Phaseolus vulgaris L.
Bean Family: Leguminosae (Fabaceae)
This is a cultivar of the common bean Phaselous vulgaris. It’s named after the Appaloosa ponies of the Nez Perce tribe. (WIKI).
The bean is ivory coloured on one end and speckled with purple and mocha on the opposite end. It has a mild flavour and firm texture even when cooked.
Culinary Use
- Like all varieties of common bean, the pods can be eaten green.
- Like the red kidney bean, it’s good for chilli, refried beans, casseroles, soups, stews,
Cooking Appaloosa
- One cup dry beans yields 2½cups cooked.
- Soak overnight bring to the boil and simmer for about 1 hour.
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