European Bean Collection

Three certified organic heirloom beans that form the backbone of European cooking — each one grown on small family farms using regenerative practices, and each one delivering the kind of silky texture and rich broth that makes simple food taste extraordinary. Cassoulet — The legendary French braise bean, now grown right here in the US. Large, creamy, and deeply flavorful with a light, herbal broth, these hold their shape through long, slow cooking while soaking up every bit of flavor in the pot. Grown by the Doudlah family in Wisconsin alongside sunflowers that act as a natural living trellis — just as they do in France. Flageolet — The elegant French classic. Delicate, velvety, and subtly sweet with a fresh, grassy broth that is nothing short of addictive. Famously served with lamb, but equally irresistible with a squeeze of lemon and good olive oil. Grown organically by Mike Heath and Alvaro Peralta in Idaho's Magic Valley. Cannellini — The great Italian white bean, done right. Silky, full-bodied, and impossibly versatile — from pasta e fagioli to white bean dip to a simple braise with sage and garlic. Grown by Fred and Cooper Brossy on their certified organic, no-till farm in Magic Valley, Idaho. 3 bags, each 1 lb in a 100% curbside recyclable standup pouch.