Black Beans Rustico

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Say goodbye to mushy canned black beans loaded with sodium - black beans from Poggio Aquilone are a rustic and healthy alternative raised with care on the Bio Alberti farm in Umbria. Traditionally used in soups, they also make a great addition to meat stews, rice, and any dish with spicy sauce. Pro tip - soak beans overnight in room temperature water and they’ll cook up in just an hour in boiling water the next day.

The Bio Alberti farm, located in the village of Poggio Aquilone between the provinces of Terni and Perugia, has been in the Alberti family for three generations. Today, Guido and Paola Alberti, together with their two adult children, cultivate their lands the same way Umbrians have since ancient times: using crop rotation and organic fertilizer from their own cows.

 

In addition to black beans, Guido and Paola also produce chickpeas, cicerchie (wild chickpeas), lentils, borlotti beans, cannellini beans, farro dicocco, farro monococco, and orzo (barley). Their mission is to carry on their local traditions with products that are healthy, delicious, and real, using indigenous and ancient varieties whenever possible.