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Yellow-Eye

White with a big light brown spot around the eye, yellow-eyes date back to 1860's in New England.

Also known as: Dot-Eye bean, Molasses-Face bean, Yellow-Eyed China bean,
Butterscotch Calypso bean, Hoppin’ John beans or Steuben Yellow-Eye beans

Tasting Notes: They are used for "Boston Baked Beans". The subtle, almost sweet flavor of the Maine Yellow Eye makes it ideal for many African and Indian dishes. These beans hold their shape and are therefore good in dishes which highlight beans.


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: Sweet N Sour Beans

8 bacon strips, diced
2 medium onions, halved and thinly sliced
1 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
½ cup dried Horto beans, rinsed, soaked, cooked
½ cup Yellow-Eye beans, rinsed, soaked, cooked
½ cup dried European Solider beans, rinsed, soaked, cooked
½ cup dried Pinto beans, rinsed, soaked, cooked
½ cup dried Calypso beans, rinsed, soaked, cooked
½ cup dried Black Turtle beans, rinsed, soaked, cooked

Directions:
In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil.

Directions:
In a 5-qt. slow cooker, Add beans. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.

 

   
   

 


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Coloma, WI 54930

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