Have you tried these yet? They’re part of the Rancho Gordo-Xoxoc Project and they’re that rare bean that makes you sit up and take notice the minute you taste them.
Even though they come from Mexico, when cooked with mirepoix and olive oil, you would swear you’re in Tuscany. You can replace any small white bean and come out a winner. I think they’re even better than the elusuve Zolfino bean. Try a classic fagioli all’uccelletto and I think you’ll be hooked, too.
I’ve used them in a cold salad with oil-packed octopus from Spain; a lentil soup with fresh corn and cherry tomatoes; and what I call Hodgepodge Soup which is pretty much what you’d expect–produce drawer contents, this time it was fresh cherry tomatoes, parsley, scallions and grated parm on top–you can’t go wrong with these beans, I agree!
I’m so glad you liked them and I need to hunt down a can of that octopus.