Jacob’s Cattle bean is also called a Trout bean or an Appaloosa bean, but Jacob’s Cattle bean is the oldest name for the variety. This bean is a Prince Edward Island heirloom. Legend has it that it was a gift from Maine’s Passamaquoddy Indians to Joseph Clark, the first white child born in Lubec, Maine.
It is a plump, white and red speckled, kidney-shaped bean with vivid maroon splashes. It is full-flavored, holds its shape under long cooking, and stands up well to plenty of seasoning. The bean has a rich aroma. It is a little tannic on the tongue and tastes almost like a green bean with a slightly fruity aftertaste. The taste was also described as rich and nutty.
In the northeastern United States, these beans were a favorite for creating the famous Boston Baked Beans for home cooking and fine dining. So much more flavor and body than we get out of factory-made baked beans – even the best canned baked beans cannot compare to the experience of Jacob’s Cattle and Jacob’s Cattle Gold.