The Wieringer bean is a traditional Dutch bean from the former island Wieringen, that was almost extinct, until Ruurd Walrecht found it amongst Dutch emigrants in the US and brought it back to the Netherlands. Its color is distinct white with an ochre spot around the eye, and it keeps well during cooking. Its flavour is harty and sophisticated. It is a versatile little bean, fit for stews, but also for soups and salads. Its looks will make heads turn when brought to the table.
Soak the beans in cold water for approximately 8 hours. Rinse them. Put them in a pan in cold water and bring to the boil, without adding salt. Simmer the beans gently in 1 to 2 hours until cooked, while checking occasionally for tenderness and to inspect if there is still enough water in the pan.
When you keep them in a dark and dry place they keep very well for at least one year.
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