Sealed, numbered and signed by the hand that made it.
THE FARM
Corona beans cooked in their own broth with bay, garlic and estate oil.
$19
Pre-launch
Release notes on the Cellar List.
Pre-launch: we're not taking orders quite yet. Add pieces to your case and it will be held for you — join the Cellar List for first notice when we open.
Intended as an ambient-storage item. Recipes, packaging and validated shelf-life vary by product — final storage and shelf-life instructions will be confirmed on the product label before release.
Beans arrived in Europe from the Americas in the sixteenth century and were widely adopted in Spain, where large white beans became a regional specialty. Cooking them low and jarring them in their own liquor followed later, alongside the rise of the broader conserva tradition in the 1800s.
Before that, dried pulses were themselves the preservation method — a staple larder food across many cultures. Jarring cooked beans inverts the idea: rather than storing the bean dry, the finished dish is preserved at the moment it is ready.
Jarred white beans belong to a broader Iberian tradition of prizing well-cooked pulses as a dish in their own right rather than a mere side.
No salt is used in the soak, since salt tightens the skin and the appeal of this bean is a skin thin enough to disappear against a creamy interior.
The liquid is never brought to a rolling boil; a gentle simmer keeps the beans whole while the broth thickens naturally from released starch.
Slow braise, jar-sealed
18 hours soak · 4 hours braise
Warm gently with oil and pepper, or crush half the jar into a soup base.
Every defining ingredient, named where we can: what it is, and what it has meant to the people who kept it. Producer and sourcing details will appear here as they are verified.
Recipes, packaging, storage instructions and shelf-life vary by product and validated production method. Follow the instructions on the label; keep chilled items refrigerated.
