian Sausage or Chorizo),
in 1/4 inch slices
1 medium onion, chopped
4 cloves garlic, minced
1 Tbsp ground cumin and 1 tsp oregano
8 oz tin tomato sauce
1/2 cup Tomato Ketchup
3/4 cup dry red wine
2 tsp cinnamon
1/2 tsp white pepper
Prepare Beans: Rinse and pick over beans. Pour boiling water
over beans to cover by 2 inches, cover and leave for 1 hour.
Drain, rinse, and cover with fresh water. Bring to a boil, cover
and simmer until tender (checking at 20 min.) Drain and leave
in pot.
Assemble Dish: Saut? sausage slices in a skillet, then remove
and add to beans. Drain excess fat from skillet and saut? onions
and garlic until soft. Add cumin and oregano, mix well and add
to the beans. Deglaze skillet with water and add to beans. Add the last
5 ingredients and simmer for about 45 minutes. Serve with salsa.
Great with cornbread.
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