Beans

At over 4000 thousand years old, legumes are one of the oldest foods known to man. High in protein, calcium, and iron, and excellent addition for any pantry.

Our bean selection is always changing — depending on what is available and what we can find. Although we carry many of the standards, we tend towards the hard-to-find and more colorful dried beans — such as cannellini beans, flageolet beans, rice beans, corona beans, cranberry beans (also called berlotti beans) and scarlet runner beans. And as we find interesting new ones, we are adding more eveyday.

Check-out our ChefShop.com recipe database to find some yummy beans recipes that are quick and healthy!

Don’t see what you want? Checkout our regular online store (www.ChefShop.com) and see if we have what you are looking for there.

CRANBERRY BEANS

 

 

 

 

 

SCARLET RUNNER BEANS

Nut & Seed Oils

Olives usually placed a distant second, except of course on fast days, and there were many. These were the liquids used to get fat into meals during fast days when animal protein and animal fat were forbidden. In regions where flavorful seed and nut oils were prevalent, they were used, especially the oils pressed from walnuts, hazelnuts, almonds. In many cases, one or more of these oils provided people with most of their fat calories both during the cooking and drizzled at the table.

Black truffle oil, argan oil, walnut oil, bergamot oil. If it ain’t olive, it’s in here.

Rice Bran Oil – California