Heirloom Beans

Heirloom beans are old bean varieties whose seed has been saved and handed down for generations. University of Georgia Cooperative Extension puts their age at 50 to several hundred years. Most are open-pollinated. That means the plants pollinate in nature, so saved seed grows the same bean again. Each heirloom cooks a little differently: a Marcella bean turns creamy, a Christmas lima turns velvety, and an ayocote keeps its shape through long cooking. The dried beans guide goes variety by variety, and how to cook heirloom beans covers soaking, salting and the pot.

Heirloom beans as a gift

A bag or two of heirloom beans makes a good gift for a home cook. Pair two or three varieties that cook differently, such as one creamy bean and one that holds its shape, and pack them in an empty gift box. Add a card with the cooking guide link so the first pot goes well. For more from one grower, see Rancho Gordo.

Where to buy heirloom beans

Dried heirloom beans and lentils from Rancho Gordo and Zursun are gathered on this page. The shop is at 263 Josephine Street in Cherry Creek, Denver, and products ship nationwide from theambrosianpantry.com. Visitors can ask staff questions in the shop. Dried beans keep in a cool, dry cupboard, and the cooking guide explains why older beans take longer to cook.