Supplying the world's finest

Michigan grown beans 

since 1996.

Black Beans

 The black turtle bean is a small, black, oval shaped bean. They turn a dark brown color when cooked. This is a common bean in South and Central America. 
High in iron, the black turtle bean has an earthy, sweet flavor. They cook up in 1/2 to 1 hour, expanding three times their dry size and are often served in thick soups with rice. This bean is a basic staple for many Mexican, Caribbean and Latin American soups and side dishes.

Bush Cranberry Beans

 The cranberry bean is a large, knobby round beige pod splotched with red, which disappears with cooking.  They are most often used in soups, salads, chili and Creole dishes.

Light Kidney Beans

 Kidney beans are a robust bean with a full bodied flavor and soft texture. They can come in many different sizes and colors but in the US are a predominantly light red, kidney shaped bean. They are mostly used in making chili but are also widely used in salads and rice dishes. Kidney beans cook in 1 to 2 hours after being soaked for several hours. This bean is very popular in Mexican, Brazilian and Chinese dishes. Kidney beans go well in most any dish calling for large, firm bean.  

Navy Beans

 The navy bean, also known as the pea bean, originates from Italy and is prized for it's smooth texture and nutty flavor. The 'white pea bean' was such a popular food on America's early naval vessels it became known as the navy bean. It is a small white oval, mild flavored bean that when cooked has a powdery texture. They are most often used when making pork and beans or baked beans. Most always found in minestrone soup, they can also be used in other soups and stews. One cup of dry beans makes about 2-1/2 cups of cooked beans and takes about 1 to 2 hours for them to cook. The navy bean substitutes well for great northern beans or baby limas and is also good in salads.

         Great Northern Beans  

 The great northern bean is a white, oval shaped medium sized bean about twice the size of navy beans and black-eyed peas. The great northern bean has a mild flavor with a powdery texture and is used in the same dishes as the more common navy bean. They are great in baked beans, casseroles and anywhere a mild flavored bean is called for. They cook in approximately 1 hour and are most often used in soups, stews and casseroles and can be substitutes for navy beans or lima beans.

Pinto Beans

 The pinto bean, a member of the kidney bean family, is an oval shaped, tan colored bean that's mottled with a light brown pattern on it's shell. It's very popular across the Southern United States and is the most common bean eaten in the US with a consumption rate of almost 45% of all the beans eaten. Part of the reason for this is they are generally the cheapest bean you can purchase. But that doesn't mean they are cheap in nutrition or flavor. The nutrition in pinto beans compare favorably with their higher priced cousins and they have a pleasant, earthy flavor and powdery texture that blends with many other foods. They are popular for making chili, soups and baked beans and can be substituted for recipes calling for kidney or red beans. After soaking, pinto beans require about 1-1/2 to 2 hours to cook, increasing 3 times their dry volume during which time they lose their mottling and turn a nice brown color. Pinto beans are a favorite when making refried beans. You can safely substitute pinto beans when your recipe calls for kidney, anasazi, Roman or borlotti beans.