Michelet beans - Primary Beans
Michelet beans - Primary Beans

Michelet beans

$9.00

Mild  •  Creamy  •  Delicate 

 

These mid-sized white beans are essential to the French kitchen for thick stews like cassoulet. The texture becomes soft and creamy as the beans cook, and the mild, nutty flavor takes on whatever flavors you add. We love cooking them in homemade chicken stock, adding a richness that these beans can handle. Devour with a crusty baguette the French way.

 

Looking for heirloom and organic beans? You're in the right place. There are plenty of nuances when it comes to beans, and our beans are from recent harvests, packed with flavor and nutrition, and grown by climate-conscious family farms. 

 

Harvested: Fall 2020

Source: Wyoming, USA

Net weight: 1 lb

 

As seen in our All the beans set.

 

Nutritious for all human beans

Plant protein: Boost your plant-based protein intake, naturally. One cup of cooked beans provides ~16 g of protein (varies by bean).

Lots of fiber: Beans have an impressive 12-20 grams of fiber per cup (varies by bean). Fiber helps keep your cholesterol levels at bay and your digestion in check ;)

Sustained energy: The complex carbs in beans keep your blood sugar levels steady, helping you feel energized for hours.

Key nutrients: High in iron, zinc, folate, potassium, magnesium, and antioxidants (oh my!), beans have everything you need to feel healthy and happy daily.

Bean cooking guide

We’re debunking commonly held myths and making cooking beans easier than ever with our cooking guide.

get the guide

May we suggest...

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 savory and garlicky flavors as they cook.

get the recipe

Sourcing notes

Wyoming’s Bighorn Basin region has a long history of agriculture, most famous today for its beans and golden barley. These crops grow right nearby the glacier-carved valleys of Yellowstone National Park. Family farms benefit from the area’s cool nights and hot days, fertile soil, and rich supply of mountain water.

We partnered with the University of Wyoming’s Research and Extension Center (PREC) in Powell to trial uncommon varieties that are well-suited for the area’s growing conditions. The community relies on PREC’s research on topics such as crop rotations, water use efficiency, and organic growing methods.

Sourcing notes

Wyoming’s Bighorn Basin region has a long history of agriculture, most famous today for its beans and golden barley. These crops grow right nearby the glacier-carved valleys of Yellowstone National Park. Family farms benefit from the area’s cool nights and hot days, fertile soil, and rich supply of mountain water.

We partnered with the University of Wyoming’s Research and Extension Center (PREC) in Powell to trial uncommon varieties that are well-suited for the area’s growing conditions. The community relies on PREC’s research on topics such as crop rotations, water use efficiency, and organic growing methods.

Reviews

Customer Reviews

Based on 4 reviews
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K
Katie Lynn
Yummmm

Made Alison Roman's brothy beans with these and they were perfect.

R
Racheli
Great beans

Flavorful and creamy. Just right.

D
Dani Noyes
One of my favorites!

My husband made a braised short rib and put them over these Michelet beans. They were cooked with roasted garlic, olive oil, herbs, salt & pepper and were so creamy and delicious. The perfect pairing with the short rib!

C
Cindy Rabbitt
DECIDEDLY DIFFERENT AND DELICIOUS!

I am a "home" cook, but do lots of it and am always looking for something a little different. I had never tried Michelet beans. They cooked beautifully making a luscious, thick and creamy sauce and their flavor was almost sweet. I used the whole pound of beans so had lots of leftovers for a bean dip and even tried a savory bean cake. Fresh beans really do make a difference! I can't wait to try some of the other beans from Primary Beans.