A Brand to Know: Beanstory
Written by Alex Ronan
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Here’s the backstory on Beanstory, plus three great bean-based recipes for fall from co-founder Katherine Yaphe.
Beanstory co-founder Katherine Yaphe. Photo by Pascaline Le Bras.
Katherine Yaphe’s life changed on an otherwise average weekend. She picked up a book – Jonathan Safran Foer’s We Are The Weather – and blazed through it. “The premise is simple: the food choices you make have a profound impact on the environment. But I’d been reading about climate change for a very long time and still found myself moved by Safran Foer’s writing.” On Sunday night, she served roasted chicken to friends as planned; the next day, Yaphe began shifting to a more plant-based diet.
She also started recommending the book, and Maggie Bentley, a childhood friend, was similarly inspired by the book. A few years later, when the pair discussed the idea of working together on a project or business that was “symbolic of the broader values that we wanted to celebrate,” finding a way to connect more directly to the origins of their food seemed ideal.
While beans are a crucial component of many plant-based diets (and a great alternative source of protein for those trying to eat less meat), they’ve got “a bit of a bad rap” according to Yaphe. “At the grocery store, you see three or four varieties of beans and they’re ones that are grown for their high yield rather than their taste,” she explains. “On top of that, the beans may have been harvested years ago; it’s not surprising that people find them bland. What’s usually on a grocery store shelf is not representative of this incredible world of flavor.”
The pair began visiting small farms across the United States and Beanstory launched January 2023, sourcing 100% certified organic dried beans. They’re on a mission to get people excited about an overlooked, eco-friendly protein source, supporting small, organic farms in the process. “A very cool part of this journey has been getting to know the actual people growing what we source, not just the farm or location or region,” Yaphe says, citing their bean purveyor in California, a “punk rock surfer who never wanted a desk job and fell in love with organic growing.”
Beanstory sells pantry staples like black beans from the Finger Lakes region, creamy cannellinis, garbanzos sourced to the plains of Montana, and richly flavored lentils. Their heirlooms, including the rio zape and tiger's eye varieties, are stunning and delicious. “Heirloom seeds are ones that have been passed down for generations,” Yaphe explains. “Supporting heirloom seeds preserves biodiversity and the histories that they carry.”
Beanstory’s beans are fresher than a standard bag from the grocery, which means they’ll cook quicker and they taste better. (When beans get old they lose flavor and become tougher.) Beanstory sells individual 16-ounce bags and discounted bundles, with packaging pretty enough to make their bags a fun hostess gift.
“Without even thinking, beans are in most dinners that I make,” Yaphe says of her current eating habits. “For lunch, I often toss them into my salad. I’ve been known to have beans at breakfast.” Below, she shares a few favorite recipes, plus her cooking essentials…
Photo by Danika Zandboer.
Photo by Danika Zandboer.
Photo by Pascaline Le Bras.
Photo by Danika Zandboer.
Sweet Potato and Chickpea Falafel
“There's a lot that we love about this recipe,” says Yaphe. “1) It's baked, not fried. 2) It's not dry. 3) Makes for great leftovers in the fridge and, most importantly, 4) It's delicious!”
1.5 cups cooked garbanzo beans
1 medium sweet potato
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic, minced
1 teaspoon salt
1/4 cup parsley, chopped
1 lemon, juiced
1/2 cup ground oats + more as needed
1/4 cup of sesame seeds
1. Preheat the oven to 400 degrees F. Roast the sweet potato until tender (~45 min). Cut in half and let cool.
2. In a food processor, pulse all ingredients, except for the oats and sesame seeds. Blend until well mixed, but keep a rough consistency. Transfer the mixture to a mixing bowl and add the ground oats and blend together (add more oats if ingredients aren't binding well together).
3. Line a baking sheet with parchment paper and add a bit of olive oil so that the falafel won't stick. Then spoon 2 tablespoons of mixture and roll into a ball with your hands. Coat with sesame seeds and place on the tray. Drizzle with a bit of olive oil and bake in the oven for 20-25 min until crisp.
Serve falafel with fresh pita, homemade hummus and add toppings (chopped cucumber and tomato salad, pickled onions). Drizzle with a tahini lemon dressing or cilantro-lime dipping sauce and serve with sriracha for an extra kick.
Go-To Brothy Beans
“This is a foolproof recipe that can easily be made your own. All you need are your beans, aromatics, herbs, salt, and water and let a slow simmer draw out flavor you'll be craving again and again.”
1 lb of dried White Runner beans, rinsed (soaking optional)
4 tablespoons extra virgin olive oil
1 large onion, cut through with skin left on
1 head of garlic, halved crosswise
1/2 lemon
1 dried chili (or 1/4 teaspoon of chili flakes)
Bunch of thyme
Water - ~8 cups or enough to cover the beans
1/4 teaspoon of salt, add more as needed
1. Heat the oil in a large pot or dutch oven. Place the onion, garlic, and lemon cut side down in the oil. Add the dried chili or flakes and thyme. Let simmer until browned and aromatic. About 5 minutes.
2. Add the rinsed beans to the pot. Cover with water, so that beans are submerged. Add salt. Bring to a boil and then reduce heat to a gentle simmer for about 1 1/2 - 2 hours. Check every 30 min or so, give a quick stir, and add more water as needed.
3. Once tender, use a wooden spoon to press the soft, cooked garlic along the edge of the pot so that the beans become infused with garlic. Ladle the broth and beans and whatever trimmings you like into a bowl. Drizzle some olive oil over your dish and some lemon zest or a squeeze of charred lemon for added depth of flavor.
This dish pairs well with wilted greens and grilled bread. Serve immediately and enjoy!
Photo by Chloe Lucas-Walsh.
Photo by Danika Zandboer.
Photo by Pascaline Le Bras.
Photo by Danika Zandboer.
Black Bean Bowl With Cilantro-Lime Dressing
“Throw some black beans into a bowl along with roasted veggies and favorite salad ingredients and top with this super versatile dressing (great as a dipping sauce too!). This is an easy, delicious dish that hits the spot for lunch or dinner and can be adapted with seasonal ingredients.”
Dressing
1/4 cup tahini
1 cup cilantro, packed
2 limes, juiced
1/2 teaspoon salt
1/4 cup olive oil
Water - to thin as needed
Bowl
1 1/2 cups cooked black beans (from 1/2 cup dried)
1 sweet potato, cubed
1/2 small red cabbage, diced
1/2 pint cherry tomatoes, halved
Microgreens and / or arugula
1 small red onion, finely diced
1/2 cucumber, cut
1. Preheat the oven to 400 degrees F. Line a tray with parchment paper and add the sweet potato. Drizzle with olive oil and roast in the oven until cooked (~25 min).
2. Cook the black beans (see cooking guide), then add to a bowl along with the roasted sweet potatoes and other salad ingredients.
3. Make the dressing by adding all ingredients to a food processor or high speed blender and puree until creamy. Taste and adjust to your liking.
Pour the dressing over your bean bowl and eat right away! The dressing can stay in the fridge for up to 3 days.
This dressing also makes a great dipping sauce for Sweet Potato + Chickpea Falafel.
