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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.
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.