Orca Heirloom Beans for Dinner

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The Orca heirloom beans are also called Calypso, Yin-Yang and Vaquero. These beans are white and black and are grown in the Pacific Northwest of the United States, however are native to the Caribbean. These beans are a good source of fiber and iron as well as provide ten grams of protein per serving.

As you know I like to discover new foods and being a bean lover when I saw this orca beans at the store I had to buy them and bring them to my kitchen. I cooked these beans with water, garlic, cumin and salt.

Orca Beans Recipe

Chef Adriana Martin

The Orca heirloom beans are also called Calypso, Yin-Yang and Vaquero. I cooked these beans with water, garlic, cumin and salt. And used the pressure cooker.

5 from 4 votes

Print Recipe

Prep Time 5 mins

Cook Time 40 mins

Total Time 45 mins

Course Appetizer, side dish

Cuisine American Contemporary

Servings 15 servings

Calories

Ingredients

  

1x2x3x

• 1 bag of orca heirloom beans approximately 1 pound
• 5 cups of water
• 1 large garlic clove or three small ones.
• 1 tablespoon of cumin
• 1 tablespoon of sea salt
• 1 tablespoon of cooking oil

Instructions

 

• Clean the beans and rinse them with water. Place inside the pressure cooker and add the water, garlic and condiments and close.
• Cook the beans for 40 minutes on the stove. When ready use precaution when opening the pressure cooker. You have to follow instructions contained on the users manual.
• Serve de beans and enjoy as a side, eat alone or with your favorite rice.

Notes

You can cook the orca beans on the stove using a conventional pot however it will take more than 2 hours for them to be ready.  Same applies if decided to use a slow cooker. You can cook them there bit will take long hours.

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And I used the pressure cooker to save time. You can use a slow cooker or you can cook them on a pot in the stove however those will take around 60 – 90 minutes to cook in the stove and several hours if decided to use the slow cooker technique.

The taste of this orca heirloom beans is very good. They preserve their distinctive color after cooking. You can use these beans to prepare sides dishes, in soups and stews and to add to salads.

I think adding the orca bean to a chili will be a great idea too. Using something different from the traditional red pinto beans is always a welcome change.

At home, we like to eat beans with rice, so I served the orca beans on top of rice and to complement a delicious Mexican Adobo Pork Shoulder. The spiciness of the pork combined with the creaminess of the beans and the rice make it a perfect combo.

The orca beans are a specialty product and can only be found in stores that sell gourmet or specialty food ingredients. If you find them I encourage you to try them and cook them following my recipe. They are very tasty. Besides beans are also a good ingredient that complement our everyday menu too.

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Chef Adriana Martin

Adriana Martin is a home chef and founder of adrianasbestrecipes.com. She is a Latina food writer specializing in recipe development influenced by Mexico's culinary culture and European cuisine. Her grandmother taught her how to cook, and now her mission is to inspire others to make homemade meals. Adriana teaches online cooking classes, is a trained food stylist and photographer, and has published thousands of recipes online. She is the author of "The Best of Mexican Cooking – 75 Authentic Home-Style Recipes for Beginners", "The Super Easy Taco Cookbook," and "Taco Obsession." LATISM has recognized Adriana as one of the Top 100 most influential Latina bloggers, and Telemundo awarded Adriana the TECLA Awards under the category of best food creator.

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