Appaloosa Beans - 1.75 lbs.


Appaloosa (Phaseolus Vulgaris) beans are related to the Kidney Bean. A hybrid of the Pinto Bean. The Appaloosa bean is an elegant, elongated bean. The front portion of the bean is ivory colored; the posterior end is a speckled purple and mocha. The Appaloosa bean is about 1/2 long with the speckled markings similar to Appaloosa ponies. This bean has a mild flavor and firm texture. The Appaloosa was developed in the area of Eastern Washington & Northern Idaho known as the Palouse. This particular bean can be used in chili, or cooked and mashed (like the Pinto) with a hot sauce and served as a side dish. Use some creativity, and mash with onions, hot peppers and tomatoes

Suggested Use:
Appaloosa Beans make tasty refried beans and are super with hot chiles. Use them in chicken stew, seasoned with sage and rosemary. Appaloosa beans are a hearty addition to casseroles and soups.

Nutritional Information:

Appaloosa beans, 1/4 cup (44g)
Calories: 80
Protein: 9g
Carbohydrate: 24g
Total Fat: 0.0g
Fiber: 15g

Recipe Idea:

Appaloosa Frijoles

2 cups purple appaloosa beans
6 cups water, as needed
8 1/2 ounces beer
2 teaspoons bacon drippings or peanut oil
1 large red onion, chopped
2 garlic cloves, minced
2 or 3 dried serranos, chopped
2 dried morita chipolte peppers, chopped
1 teaspoon chili powder of your choice (we recommend the aji amarillo for a nice earthy, fruity flavor)
1 teaspoon salt


  1. Soak the beans overnight or at LEAST soak them for two hours in warm water
  2. Drain the beans, and add them to a stockpot or a large, heavy saucepan. Cover them with the water and beer. Simmer the beans, uncovered, over low heat.
  3. After 1 hour, stir the beans up from the bottom and check the liquid level. If there is not at least an inch more water than beans, add enough hot water to bring it to that level. Simmer the beans another 30 minutes, then check them again, adding water as needed.
  4. When the beans are well softened, add the remaining ingredients, and continue simmering. Cook at least 15 more minutes, keeping the level of the water just above the beans.
  5. The beans are done when they are soft and creamy but not mushy, with each bean retaining its shape. There should be extra liquid at the completion of the cooking time, although the beans should not be soupy. If you want the liquid a little thicker, squash a few of the beans in the bottom of the pot with a potato or bean masher.
  6. Serve the beans immediately with warm corn tortillas, or cover them and keep them warm for as long as 1 hour or let them cool, and refrigerate or freeze them for later use.

Add to Cart:

  • Model: B02AJ
  • Shipping Weight: 1.75lbs
  • 6 Units in Stock
  • Manufactured by: D'allasandro

This product was added to our catalog on Friday 04 April, 2008.

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