beans and peas

beans and peas

The Full Belly Farmers love to experiment with new things and a few years back we started growing more varieties of beans. Fresh or dried, Black-eyed Peas, Cannellini Beans, and Cranberry Beans add delightful flavor, texture, and color to any meal. High in fiber and protein, these beans are great any time of year. We often have both fresh and dried beans. Dried beans should be soaked for an hour or two (or even overnight) before cooking until soft.

Full Belly grows several different varieties of fresh peas: sugar snap (eat the whole thing!),  English shelling (open the pod and take out the peas!) and Black Eyed Peas (again, open the pod and take out the peas!).  Peas are rich in phyto-nutrients, minerals, vitamins, and anti-oxidents. Fresh peas are a great source of folic acid (important for expectant mothers), ascorbic acid (vitamin C), and vitamins A and K. Peas should be stored in the refrigerator, though shelling peas can also be shelled and frozen for up to several months. 

Black-eyed Peas, if fresh, should be shelled before preparing. You can store them in your refrigerator in a paper or plastic bag. Do not wash before storing. To prepare, simply shell them and add to soup, stir fry, or boil alone. Black-eyed peas are great in southern style cooking.











Orca or Calypso beans are an heirloom variety from Mexico and is rarely found in the United States. They blend deliciously with fresh corn. 








Cannellini Beans, if fresh, should be stored similarly to black-eyed peas, and can be quickly pan fried or added to soups. Cannelini beans have a delightful earthy flavor, perfect for soups and stews.












Cranberry beans are a terrific addition to any meal, and should be cooked similarly to both Cannellini beans and Black-eyed peas.

cranberry bean shelled








Check out this awesome Minestrone Soup Recipe for ideas on using fresh beans. 

black-eyed peas | cannellini beans | cranberry beans
Available: January - November