Trout Bean


Originally from Germany, but now grown in the U.S., Trout beans, are also know by the name Jacobs Cattle in the northeast. The bean has a striking maroon and ivory coloring and a smooth, creamy texture and mild flavor making it ideal for soups.

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Trout Bean Soup Print
Serves 4

  • 1 cup dried Trout beans
  • 4 cups water
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 garlic clove, chopped
  • salt and pepper to taste
  • Garnish: sliced green onions, finely chopped jalapeno chili, sour cream, and tomato salsa
  1. Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans thoroughly with cold water.
  2. In soup pot, add beans, water, onion, carrots, celery and garlic. Bring to slow boil, lower the heat and simmer, partially covered, until the beans are tender, about 1 hour. Add salt and pepper and serve beans with desired garnishes.

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