Recipes

Sheet-pan roasted fennel with Primary Beans Mayocoba beans

Sheet-pan roasted fennel with creamy beans

This sheet-pan meal from @theonlypodge combines savory, roasted fennel and rich, nutty Mayocoba beans, which come together in an unexpected way.

Marinated bean salad with Primary Beans Organic Flageolet beans

Marinated bean salad with chicory, feta, and mint

Tender yet firm Flageolet beans and crunchy chicories are the perfect palette for the juicy and bright floral dressing.

Bean and radish salad with tarragon

The springiest of salads! Delicate Flageolet beans, crunchy radishes, and tender herbs, all come together in a salty and tangy dressing. We like it spooned over crusty bread.

Pasta alla Genovese with Primary Beans Organic Flageolet

Pasta alla Genovese with Flageolet

Pasta alla Genovese, but with a twist. The Flageolet adds a satisfying heartiness and the Fusilli is the ideal pasta shape for holding onto the vibrant green sauce.

Chicken Basquaise with Primary Beans Flageolet beans

Chicken basquaise with Flageolet

Inspired by Chicken Basquaise – a chicken and pepper stew from the Basque-Pyrenees in southwest France – this one-pan dinner gets the very French addition of Flageolet beans.

Beans au gratin

This one pot dish – inspired by the classic potatoes au gratin – hits all the marks: it's creamy, luscious, and delicious; takes no time at all to prepare, and is great for both dinner parties or weeknights.

Brothy beans with sauteed mushrooms and sage pesto with Primary Beans Cranberry beans

Brothy beans with sautéed mushrooms and sage pesto

We developed this recipe to highlight fall’s bounty: creamy beans are topped with earthy sauteed cremini mushrooms and nutty sage pesto. Don’t forget the crusty bread!

Herby marinated white beans

This recipe by Annie Lucey is low maintenance and big on flavor, which makes it perfect for summer dinner parties or even Sunday meal prep. Serve immediately or pop into the fridge.

Brothy beans with gremolata and Greek yogurt

Herby gremolata (chopped, never blended) adds color, zippy flavor, and texture, and stirring in Greek yogurt brings a tangy brightness to the broth.

Primary Beans Organic Chickpeas with chicories recipe

Fall chickpea salad with charred chicories

Lemony marinated chickpeas, salty crumbled feta, and a silky spicy dressing round out the charred chicories. Best of all, it’s satisfying enough as a standalone dish.

Panzanella recipe with Primary Beans Ayocote Blanco beans

Peak-summer panzanella

The best combination of two of our favorite “heirlooms”: tomatoes and beans! We’ve loved panzanella ever since we discovered this pure genius of a salad. The beans marinate in the salty vinaigrette.

Beans on toast recipe with Primary Beans Cannellini beans

Creamy beans on toast

A no-recipe recipe that is a must-have for your back pocket. Never forget: good, crusty bread is the perfect vessel for creamy beans. Which beans to use? Creamy beans with delicate skins...

Baked beans with greens, dill, and yogurt

For those of you who love one-dish dinners that don't compromise on complexity of flavor, this one’s for you. Inspired by Greece’s way with beans, this recipe uses a traditional technique...

Botanica’s bean tartine recipe by Primary Beans

Botanica’s bean tartine with sage-pistachio pesto

This stunning recipe comes from Botanica, one of Los Angeles’s leading vegetable-forward restaurants. Primary Beans and Botanica partnered up for a 10-day food festival...

Creamy beans with herb oil

A bowl of creamy beans topped with a smooth, vibrant herb oil is the perfect dinner when life is busy and people are hungry. Plus, the leftover herb oil is great for vinaigrettes and drizzled over...

Beans with greens and sausage recipe by Primary Beans

Friday night beans, greens, and sausage

I probably make this every-other-Friday (at least). It’s easy enough to make after a long work day, but special enough for it to feel like a Friday.

Cassoulet recipe with Primary Beans Michelet beans

Pared-down cassoulet

Deceptively known as “peasant fare” in France, cassoulet is as technical as it gets when it comes to beans. Beans are the backbone of this dish and work their magic by absorbing the many flavors...

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Great beans, but soo many rocks

My partner and I love using these beans as the base for big batches of breakfast burritos. They stand up really well to being cooked, frozen, and reheated. Unfortunately, we find rocks in these beans more often than any other variety or vendor we’ve ever tried. I visually inspect, run my hands through, and rinse in a colander, but some always make it through. I can’t move the beans one by one into the pot before cooking to stave off the fear of cracked teeth, so we’re going to go with different beans/vendors in the future.

Thank you so much for taking the time to share this feedback with us. We’re truly sorry to hear about your experience with our Flor de Mayo beans—it’s not the kind of impression we want to leave. These beans are harvested with care and hand-sorted to remove any agricultural debris, so we regret that a few sneaky rocks made their way through. While we strive for perfection, we always recommend giving your beans a quick once-over before cooking to catch anything we might have missed. We’d love the opportunity to make this right and send you a replacement bag. Just send us a quick note at hello@primarybeans.com. Thanks again!

Southwest gold beans are creamy and delicious

These beans really do deliver - so creamy and full of flavor.

No Pressure Cooker Necessary

I soaked the beans in cold water for a day, and then put them in a double boiler to cook all evening over a small flame on the stovetop. They cooked up just fine. A double boiler is much cheaper and easier to use than a pressure cooker!

Good but not my favorite

I made red beans and rice with the Flor de Mayo beans. It was tasty, but what I don’t like is the thicker skins on these beans. I think I’m leaning toward some of the more delicate varieties. I love these beans however, and highly recommend then to my friends

Beans 'n' Rice 5 star, but couldn't get it to work....

The other day I cooked up a pot of Alubia beans and long grain brown rice together. I added the salt and pepper along with some chopped onions and chopped garlic and cooked for about 45 minutes. A taste test of the broth let me know that I needed a bit more salt and a can of Hatch diced green chilis. Cooking another 25 minutes and adding hot water as needed and perfecto. The left overs have been served as is and as the filling for enchiladas and burritos. Super yum!

Flor de Mayo Sourced Again

I tried Flor de Mayo beans about 10 years ago and loved them. However they suddenly disappeared from midwestern U.S. markets. I never gave up searching because the taste was fabulous. So glad to have discovered Primary Beans as a source.

I haven’t cooked those yet but

I did cook the Southwest Gold. My sister and daughter really liked them. I don’t like beans but I was able to eat these so they must be really good. Hopefully I will acquire a taste for beans since they are so healthy. Going to order again

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