The Survival Food 5-Star Chefs Are Begging For

I will admit it. I've never been much of a fan of beans. Yes, they're cheap. Yes, they keep. Yes, they're nutritious. But taste-wise? Meh. Sure, I have a few bags of dried beans in my survival stash, but they'd be the last thing I'd go for.

However, two things have happened simultaneously to change my mind about beans.

First, I was diagnosed with some health issues and will forever have to avoid all wheat, gluten, and dairy. Bummer. So much for the Y2K wheat I still have packed in airtight containers in my basement. So much for the surprisingly tasty dehydrated survival meals that the rest of my family will be chowing down on in an emergency. Unless I was willing to eat beans, I would be hungry ... Very hungry.

So in defense, I started to rethink beans ... and lucky for me, I wasn't alone.

But first, a little background. In recent years concerned people, scientists and laypersons alike, have begun to pay attention to the genetic diversity of our food supply ... or rather, the lack of diversity. In the past century, food species have disappeared at an alarming rate. According to National Geographic, the United States has lost 90% of its historic varieties of plant foods!

But lucky for us, at least one type of historic food is making a comeback - heirloom beans. These are beans that have all but vanished from daily life, mostly because they don't lend themselves to commercial agricultural techniques. They're too delicate to withstand today's industrial farming methods, and the three, four, or five years or more in storage silos don't do them any favors either.

Most people can identify kidney beans, pinto beans, and black beans ... but heirloom beans? They've never seen anything like them before. And that's a crying shame ... because not only are heirloom beans powerfully nutritious, shelf-stable, and versatile, but they're also unequalled in flavor.

Fortunately, there's good news. As the local food movement has gained strength, and as more and more farmers' markets open every year, heirloom beans have found their way back into American cuisine.

But there's a catch.

You're more likely to find heirloom beans at a five-star restaurant than you are in your local store. Chefs prowl fresh markets, always on the lookout for foods with new and interesting flavors and textures. And these days, when they find heirloom beans, they pounce. Today, they're on the menus of exclusive restaurants in major cities. People wait months for reservations for the privilege of paying, literally, hundreds of dollars for a dinner that features ... the humble bean.

Chefs can't get enough of these beans. They are constantly prodding farmers to plant more, more, more. But there are only so many farmers willing to plant these very special crops, and only so many hours from sunup to sundown. They are always in short supply.

Fortunately for you and me, Solutions From Science was able to grab a supply of them from the last harvest. They have chosen 9 varieties of these rare heirloom beans to create a special package called Soup Bean Survival.

But make no mistake about it, these soup beans are about more than just survival. In fact, I think the name of this package is a bit of a misnomer ... because when you think of survival food, you don't think "whole foods," and you certainly don't think "gourmet." And that's exactly what these beans are.

You've never tasted beans like these. Each bean has its own distinctive beauty, and its own distinctive flavor. You won't get bored with beans when you have so many different flavor profiles to choose from. Plus, since these beans are fresh from the last harvest and haven't been sitting in a storage silo for years like the ones you buy at the grocery store, the soaking time is greatly reduced, as is the cooking time. Beans were never this easy!

But here's where the survival bit comes in. Like all beans, they're shelf stable and will keep literally for years. They're a whole food, packed with powerful nutrients, which is vital when you are under stress. They're versatile - there are a thousand and one ways to prepare them, so when your food stocks are limited, you'll still be able to create tasty, nourishing dishes that will please your family.

And here's what else makes them perfect for survival. They're seeds. You can plant a bean in your backyard, and up will come a bean plant. Save a handful of beans from each package, plant them in the spring, and have a never-ending supply of these amazing beans year after year.

Here are the beans you get when you order Soup Bean Survival:

Christmas Lima (one pound)
With their delicious, chestnut-like flavor and baked potato-like texture, Christmas limas are big and bold in any recipe. Make a hearty soup with them, or enjoy them simply prepared with a drizzle of olive oil and a sprinkle of your favorite dry cheese. They're an excellent variety for home gardeners, too: hardy, productive, and heat tolerant.

Jacob's Cattle Gold (one pound)
Jacob's Cattle Gold Beans are eye-catching heirloom beans that are a stabilized cross between Jacob's Cattle and Paint Beans.  Markings are similar to the regular Jacob's Cattle but the maroon is replaced with a unique golden color and white speckled markings.  Beans hold their shape and under long cooking and soaks up flavors superbly while still retaining their own unique identity.  Ideal for soups, stews, and chili... also great for refried beans.

Green Flageolet (one pound)
Foodies everywhere regard this little-known heirloom bean as the "caviar of beans." The delicate, creamy flavor belies their hardiness; they won't fall apart in the cooking process. Use them in soups and stews, but try them in cold salads, too.

Hutterite Soup (one pound)
The Hutterite Soup bean isn't much to look at, but don't let the dull appearance fool you. Modern cooks love them, because they're nearly impossible to mess up. Popular for their creamy and buttery taste, they also soak up water well, and cook very quickly, in as little as twenty minutes! They make a great substitute for cooked rice. 

Jacob's Cattle (one pound)
This is a versatile bean that no garden or kitchen should be without! The flavor is described as full-flavored, similar to the flavor of new potatoes. Jacob's Cattle bean is also popular as a baked bean, and can be mashed and refried to use in Mexican dishes.

Eye of the Goat (one pound)
A member of the cowpea family, this small bean is a cousin to the well-known black-eyed pea. These beans are so flavorful that there's no need to cook them with soup bones or ham hocks. They're great in just about everything: chili, soups, stews, cold salads, and side dishes. Serve them warm or cold, and they'll be a crowd-pleaser every time. 

Snow Cap (one pound)
These culinary gems look like luscious cranberries dipped in white chocolate, and until recently, were almost impossible to find as demand far outstripped supply. Snowcaps are described as having a silky, potato-like texture, perfect for chilis and New England chowders. When cooked, this bean doubles in size over two and a half times. 

Black Valentine (one pound)
The classic variety among gardeners everywhere. This bean germinates in cool soil, making for an early harvest. Cooks love the nutty, rich taste and use them in just about everything. You can even make cupcakes and brownies with Black Valentine beans! Versatile in the garden, too: the Black Valentine is a bush-type bean, stringless in all stages, and can be used as fresh snap beans or as a dried bean.

Runner Cannellini (five pounds)
One of the most popular beans in kitchens everywhere. The cannellini bean with its marvelous flavor is a hallmark of European and Italian cuisine. After cooking, runner cannellini beans triple in size but maintain a soft texture. The flavor is earthy, creamy, and buttery, making these beans an excellent dietary substitute for potatoes.

Is your mouth watering yet? Then you'll want not just one Soup Bean Survival package, but two ... one to enjoy now, and one to put on the shelf for emergencies. (You may even want to put them under lock and key ... they're that good!)

But there is one catch: farms are not factories, and they can't just put an extra shift on the production line and produce more beans at will. Competition for heirloom beans is fierce, and they go to the highest bidder at harvest time. The beans we have in stock are from the most recent harvest - and when they're gone, they're gone. We are hoping to get some from next year's harvest ... but there are no guarantees. If you want to add this nutritious, delicious food to your survival stash, do it now, before they're gone.

Click here to get your Soup Bean Survival package today.

Sincerely,

Eileen
Team Member, Solutions From Science