This tan and maroon speckled bean was brought to Missouri by covered wagon in the 1880s by the grandmother of Lina Cisco – one of the six original members of Seed Savers Exchange. An unbelievably aromatic and plump bean, its skin splits open to reveal a creamy, almost potato-like texture. Lina Cisco’s Bird Egg bean is equally delicious boiled, seasoned and topped with cornbread as it is roasted, salted and served as an appetizer. The maroon and tan markings are muted when cooked.
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.