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The Bean Report

Contributed by Pete Smith


  • 1 package Laurel Hill Heirloom Beans
  • 2 tbsp canoloa oil
  • 1/4 C each of red and green pepper
  • Bunch of chopped scallions(including some greens)
  • 2 cloves chopped garlic
  • 12 oz can of stewed tomatoes
  • Pinch of sea salt mediterranean mix
  • 1/4 tsp crushed dried chilis
  • 1tsp cumin
  • Chopped cilantro 
  • Grated cheddar


  1. Soak 1 package Laurel Hill Heirloom Beans overnight.
  2. In the morning, drain and cover again with fresh water.
  3. About three hours before eating, drain the beans and cover with fresh water, just covering the beans by an inch or so.  Bring to a boil and simmer for about 2 hours until tender. Drain.
  4. In a large skillet, add a few tablespoons of canola oil and sauté ¼ cup each of diced red and green pepper, a bunch of scallions chopped (including some greens) two cloves of chopped or squeezed garlic.
  5. Cook until veggies begin to get soft.
  6. Add a small can (12 oz) of stewed tomatoes. Bring to a simmer.


  1. Cooked beans, a pinch of Sarah’s sea salt Mediterranean mix ¼ tsp crushed dried chilis
  2. 1 tsp cumin
  3. Cover and let simmer for up to ½ hour to let the flavors mellow.
  4. Serve with chopped cilantro and a little grated cheddar.

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