Snowcap is an especially beautiful heirloom bean, ivory and coffee colored with burgundy markings. It cooks up plump with a rich, earthy, yet mild flavor and in this recipe simmers with fire-roasted tomatoes creating a thick, smoky, broth.

Serves 2-4

  • ½ lb. dried snowcap beans
  • ½ quart water
  • ½ cup yellow onion, chopped
  • 1-2 tsp. chili powder
  • 2 cloves garlic, minced
  • 1 can (14.5 ounces) fire roasted tomatoes
  • 1-2 tsp. salt
  1. Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water. In large pot combine drained beans, fresh water, onions, chili powder and garlic. Bring to simmer, then partially cover and cook, stirring occasionally, for 45 minutes. Stir in fire roasted tomatoes and salt and continue cooking until beans are very tender and broth is thick.