The worlds finest heirloom beans!
We fell in love with Zürsun Beans for their tremendous variety and color. They’re just amazing to even look at, let alone taste! And, they make a tasty addition to your winter soups and stews.

This delicious, ultimate eco-friendly food is grown on small-scale farms in a region of Idaho known as the Magic Valley Growing Area. It boasts of ideal environmental conditions for growing pure, distinctly flavorful beans.

Zürsun delivers beans fresh from the field and impeccably clean. Their passionate focus provides the most amazing, high-quality bean-eating experience.

Heirloom beans are untouched by genetic science or modern technology. Today there are over 10,000 known varieties that have been handed down from generation to generation. Discovering and enjoying heirloom beans helps preserve traditional varieties.

These are the varieties of lentils, beans, and peas we are carrying in the store right now.

Black Beluga Lentils
Delicate in taste and size, Black Beluga lentils are named for their caviar-like appearance. Originally from the Middle East, Beluga lentils are now farmed in the western U.S. To enjoy their distinctive flavor, serve simply in soups, salads and side dishes.

French Green Lentils
Robust, earthy flavor and beautiful deep fall-green color make French green lentils – also known as lentilles du Puy – one of the world’s finest legumes. Use in soups, salads and side dishes; try French lentils roasted in the oven, rather than watching a pot on the stovetop.

Petite Crimson Lentils
A Zursun legacy lentil, petite crimson is smaller and quicker cooking than standard Red Chief lentils. Aromatic and sweet, the lentils turn yellow and creamy when cooked and make an outstanding soup when combined with pungent Indian spices.

Red Chief Lentils
Developed by American plant scientists to cook quickly, Red Chief are lentils that have had their seed coats removed. The legumes hold their shape, if not overcooked, and are excellent in soups and purees. Combine with traditional Indian spices for a satisfying vegetarian meal.

Spanish Pardon Lentils
Grown near the Pyrenees in Spain, and for the past 20 years in the United States, Spanish Pardina lentils have a distinctive nutty flavor and creamy texture. The lentils hold their shape and thicken considerably when cooked and are ideal for soups.

Black Turtle Beans
A favorite in South and Central American, Caribbean, and American Southwest cuisine, black turtle beans have a mild, sweet, earthy flavor that combine well with assertive seasonings like chili peppers and cumin. Use in spicy soups, stews, and casseroles.

Cannellini Beans
Originally cultivated in Argentina and beloved in Italy, Cannellini beans are also known as white kidney beans. With a mild, nutty flavor and creamy texture, these ivory legumes are versatile – enjoy in soups, salads and pasta dishes.

Cranberry Beans
Used in Italian, Spanish and Portuguese cuisine, Cranberry beans are plump and pale pink with maroon markings. They have an appealing sweet mild flavor and are a hearty addition to soup, salads, pasta dishes, and casseroles.

Flageolet Beans
For French country cooks and Parisian gourmets, Flageolet are a favorite bean. The attractive pale green color and delicate flavor make it a versatile addition to soups, salads and vegetarian dishes. Traditionally, Flageolet is used as an accompaniment to roasted leg of lamb and French cassoulets.

Trout Beans
Originally from Germany, but now grown in the U.S., Trout beans, are also known by the name Jacobs Cattle in the northeast. The bean has a striking maroon and ivory coloring and a smooth, creamy texture and mild flavor making it ideal for soups.

Green Split Peas
Green split peas come from the seedpod of the legume Pisum sativum — commonly referred to as garden or English sweet pea. Cultivated for thousands of years, dried peas are eaten throughout Europe, the Middle East, Asia, and the U.S, and are traditionally used to make hearty soups.

Paris Bistro Blend
Zursun’s house-made Paris Bistro mix makes an outstanding foundation for a hearty bean soup. Combine with onions, carrots, celery, and any vegetables on hand such as squash, green beans, tomatoes, or chard. Serve vegetarian-style or add smoked ham.

Lebanese Couscous
Okay, so these aren’t beans but rather a large pearl pasta made from semolina flour. It is also known as Moghrabieh, a  delicious, versatile grain commonly enjoyed with vegetables and meat or cooked in soups and stews.