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Horto Beans
An Heirloom variety in the Cranberry Bean family.

Also known as: October or Cranberry Beans.
Tasting Notes: A firm texture and sweet, nut-like flavor makes this bean a favorite. Tasty and delicious bean cooked in soups, stews, and salads.

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: White Bean Hummus

1/2 pound dried Horto beans
1 lemon, juiced
1 teaspoon ground cumin
2 garlic cloves, chopped
1/2 cup Tahini paste
Salt and pepper
1/2 cup extra-virgin olive oil


To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.

Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.



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W13450 Cottonville Avenue
Coloma, WI 54930

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