Feast for the Future brothy beans

Feast for the Future brothy beans


In May of 2024, Primary Beans, Seattle’s Bake Shop, creative studio a big idea, and Dana’s Cowin’s Progressive Hedonist joined forces for a delicious feast and inspiring conversation around the relationship between caring for ourselves and the earth. Together, we celebrated the possibilities that open up when we realize that we don’t have to choose between our own joy and prosperity and caring for the planet.

Our brothy Orca beans received rave reviews all night, so we wanted to share the recipe for you to enjoy. To continue the ethos of the event, we ask that you consider doing a little bit of reflecting while you eat your beans: What's one action or ritual you can integrate to deepen your connection to the planet?


Featured bean: Orca

Other beans to try: Southwest Red, Cranberry, Ayocote Morado

Take 'em from dried to cooked with our guide

Print recipe here



  • 1 lb Orca beans
  • 2-3 Parm rinds (large chunks)
  • 1 leek, white and light green parts, thinly sliced
  • 2 stalks celery, chopped
  • 1 bulb fennel, chopped
  • 4 tbsp olive oil
  • 1-½ tsp salt + more to taste
  • 1 tbsp lemon juice 
  • Optional toppings: crème fraîche, herb oil, fresh tarragon, lightly pickled veggies, chile flakes
  • Fresh sourdough bread, for serving


Prepare the beans: Cook beans with spices, salt, and olive oil according to the Primary Beans cooking guide. 

Adjust seasoning and serve: When done, add lemon juice, adjust salt level if needed.
Top with toppings of your choice and enjoy with fresh sourdough bread!

Southwest salad with Primary Beans Southwest Red beans

Southwest beans with toasted hominy and honey tomatillo vinaigrette

Baby Butter beans with artichokes and swirled spring sauce

Baby Butter beans with artichokes and swirled spring sauce