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European Soldier

These Heirloom beans resemble a tiny, toy 18th century soldier due to their long white body
with reddish “eye” markings earning them their name, European Soldier bean.

Also known as: 'Haricot St-Esprit à Oeil Rouge' or 'Holy Spirit in Red Eye' bean.

Tasting Notes: Known as a baking bean, they are also known as Red Eye beans and can replace almost any bean from the white bean family in recipes.


Equivalents:
1 pound of dried beans = 2 cups dried beans = 6 cups of cooked beans.

   
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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.

Recipe: Baked Beans

1 1/2 pounds dry Horto, Yellow Eye, European Solider, or Navy beans
1 onion, sliced
2 ounces molasses, (honey or maple syrup can be substituted)
1 tablespoon dry English mustard
6 ounces brown sugar
5 ounces tomato sauce
Salt and freshly ground black pepper
2 bay leaves

Directions
Soak the beans overnight in plenty of cold water to soften them. Drain away the water when ready to prepare your baked beans and rinse under cold water to remove any sand or grit.
In a large pot with plenty of water, simmer the beans with a touch of salt until they start splitting. Skim the top regularly and add water if the level falls below the beans. Drain and reserve the liquid.
Allow the beans to cool down for 1 hour before handling. Preheat oven to 225 degrees F.
Add the beans back to the pot. Add the sliced onion, molasses, mustard, brown sugar, tomato sauce, and the remaining cooking liquid to the pot. Add more water to cover the beans if there is not enough cooking liquid. Season lightly with salt and pepper and add the bay leaves.
Bake the beans, covered, for 12 hours overnight. Check in the morning to see if you need to add a touch of liquid. If not, beans are ready to eat.

 

   
   

 


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