Sailed into London by Raybel Charters/Sail Cargo London

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Black-eye beans, Catarino beans, Chickpeas,
Lindinho beans, Lupini beans and Pinto beans

Producer – Reigado
Provenance – Coa Valley, north-eastern Portugal
Certified organic
Black-eyes beans – pale beige with a black spot. Great source of calcium and
Vitamin A, as well as the protein that comes with all beans.
Catarino beans – somewhere between a haricot and a pinto
Chickpeas – pale yellow round peas, the staple ingredient in falafel and hummus
Lindinho beans – literally ‘pretty’ bean in Portuguese
Pinto – the original refried bean. pale pink and speckled. Great source of phosphorus
and manganese, and very high in fibre.
All should be soaked for 8 hours and then boiled for 20 minutes.
Lupini – a yellow bean very high in protein, often eaten as a snack in Portugal and
Spain. More complicated prep! Basically, you need to get rid of the bitter alkaloids.
Soak for 2 days, changing the water at least morning and evening. Cook for 20
minutes, then change the water and cook for a further 20 mins. Then soak in cold
water for another 24 hours, again changing the water. Cook again for another 40
mins (or until they are the texture you like) and then soak in cold water. Keep
changing the water until the beans have no bitterness. The final step is to prepare a
brine to store the beans in (sail cargo Noirmoutier salt is perfect!). Use 60 grammes
of salt to one litre of water. Boil the water, add the salt until it’s dissolved then add the
drained beans and cook for one minute. They are then ready to eat!
Best before – all these beans will last many years whilst dried. But, WARNING, they
are from a very rustic, low intervention farm so we advise freezing the dried beans
for 24 hours before storing.