The Yellow Eye Stueben Bean is related to the Kidney Bean and has a mild flavor and firm texture. This bean will retain its color after cooking and is also referred to as a Dot-Eye Bean, Molasses-Face Bean and a Yellow-Eyed China Bean. They are commonly grown in Michigan, Idaho and California.
Suggested use: The mild flavor of this bean does well when bland dishes are desired or the bean can be used for carrying any strong flavor: Good when cooked with Portobella or Black Trumpet Mushrooms.
Prep: Soak overnight in plenty of water. Drain, rinse and place in a large pot with lid. Add enough water to cover the beans plus 1 inch. Bring to a boil for 3 minutes, reduce heat and simmer, covered, for 60-90 minutes until tender. One cup dry yields 3 cups cooked.
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