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Good Mother Stallard Beans are an heirloom variety found in America, particularly the South. These plump burgundy and white speckled pulses (another name for seed of the legume plant) have an earthy, nutty flavor and creamy texture, making them a good go-to bean for soups and casseroles. They came onto the bean scene around the 1930s, and are still around thanks to the preservation efforts of collector John Withee in the 80s. He collected over 1,000 beans and eventually donated them to the Seed Saver Exchange. Today these delicious legumes are prized for the flavorful liquid they produce when soaked in soups and broths.
Superfood stat: Good Mother Stallard Beans have 22 grams of protein per 100 grams, and contain zinc, magnesium, potassium, iron, thiamine, phosphate, manganese and folate.
Good for: Vegetarians, vegans, and those looking to strengthen the immune system and digestive tract.
How to store: Don’t spill the beans! Keep them in an airtight container in a cool, dry place, and their shelf-life will be around a year.
How to cook: When ready to use, give them a soak overnight and then rinse and sort them before cooking.
Retail Packaging Serving Size: There are approximately 7 servings per 22 oz bag.
Allergy note: Packaged in a facility that handles Lupin and Tree nuts. All our beans are gluten-free and non-GMO, grown here in the USA!
Fun Fact: Wondering who the Good Mother Stallard Beans were named after? The answer is Carrie Belle Stallard of Wise County, Virginia. She donated the beans to collector John Withee, and he christened them “Good Mother Stallard” after her.