Description: Rockwell beans are an heirloom variety hailing from Washington State. Due to a tragic fire in 2017, the Rockwell Bean stock was almost lost forever. With the support of the local community and chefs returning what little seed they had, a sufficient quantity was revived. Rockwell Beans are very rare and recently boarded on the Slow Food USA Ark of Taste.

They are terrific for stewing, baking and casseroles.

Details: sold in 1/2 lb and 1 lb portions.

A 227 g portion of dry beans becomes 1 cups when cooked. 

About Our Fresh Dry Beans 

These are no ordinary dry beans. These are the freshest and tastiest dry beans you can find. They were harvested in the fall of 2024 by Jordan Marr, a solo farmer from Vernon and Emily's former boss. Jordan's farm, Unearthed Organics, used to supply premium salad greens and veggies to the top winery restaurants in Kelowna, such as Mission Hill and Quails Gate. He recently transitioned his business so he could focus on something he was more passionate about - beans, corn and chiles! He now grows a variety of top-quality dry beans and this year we were lucky enough to get a hold of some.

How To Cook

Soak overnight in water with a tsp of salt before cooking

Jordan's favorite method:

Preheat oven to 350 f.

Put your dry beans in a dutch oven or other oven-safe pot, cover with 2-3 inches of water or stock (optionally add herbs and/or pork) and bring to a simmer on the stove top.

Once your pot is simmering, add salt, put the lid on and place it in the oven for 1.5 to 3 hours or until fork tender. 

Stove Top:

Place beans in a large pot; cover with 2 to 3 inches of water, add a pinch of salt and bring to a boil. Reduce heat, cover and simmer gently until beans are tender but firm. Most beans will cook in 45 minutes to 2 hours depending on the variety.

Instant Pot:

Put the beans in the instant pot and cover with a 2 - 3 inches of water and add a pinch of salt.

Cook on high pressure for 23 minutes.